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Home Dish Chandrakanti pitha / moong dal meetha pitor

Chandrakanti pitha / moong dal meetha pitor

Name: How to cook Chandrakanti pitha / moong dal meetha pitor - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 persons
Cuisine: Us

Introduce

Chef :

Susmita Patnaik

Chandrakanti pitha / moong dal meetha pitor

This is a popular Odia pitha recipe. This is also made in Rajasthan wherein it is called moong dal ka meetha pitor. This pitha recipe is very easy to make and surely delicious to eat..You can make it in any festival/ pooja/ even as snacks. This diwali try out this recipe... Make something unique and enjoy! #cookpad #sweet #pitha #odia #deep21 #dessert #dal #rice #moong #fest #diwali2021

Ingredient

Food ration :

4-6 persons

Cooking time :

30 minutes

100 g

split moong dal (soaked)

25 g

raw rice (soaked)

80 g

sugar (adjust as needed)

1/2 cup

shredded coconut

1 pinch

salt

1 tbsp+ 1/2 tsp + 1/2 tsp

ghee

5-6

cardamoms (powdered)

1.5 cups

water

as required

Oil for deep frying

Cooking instructions

* Step 1

Soak split moong dal and raw rice for at least 5 hours. Wash well and strain it. Next take a grinder jar, put rice and grind it coarse. Next into it add soaked moong dal and grind it into a coarse paste.

* Step 2

Next take a kadhai. Put sugar.

* Step 3

Put cardamom powder, salt as per your taste and water. Mix and let it be on medium heat till sugar dissolves.

* Step 4

As sugar is dissolved, add the grinded coarse mixture of dal and rice.

* Step 5

Keep flame slow and continuously go on stirring. Gradually the mixture starts to cook and thicken. As it is almost cooked, add ghee.

* Step 6

Mix all well and continue cooking at very slow flame. Side by side take a plate/ tray and grease it with ghee. As your mixture gets cooked, you get a nice aroma. The mixture leaves the kadhai, indicating that it is cooked. Put this mixture into the greased plate. Using a spatula, level the mixture. Keep thickness as per your preference. I like it little thick. Now take ghee and brush on the levelled surface of the mixture.

* Step 7

Keep this for cooling till the chandrakanti mixture sets. As it sets use a ghee greased knife and cut into shape of your choice. Side by side heat oil for deep frying the chandrakanti. The oil must be hot, but chandrakanti must be fried in medium heat. It must be crispy from outside and soft inside and nicely cooked.

* Step 8

As it is cooked, you can increase the flame a bit for colouration of the pithas. When you get a beautiful golden brown colour and crispy texture, strain the extra oil.