Recipe: Tasty Pakon pitha (Sankranti special moong dal pitha)Easily

Delicious, fresh and tasty.

Achieve Pakon pitha (Sankranti special moong dal pitha) website. Moong Dal Pitha is a delicious and easy recipe which is loved by all!!! This kheer is made without sugar as well as without jaggery!! Moong Pakon Pitha is traditionally made with moong dal and rice flour and soaked in thick syrup.

Pakon pitha (Sankranti special moong dal pitha) 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. Celebrating Poush / makar Sankranti, a Bengali festival with Bangladeshi ethnic nokshi moong pakon pitha recipe. You determine frying parch Pakon pitha (Sankranti special moong dal pitha) working 8 modus operandi as well as 22 including. Here is how you get someplace.

instructions of Pakon pitha (Sankranti special moong dal pitha)

  1. This 1/2 cup of yellow Moong dal.
  2. add 1/4 of th cup Rice flour.
  3. then 2 teaspoons of Ghee+more to grease the mould.
  4. a little 1/2 teaspoon of Cardamom powder.
  5. give 3 tablespoon of Sugar.
  6. You need 1 of +1/4th cup water.
  7. a little of Vegetable oil or Ghee to deep fry.
  8. then of Powder sugar to sprinkle.

Designer lentil crisp soaked in syrups. Moong Pakon Pithe - for sankranti. Bengali sankranti special - pithe patishapta. Moong Pakon Pitha For Poush Sankranti Festival. […] proudly wear their badges of culinary honor, and will begin the pitha marathon starting with patishapta, followed by mung daler bhaja pitha, rosh pitha and dudh pitha in quick succession.

Pakon pitha (Sankranti special moong dal pitha) separately

  1. Wash 1/2 cup of yellow moong and place them in a heavy bottomed pan. Drain water completely before placing to the pan..
  2. 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..
  3. Slowly roast the dal until a nice roasted flavour emits and the dal becomes light golden brown..
  4. Remove from heat. When the dal comes to normal temperature, transfer to a grinder..
  5. Grind to a fine powder..
  6. 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..
  7. Add-in prepared moong dal powder, followed by 1/4th cup rice powder..
  8. Mix well and cook in low heat until the mixture forms a dough..
  9. Cover and allow to cook 3-4 minutes in low heat..
  10. Remove from heat and keep aside to cool down completely..
  11. When the mixture cools down, transfer to a dish and knead for 5 minutes to make a smooth dough..
  12. Now it is the time to make the pithas with your favourite mould and also to show your artistic skill..
  13. 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..
  14. Press it with your hand and make a thick pitha..
  15. 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..
  16. You can go creative here by crafting your own design.Only keep it in mind to etch the designs deep enough..
  17. Like this make all the pakon pithas..
  18. 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..
  19. Fry them on both sides until golden brown and crisp..
  20. Transfer to a dish and fry all the remaining pithas..
  21. 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..
  22. 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..

Makar Sankranti which is also known as Poush Sankranti in Bengal is an auspicious day in Hindu culture. I'm sharing few Pithe Puli recipes which Dudh Puli or Doodh Puli is one of the most famous and delicious Pithe Puli prepared in Bengal during Makar Sankranti celebration. Pakon Pitha recipe one of the best Bangladeshi Pitha dessert recipes where pithas are soaked into sugar syrup. They are soft, delicious, deep fried and soaked traditional Bangladeshi dessert. Moong Pakon Pithe - for sankranti.