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dhonepata murgh corainder chicken curry

Moong Pakon Pithe - for sankranti

Moong Pakon Pithe - for sankranti , These are rolled out and designer lentil deep fried cakes which are later soaked in syrup. A sankranti festival specialty
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8

Recipe Ingredients

For Pitha

  • Mung dal / yellow lentils: 6 tbsp
  • Rice flour : 3 tbsp
  • Salt : 1/2 tsp
  • Sugar : 1 tbsp
  • Ghee : 1 tbsp melted
  • Cardamom powder : 1 tsp
  • Cinnamon stick : a small one

For syrup

  • Sugar : 1 cup + 3 tbsp
  • Water : 1 cup

Oil for deep frying

Recipe Instructions

  1. Start first by making the dough for pitha -
  2. Wash the lentils, drain the water completely and then start roasting the lentils on low heat. Once the lentils are comparatively drier, add one teaspoon of ghee and continue roasting the lentils till you get even nice golden brown color.
  3. Cool it off and then grind it in a mixer to a fine powder.
  4. Bring 1/2 cup water to a rolling boil in a saucepan, add salt, sugar and ghee, cardamom powder and cinnamon sticks.
  5. Carefully add the mung lentil powder to it followed by rice flour.
  6. Mix it carefully on low heat till a dough is form. If required, add more water.
  7. While the dough is still warm, lightly grease your palm and knead the dough till it is soft and pliable.
  8. Cover and let the dough rest for 30 minutes.
  9. Divide the dough in small portions.
  10. On a lightly rice flour dusted surface, roll out the dough (1/4 inch thick ) in circles .
  11. Apply melted ghee over the rolled out disc and start etching the designs on it with the help of toothpick.
  12. You can go creative here. only keep it in mind to etch the designs deep enough.
  13. Once done, air dry the freshly designed pitha for one hour.
  14. Prepare the simple syrup by bringing the sugar and water to a rolling boil.
  15. Heat the oil in kadhai and start frying the pitha on low heat. This will take some time. Turn over once, so that both the sides are evenly browned.
  16. Once done, wipe off the excess oil from the pitha and soak them in warm syrup for 2-3 minutes before taking them out on a wide plate.
  17. Repeat with the rest of the pitha.
  18. Sprinkle some more syrups over the pitha, and let them stand for 3-4 hours or overnight.
  19. They taste way better the next morning.

Recipe Notes

Prep time and yield will depend upon shapes of pitha. it can be made ahead and fried later.