Mugakanti / Chandrakanti Pitha is a treasured traditional sweet from the eastern Indian state of Odisha, particularly loved in the Ganjam district. It’s a crunchy, golden delicacy made primarily with moong dal (split yellow lentils) and rice, deep-fried to perfection. The name “Mugakanti” is derived from “Muga” (moong dal) and “Kanti,” meaning crisp or brittle — which perfectly describes the texture of this delicious pitha.
While Odisha boasts a diverse range of pithas like chakuli, poda, and arisa, Mugakanti Pitha holds a special place, especially during festivals like Diwali (Deepavali), weddings, or religious rituals. Its simplicity in ingredients and technique, combined with the rich flavor and texture, makes it a nostalgic dish for many Odia households.
Let’s dive into the step-by-step process of making this authentic treat at home.
Mugakanti Pitha – Chndrakanti Pitha
Ingredients
- 1 cup Moong dal (yellow split lentils)
- 1/4 cup Raw rice
- 2 tbsp White sesame
- 1/2 cup Jagerry
- 2 tbsp Ghee (clarified butter)
- 1 tsp Cardamom powder
- 1.5 cup Water
- Oil for deep frying
Instructions
Soaking the Dal and Rice:
- Wash the moong dal and rice thoroughly. Soak them separately in water for at least 6 hours or overnight. This step softens the grains and ensures a smooth grind.
Grinding:
- Drain the soaked dal and rice. Grind each one separately using minimal water to make a thick and slightly coarse paste. Combine the two pastes into one mixture. The batter should be dense, not runny.
Preparing the Jaggery Syrup Base
- In a thick-bottomed pan or kadai, heat 1.5 cups of water. Add sugar, ghee, white sesame, cardamom powder, and salt. Stir and bring the mixture to a gentle boil. This forms the sweetened base into which the dal-rice paste will be added.
Cooking the Batter
- Lower the heat and slowly add the ground dal-rice paste into the boiling syrup, stirring continuously to avoid lumps. Keep stirring until the mixture thickens and begins to leave the sides of the pan, forming a soft, sticky dough. This takes around 8–10 minutes.
Shaping the Pithas
- Once the dough is cool enough to handle (but still warm), grease your palms with a bit of ghee. Take small portions and shape them into flat, round discs or oval patties, about half an inch thick. Ensure the surface is smooth and not cracked.
Deep Frying
- Heat oil in a deep frying pan over medium heat. Once hot, gently slide in the shaped pithas. Fry in small batches, turning occasionally, until they become crispy and golden brown on all sides. Remove and place on absorbent paper to drain excess oil.
Notes
- Ensure the batter is not too thin — it should be thick enough to hold shape.
- Adding ghee to the dough while shaping adds flavor and prevents sticking.
- For a richer taste, you can fry in a mix of ghee and oil.
- You can also add crushed black pepper or fennel seeds for a spiced version.
Mugakanti Pitha is more than just a sweet—it is a symbol of Odisha’s rich cultural and culinary traditions. With its delightful crunch, subtle sweetness, and festive aroma of cardamom and ghee, this pitha brings families together during special occasions like Diwali and other religious festivals. Whether enjoyed with evening tea or offered to deities as part of ritual feasts, Mugakanti Pitha carries the warmth of home and the essence of heritage. By preparing this timeless delicacy, we not only satisfy our taste buds but also keep alive the treasured food traditions passed down through generations.
