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The Art of Moong Pakon Pitha: Crafting Tradition in Your Kitchen

Welcome to a culinary adventure with Moong Pakon Pitha! Crafted from simple ingredients, these crunchy pithas are a cherished tradition in South Asia, where homemakers infuse love and creativity into every design. With intricate and showy designs that are as pleasing to the eye as they are to the taste buds. The joy of biting into one is beyond words. Join us today as we explore how to bring this delicious and visually stunning experience to your own kitchen!





Ingredients:

  • ½ cup moong dal

  • 2 cups rice flour

  • 1¾ cups sugar

  • 1½ cups water

  • ¼ tsp salt

  • Pinch of food color (optional)

  • 2 cardamom pods

  • Few drops of lime juice

  • Oil for frying






Instructions:

  1. Roast the Moong Dal: On a skillet, roast ½ cup of moong dal until fragrant over medium-low heat for 2-3 minutes.

  2. Wash the Dal: Transfer to a bowl, wash exactly 2 times, and drain. (Washing more than twice may take away the flavor.)

  3. Boil the Dal: In a pot with 4 cups of water, boil the dal with salt and food color (if using). Bring to a boil, then lower the heat, put a lid on the pot, and carefully simmer for 20 minutes or until tender. Keep an eye on it; it may try to overflow, but use the lid to make sure you have enough water left for the next process.

  4. Prepare Sugar Syrup: In a different pot, add sugar and water. Bring to a boil, then simmer for 4-5 minutes until a one-string consistency is achieved. Stop the heat and add cardamom and lime juice (to prevent crystallization).

  5. Blend and Mix: Check the dal; it should be tender by now. Blend very well, add rice flour, and mix. Stop the heat and cover; rest for 10 minutes to cook the rice flour well.

  6. Shape and Fry: Pour the mixture onto a flat surface and knead into smooth dough. Take small portions and cover the rest with a damp cloth. Roll out balls, apply oil, and design your favorite pattern. Fry over medium heat until golden brown.

  7. Soak and Serve: Transfer fried pitha to sugar syrup and soak for 1-2 minutes. Take them out and serve.

This recipe carefully considers each step, ensuring the perfect balance of flavors and textures. This delightful Moong Pakon Pitha is perfect for those looking to indulge in a traditional treat with a burst of flavor. Enjoy this sweet delicacy with friends and family!


Tip: When shaping the Moong Pakon Pitha, carefully examine the sides of the rolled-out pitha for any cracks or imperfections. If you notice any cracks, take the time to knead the dough ball again before rolling it out. This extra attention ensures that the pitha will maintain its shape during frying and not break apart. A smooth, crack-free surface is key to achieving the perfect texture and appearance of this traditional dessert. Your patience and precision will pay off in the beautifully crafted Moong Pakon Pitha!




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