Sundori Pakon Pitha (Nokshi Pitha).

Sundori Pakon Pitha (সুন্দরী পাকন পিঠা).

Pakon pitha is slightly different from nokshi pitha. The former is made with lentil -rice dough while nokshi pitha is made primarily with rice dough. However I find that grinding the dal to fine powder and making the dough out of it is relatively simpler and retains the characteristic crisp texture.

Pakon pitha (Special moong dal pitha) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Pakon pitha (Sankranti special moong dal pitha) is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have pakon pitha (sankranti special moong dal pitha) using 8 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Pakon pitha (Sankranti special moong dal pitha):

1. Make ready 1/2 cup yellow Moong dal
2. Get 1/4 th cup Rice flour
3. Prepare 2 teaspoons Ghee+more to grease the mould
4. Get 1/2 teaspoon Cardamom powder
5. Get 3 tablespoon Sugar
6. Make ready 1 +1/4th cup water
7. Make ready Vegetable oil or Ghee to deep fry
8. Get Powder sugar to sprinkle

Amazing varieties of fishes cooked in Andhra style!! Pakon Pitha Recipe. In this recipe, I have showed you a very tasty pitha which is called Kheer Dubi Pakon Sundori. If you want to know how to make.

Steps to make Pakon pitha (Sankranti special moong dal pitha):

Wash 1/2 cup of yellow moong and place them in a heavy bottomed pan. Drain water completely before placing to the pan.

Start dry roast in medium heat. When the lentils(dal) becomes hot enough, add in 1 teaspoon of ghee and continue to roast in medium heat. Stir constantly.

Slowly roast the dal until a nice roasted flavour emits and the dal becomes light golden brown.

Remove from heat. When the dal comes to normal temperature, transfer to a grinder.

Grind to a fine powder.

Take 1+1/4th cup of water with 1/2 teaspoon cardamom powder and 1 teaspoon of ghee in a saucepan and bring to roaring boil.

Add-in prepared moong dal powder, followed by 1/4th cup rice powder.

Mix well and cook in low heat until the mixture forms a dough.

Cover and allow to cook 3-4 minutes in low heat.

Remove from heat and keep aside to cool down completely.

When the mixture cools down, transfer to a dish and knead for 5 minutes to make a smooth dough.

Now it is the time to make the pithas with your favourite mould and also to show your artistic skill.

I take a sandesh mould which is available to me and starts making the pithas which must be little thick (about 1/4th inch).For that first grease the mould with little ghee. Take a small portion of dough, roll roughly and place it on the mould.

Press it with your hand and make a thick pitha.

Take a toothpick and try to make the design of the pitha more distint by pressing the edge of the design deep enough by the toothpick. Please see the picture. This step is done so that after frying the pithas, the design shouldn't disappear.

You can go creative here by crafting your own design.Only keep it in mind to etch the designs deep enough.

Like this make all the pakon pithas.

Heat enough oil or ghee in a deep kadhai and start deep frying the pithas in medium heat. Place 5-6 pithas at a time to fry.

Fry them on both sides until golden brown and crisp.

Transfer to a dish and fry all the remaining pithas.

At the time of serving, dust some powder sugar and serve with tea or coffee. They are very flavourful, light, little sweet and crisp pithas that you love to enjoy during any festival.

There is another version of this pakon pitha where after frying them, they are dipped in light sugar syrup for an hour or two and then served. You can make a thin sugar syrup and can dip the warm pithas for an hour and then can serve. But I like to have them without sugar syrup to enjoy them crisp less sweet.