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 !