Chandrakanti Pitha – an Odia festive delight

a traditional Odia sweet delicacy using moong dal, a perfect during festive occasions in Odia households

Event-related to this post :

The February month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Post Pregnancy Food’, suggested by Aruna. Well, I was partnered with Preethi Prasad for this theme, she gave me 2 secret ingredients Dalia and Cardamom, and I gave her the secret ingredients Dry ginger and Cumin seeds. And, as usual, using my two ingredients I have come up with this Dalia Kheer for the theme contribution.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Chandrakanti Pitha – an Odia festive delight

Sasmita

a traditional odia sweet delicacy using moong dal, a perfect during festive occasions in odia households

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Soaking Time 5 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Dessert

Cuisine Odia

Servings 4

Ingredients

  

• 1 cup Moong dal (split yellow lentils)
• ¼ cup Rice
• ½ cup Sugar
• 2 tbsp Coconut (grated)
• 1 tsp Cardamom powder
• 2 tbsp Ghee + for greasing
• 1 pinch Salt
• 1½ cup Water + for soaking and blending
• Oil for deep frying

Instructions

 

• In two separate bowls, soak moong dal and rice for about 5-6 hours or even overnight.
• Drain and wash both moong dal and rice separately.
• Using a blender, first make a paste of the soaked moong dal by adding little amount of water (2-3 tbsp). Keep in mind not to make a very fine paste.
• Transfer the moong dal paste to a bowl and now make a fine smooth paste of soaked rice.
• Mix both the paste in the bowl, keep aside.
• Meanwhile grease a plate with ghee and keep aside.
• Now in a deep pan boil water along with sugar, salt, cardamom powder, 1 tbsp ghee and grated coconut.
• When the sugar melts completely, lower the heat.
• Add the dal-rice paste slowly and start continuosly stirring to avoid the mixture stick at the bottom.
• After few minutes (around 4-5 minutes) the mixture starts to slightly thicken.
• Now add 1 tbsp ghee, and keep stirring.
• When the mixture seems to leaving the sides of the pan, turn off the heat.
• Transfer the mixture onto the greased plate.
• Using a greased spatula, spread the mixture evenly keeping the height as desired for the pitha.
• Keep aside and allow to completely cool down.
• Now grease a knife and cut the cooled mixture into desired shapes.
• Meanwhile heat oil in a pan.
• Over low-medium heat, deep fry few cut shapes until they turn golden brown, flipping in between.
• Once done, trasfer to a plate lined with tissue papers and allow to drain out the excess oil.
• Similarly deep fry rest other shapes.
• Serve these chandrakanti pitha warm or cool as desired !

Notes

• Coconut is totally optional but adds a nice texture and flavor to this deep-fried pitha.
• Don’t boil the water along with sugar for a long time. When the sugar melts completely start adding the paste slowly.
• Some chopped dry fruits can be added here too along with coconut.
• Always grease the knife to get sharp shapes before cutting.

Keyword Deep frying, Festival Recipe, Odia Pitha

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