In a deep bottom non-stick pan take water, add sugar to it and let it melt.

In a separate pan take ghee and fry cashew, raisin and the sliced coconut one by one and keep aside.

When the sugar is completely dissolved, add bay leaves, crushed black pepper and cardamom, salt, grated coconut, ghee and let it come to boil.

Now add curd and let it boil.

Now add rice flour in 3 ty o 4 batches with constantly stirring so that no lumps are there, mix it thoroughly.

Now add fried coconut, cashew and raisins and keep cooking till the mixture thickens into a dough form.

Switch off the flame and let the mixture cool down a little.

In the meantime heat a deep bottom nonstick pan and place banana leave on it and grease the remaining ghee on banana leaf

When the dough is still warm knead it for a couple of minutes and transfer to the pan.

Decorate the top with some sliced coconuts, cashew nuts, raisins and cover a lid.

Bake for 60 minutes.

Check by inserting a tooth pick, if it comes out clean then the pitha is ready.