In a bowl, mix together rice flour, semolina, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for an hour.
Cover with a wet cloth and keep aside for 30 minutes.
Divide into 10-11 equal portions.
Keep the leftover gajar halwa (carrot pudding) ready for the stuffing.
Take one portion of the dough and flatten it into a round circle with your fingers. put 1-2 tsp. of the stuffing in the centre.
Close it into a crescent shape.
Seal the edges with your fingers.
Or with a fork.
Line a colander with a wet cloth and place the pithes in it.
Cover with the cloth.
Steam for 4-5 minutes in a saucepan, steamer or pressure cooker.
The steamed Pithes.
Garnish with some crushed saffron & powdered brown sugar or castor sugar.
