• grease a heat prof bowl or baking tray with oil. then dust with some flour and tap excess flour. keep aside.

rice flour/chaler gura preparation:

1. in a large mixing bowl sieve rice flour/chaler gura keep aside.
2. heat a fry pan, fry rice flour on low heat until the row smell of the rice flour/chaler gura.
3. keep stirring with a spoon, the flour should not get burn.
4. transfer to a mixing bowl and let it to cool.

pitha batter preparation:

1. in a mixing bowl beat egg, then beat ghee and khejur gur/jaggery until well mix.
2. further mix milk powder and coconut. mix well.
3. add rice flour/chaler gura and mix until no lumps.
4. finally mix cardamon and cinnamon powder.
5. transfer the batter into prepared baking pan.

cooking method:

1. heat a large pan on medium heat. place a steal heat prof small dish rack into the pan.
2. place the baking pan carefully over the rack.
3. cover the lid and cook on low heat for 20-30 minutes or until a toothpick inserted into the middle of the pitha comes out clean.
4. remove from the pitha carefully from the pan and unmould the pitha.
5. finally serve or store in a airtight container for 4-5 days on room temperature.