Moong Pakon Pitha

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moong pakon pitha


Moong Pakon Pitha is traditionally made with moong dal and rice flour and soaked in thick syrup. I found instead of rice flour, we can use plain flour.


• 1 cup rice flour/ plain flour

• 1 cup moong dal

• 2 tablespoons flour(don’t need it if you are making with flour)

• 2 tablesoon ghee /butter

• 1 egg

• 2 cup sugar

• 1 cardamom clove

• 1” cinnamon stick

• 1 teaspoon salt

• Oil for deep fry




roasted moong dal



1. Roast moong dal on slow heat until lentil is crisp. But be careful we don’t want to burn it. And soak dal in water 15 minutes. Then drain the water.

2. Boil dal in about 3 cups water ( if you need add more warm water ). When dal is cooking and soften up, add flour and salt. Mix well and make dry enough to playable dough.

3. Turn off the heat and keep it 5 minutes under closed lid.

4. In mean while make sugar syrup. Take sugar, cardamom, cinnamon  in a sauce pan and 1 cup water, bring it into boiling point. Turn off heat and keep syrup aside. We need lukewarm syrup.

5. Knead the dough well with egg and ghee. Make your desire shape. (Traditionally roll the dough .75 cm thick, cut it and decorate it with date thorn / toothpick ) check the video

6. Heat oil for deep fry. Fry pitha on medium heat till it becomes golden brown in both side.

7. Take out pitha from oil and soak into syrup about 2 minutes.

8. Enjoy Moong Pakon pitha and make your life sweeter.


moong pakon pitha-1

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Thanks a lot Rownak Apu

Have been looking for something like this for a while. It would be great to have video with it.

– Koli


thnxx alot aapu.. but i have 1 question… the mug dal no need to blend ???


during the egg and ghee mixing how long should I mix it for? can I use a food processor or by hand? and is there any difference of taste if u use rice flour or plain flour?! thank you so much for sharing the recipe


I made this just now, never thought something so beautiful could be made as easily as this! I did not need a food processor, just kept using a spoon to blend everything together. I prefer a crunchier texture so I used rice flour. In my opinion the egg can easily be omitted, it creates a sticker dough harder to handle and the egg flavor is not necessary in the pitha. To keep the crunch, make sure the syrup is very thick and then just dip the pitha in straight from the oil, make sure the whole pitha is covered in syrup and take it out right away, this way the syrup doesn’t get soaked inside of the pitha and become mushy. I wish I could post a picture of my trial. Overall, very good recipe, will be making again!

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