Recipe of Speedy Bangali Moong Dal Pitha Cooking Basics for Beginners

Sweet Potato and Moong Dal Pitha Recipe prepared by Grandmother Bengali Recipe Moong Dal er Pitha - here is the Easy Pitha Recipe Moong Dal er Pitha. Learn how to make Puli Pithe Bengali Dessert Recipes step by steps. while the recipe for moong dal pitha has a strong resemblance to the popular gulab jamun recipe. but from a taste and texture wise, it is completely different. moreover, i personally feel that pitha from moong dal turns out to be bit harder compared to gulab jamun and thus it has a longer shelf life. Sankranti is not just one day celebration for us Bengali, but it is week-long celebration specially when it comes to relish those extravagant spread of pithe-puli.

Bangali Moong Dal Pitha is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Bangali Moong Dal Pitha is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have bangali moong dal pitha using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Bangali Moong Dal Pitha:

1. Prepare 1 tsp ghee
2. Prepare Half cup rinsed moong dal
3. Take 1 cup water
4. Get 1 cup milk
5. Take 1 cup rice flour
6. Get 1.5 cup sugar
7. Take 1/4 tsp saffron
8. Take 1/4 tsp cardamom powder
9. Take as needed Oil for frying

Roast moong dal on slow heat until lentil is crisp. But be careful we don't want to burn it. Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise.

Instructions to make Bangali Moong Dal Pitha:

1. Put 1 tsp ghee in cooker. Then add half cup rinsed moong dal to it. Roast in low flame. When it’s turn aromatic then add 1 cup water. Than add 1 cup milk. Stir well. Boil it in cooker upto to 4 whistles.
2. Now it’s cooked completely. Whisk it smooth with smasher. Transfer it in frying pan and add half cup water to it. Stir well still consistency get smooth.Then add 1 cup rice flour to it. Stir it in low flame. Combine it well. Stir it till structure get smooth with no lump turn. Simmer it for 5 minutes.
3. Now it’s cooker completely when it’s separated from frying pan. Add 1 tsp ghee and stir it well. Now it’s non sticky dough. Transfer it in bowl. Knead it.
4. Take 1.5 cup in frying pan. Add 1.5 cup water in it. Than add 1/4 tsp saffron in it. Stir it well till sugar dissolve in it. Than boil it for 5 minutes. Then add 1/4 tsp cardamom powder in it. Cover it and keep it aside.
5. Make small sized ball of dough. Roll it and flatten it. Make a design using toothpick. Now it’s ready to fry.
6. Deep fry it in low flame. It will floats after 1 minute. Stir occasionally. Now turn flame in medium. When colour changes to golden brown take it out from the pan. Than drop it in sugar syrup. Coat both sides. Rest it for 2 hrs.
7. Now it’s ready for serve. It’s soft and juicy.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise. A gorgeous-looking traditional Bengali vegetarian dal with roasted yellow mung beans, simmered with cauliflowers, carrots and peas. Dal or lentil is the second important protein for Bengalis after fish. They need to have a ladleful of any lightly flavored lentil dish for their meal everyday.

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