🥞Soft & Fluffy Moong Dal Pitha 🥟🥧

Hello, food lover friends! Today I’m here with a new pitha recipe. More or less, we all love eating pitha, and I hope you’ll really enjoy this soft and fluffy moong dal pitha.

This pitha doesn’t require too many ingredients, so I’ll present the recipe in a very simple way.

Ingredients you’ll need:

Moong dal

Milk

Sugar

Green cardamom

Flour or rice flour

How to make it:

1. First, lightly roast the moong dal in a pan. Then wash it well and boil it.

1. Once boiled, blend the moong dal in a blender to make a smooth paste with no graininess. This will create a soft paste.

1. Heat a little in a pan and pour in the paste. Add about one cup of liquid milk (you can also use powdered milk if you prefer).

1. As the moong dal paste heats and starts to boil, gradually add some flour while stirring slowly to make a soft dough. Be careful not to make the dough too stiff. You don’t need too much flour here. You can also use rice flour instead of wheat flour. Mix well and grease your hands with a little oil.

I have shaped the pitha like flowers here, but you can make them in different shapes to form small flower-shaped pithas.

Once all the flower shapes are ready, lightly fry them. There’s no need to fry them too hard; when they turn a deep reddish color, remove them.

I will fry these pithas in two ways: one in milk and the other in sugar syrup.

For the milk version, take some milk in a pan, add cardamom and sugar, and simmer well. When the milk thickens, add the fried moong dal pithas. Turn off the heat and let it sit for half an hour; the pithas will absorb the milk and become soft and fluffy.

For the sugar syrup version, make a syrup with one cup of sugar and two cups of water. You can add cardamom if you like (I skipped it here). Then add the fried moong dal pithas to the syrup.

I’ve shared both methods, and you can choose whichever you like to make this moong dal pitha. You can also try both ways! Serve the soft, syrupy pithas as you like.

Let me know in the comments how you liked this pitha recipe. That’s all for today—thank you!