Panagi Rice flour and milk dough cooked between banana leaves. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 Aug 2016 in Recipes Veg New Update Main Ingredients Rice Flour, Milk Cuisine Maharashtrian Course Snacks and Starters Prep Time 51-60 minutes Cook time 51-60 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Panagi 1 1/2 cups Rice Flour boiled a pinch Milk 1 teaspoon Sugar 1/2-3/4 cup Milk 2-3 Banana leaves 1/2 cup Oil Method Sieve rice flour and salt. Add sugar and required quantity of milk to make soft dough .Knead well and leave aside the dough under a wet cloth for ten minutes. Cut banana leaf into five into five inches pieces. Divide the dough into small equal portions. Form them into round balls. Apply a little oil on all the banana leaves. Take a piece of greased banana leaf put one portion of the dough on it, flatten the dough in to semi thick round shape, cover it with another piece of greased banana leaf. Heat a tawa over low heat, add a little oil and then cook panagi until done. Repeat the same with the remaining dough. Nutrition Info Calories 1671 Carbohydrates 155.9 Protein 18.8 Fat 108 #Banana leaves #Milk #Oil #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article