Pakon pitha (Sankranti special moong dal pitha). Sankranti is not just one day celebration for us Bengali, but it is week-long celebration specially when it comes to relish those extravagant spread of pithe-puli. Also check mug daler nakshi pitha or mung pakon pitha recipe here. Moong Dal Pitha is a delicious and easy recipe which is loved by all!!!
Enjoy Moong Pakon pitha and make your life sweeter.
Celebrating Poush / makar Sankranti, a Bengali festival with Bangladeshi ethnic nokshi moong pakon pitha recipe.
Designer lentil crisp soaked in syrups.
You can have Pakon pitha (Sankranti special moong dal pitha) using 8 ingredients and 22 steps. Here is how you achieve it.
Ingredients of Pakon pitha (Sankranti special moong dal pitha)
- Prepare 1/2 cup of yellow Moong dal.
- Prepare 1/4 of th cup Rice flour.
- It's 2 teaspoons of Ghee+more to grease the mould.
- Prepare 1/2 teaspoon of Cardamom powder.
- You need 3 tablespoon of Sugar.
- You need 1 of +1/4th cup water.
- You need of Vegetable oil or Ghee to deep fry.
- You need of Powder sugar to sprinkle.
Moong Pakon Pithe - for sankranti. Designing each pitha involves practice, passion and creativity. It is believed that the rural women used to express their inner thoughts through these In the otherwise uneventful village life, preparing these pithas used to be an event itself. Growing up, I've heard about Nokshi pakon pitha so much, but.
Pakon pitha (Sankranti special moong dal pitha) step by step
- Wash 1/2 cup of yellow moong and place them in a heavy bottomed pan. Drain water completely before placing to the pan..
- Start dry roast in medium heat. When the lentils(dal) becomes hot enough, add in 1 teaspoon of ghee and continue to roast in medium heat. Stir constantly..
- Slowly roast the dal until a nice roasted flavour emits and the dal becomes light golden brown..
- Remove from heat. When the dal comes to normal temperature, transfer to a grinder..
- Grind to a fine powder..
- Take 1+1/4th cup of water with 1/2 teaspoon cardamom powder and 1 teaspoon of ghee in a saucepan and bring to roaring boil..
- Add-in prepared moong dal powder, followed by 1/4th cup rice powder..
- Mix well and cook in low heat until the mixture forms a dough..
- Cover and allow to cook 3-4 minutes in low heat..
- Remove from heat and keep aside to cool down completely..
- When the mixture cools down, transfer to a dish and knead for 5 minutes to make a smooth dough..
- Now it is the time to make the pithas with your favourite mould and also to show your artistic skill..
- I take a sandesh mould which is available to me and starts making the pithas which must be little thick (about 1/4th inch).For that first grease the mould with little ghee. Take a small portion of dough, roll roughly and place it on the mould..
- Press it with your hand and make a thick pitha..
- Take a toothpick and try to make the design of the pitha more distint by pressing the edge of the design deep enough by the toothpick. Please see the picture. This step is done so that after frying the pithas, the design shouldn't disappear..
- You can go creative here by crafting your own design.Only keep it in mind to etch the designs deep enough..
- Like this make all the pakon pithas..
- Heat enough oil or ghee in a deep kadhai and start deep frying the pithas in medium heat. Place 5-6 pithas at a time to fry..
- Fry them on both sides until golden brown and crisp..
- Transfer to a dish and fry all the remaining pithas..
- At the time of serving, dust some powder sugar and serve with tea or coffee. They are very flavourful, light, little sweet and crisp pithas that you love to enjoy during any festival..
- There is another version of this pakon pitha where after frying them, they are dipped in light sugar syrup for an hour or two and then served. You can make a thin sugar syrup and can dip the warm pithas for an hour and then can serve. But I like to have them without sugar syrup to enjoy them crisp less sweet..
A classic treat from Odia cuisine, the Kakara Pitha is a scrumptious sweet that everyone will enjoy, right from kids to elders. Deep-fried semolina balls with a sweet coconut stuffing, the Kakara Pitha has a fascinating mix of textures with an exciting crispness. Bhapa pitha is a special sweet dish that is prepared usually on the occasion of Makar Sankranti. This unique pitha is not fried like most other varieties but steamed in the typical Bengali style. Like most other Bengali recipes, bhapa pitha is an absolute treat to those who have an incurable sweet tooth.