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Chandrakanti Pitha - an Odia festive delight

a traditional odia sweet delicacy using moong dal, a perfect during festive occasions in odia households
5 from 11 votes
Prep Time 10 mins
Cook Time 25 mins
Soaking Time 5 hrs
Total Time 5 hrs 35 mins
Course Dessert
Cuisine Odia
Servings 4


  • 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
  • cup Water + for soaking and blending
  • Oil for deep frying


  • 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 !


  • 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