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Enduri Pitha is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
Soak the rice and black gram separately for at least 4 hours, then drain and grind together into a smooth, thick batter, adding a little water as needed.
Spread banana leaves over open flame for a few seconds to soften them, then wipe them clean and cut into large rectangles.
In a mixing bowl, combine grated coconut, grated jaggery, cardamom powder, black pepper, and a pinch of salt to create the sweet filling.
Grease each banana leaf lightly. Spread a layer of batter onto each leaf (about 1/4 inch thick), leaving a margin at the edges.
Place a spoonful of coconut-jaggery filling along the center of the batter, then fold the leaf lengthwise to enclose the filling and press gently.
Arrange all wrapped pithas in a steamer. Steam over medium-high heat for 20-25 minutes, allowing the batter to set and the filling to meld flavors.
Remove from steamer and let cool slightly before gently opening the banana leaves to serve warm or at room temperature.
