Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Wednesday, March 9, 2011

Moong Pakan Pitha (মুগ পাকন পিঠা)

Ingredients :
  1. Rice flour-1 cup
  2. Moong dal-1 cup
  3. flour-2 Tbs
  4. Egg-1(beaten)
  5. Cardamom-3/4 pieces
  6. Sugar-1 cup (for sirap)
  7. Oil for deep fry
  8. Salt-1 ts or your choice
Procedure :
  1. Grind cardamom seeds and keep aside.
  2. Wash dal. Place 3 cup water into a deep pan. Add dal to the water and boil until it become soft, then stir it continuously to make it paste. If needed add more warm water. When dal become thick and water reduced add rice flour,grind cardamom,flour and salt, mix it continuously. When it become dry enough to make dough, remove from the pan into a mixing bowl. It should not be too soft.
  3. Add beaten egg and knead it well to form a dough. Divide the dough to mideum size ball.
  4. Take one ball on a rolling board and spread with rolling pin to a 1 cm thick sheet. Cut and design pitha according to your choice with shaper and toothpick.
  5. Place 1 cup sugar to a deep pan. Add 1/4 cup water and boil. When sugar melted and syrup become thick enough turn off heat. You can test thickness by palcing one drop of syrup on the side of pan with a spoon. If the drop stand on the side it is thick enough.
  6. Heat oil in the pan. Fry slowly your pitha until both side become brown.Do not hurry during fry otherwise pitha will remain uncooked inside.
  7. When frying is done take out it from oil to a paper towel, soak the oil in the paper towel and then place it to the syrup. Flip the both side into syrup for 30-40 seconds, then take out pitha in a plate.
  8. Cool down to the room temperature and serve.
  9. You can preserve your pitha into a airtight box.


  1. thanks for the receipe

  2. Thanks for the recipe.

  3. is it okay to use ready-made rice flour?

  4. There is no problem if you use ready made rice flour.

  5. For original moong pakon recipe you don't need to use egg and moong dal and rice quantity is 2:1.