• Sieve and sift all-purpose flour and rice flour together. Mix desiccated coconut and ground spices (including salt) with the flour mixture and set aside.
• Whisk egg, ghee, and jaggery together to a fluffy batter. Use a hand blender if required for the purpose. 
• Add molasses to milk mixture and whisk briskly.
• Add flour and milk alternately in 3:2 ratios to the egg batter and mix until smooth lump-free batter forms.
• Grease a heatproof pan/bowl with ghee and pour the batter into the pan/bowl.

Gas Stove Method:

• If you are cooking bibikhana pitha on a gas stove/stovetop take a large pan with tightly fitted cover. Place a  wire rack inside and place batter filled pan/bowl on the stand. Cover the large pan with the lid and keep on low-medium flame. Cook the pithe this way for 60-70 mins or until a skewer comes out clean once inserted in the middle of the pithe.

Oven Method:

• If cooking in the oven preheat oven @160C and bake the pithe for 55-65 mins or until a skewer comes out clean once inserted in the middle of the pithe. Remove cooked pithe from oven/gastop and keep on a wire rack to bring to room temperature.
• Serve Bibikhana pitha warm freshly made along with nolen gur (date palm jaggery).