Moong Pakon Pitha is a traditional dish of Bangladesh. The pitha is made with moong dal and rice flour dough. The dough is rolled and different designs and patterns are created on it. It is then deep fried and soaked in thick sugar syrup. Due to the designs, it is also called Nakshi pitha.
I tried making it, but I need lots of practice to master the art to create a perfect design.
2 cup sugar
1 cup water
1 small piece cinnamon
To make the syrup combine all the syrup ingredients in a pot.
The syrup should be thick in consistency.
For the Pitha
1/2 cup Moong dal
1 cup Rice Flour
1 pinch of salt
2 tbsp oil
2 1/2 cups water
Oil for deep frying
Boil the Moog Dal in water.
Use a hand blender, so that the moog dal blends well.
Add salt and 1 tbsp oil.
Switch off the flame.
Stir the dal.
Add the rice flour and stir.
Cover the vessel and keep it aside till the mixture cools down a bit and it is easy to handle.
Knead it to form a soft dough. Add little oil and knead it well.
Take a big lime size portion.
Apply oil on the rolling surface to prevent the dough from sticking.
Roll the dough to about a ¼ inch to 1/3 inch thickness.
Apply oil on the rolled disc.
You may use cookie cutters, fork, comb, toothpick or any other material to create designs on the rolled disc.
Ensure the design is deep enough as it will help absorb the syrup and make the inside of the pitha moist.
Heat oil to deep fry the pithas.
Fry the decorated pieces until in golden color.
Remove the pithas from the oil.
Place the pitas directly in the hot syrup.
Pakon pitha is ready to be serverd.