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mugakanti pitha

Mugakanti Pitha - Chndrakanti Pitha

đź“ť Summary: Mugakanti Pitha Recipe
Mugakanti Pitha is a traditional sweet from Odisha, especially famous in the Ganjam district. Made with moong dal (yellow split lentils) and rice, it is deep-fried to achieve a crispy outer layer and a soft, sweet interior. This pitha is typically prepared during Diwali and festive occasions.
The process involves soaking and grinding moong dal and rice, cooking it into a thick dough with sugar, ghee, and cardamom, then shaping and frying it. Some variations also include a stuffing of coconut and jaggery. The dish is flavorful, aromatic, and can be stored for several days, making it ideal for festivals and as a homemade sweet snack.
Mugakanti Pitha represents Odisha’s culinary heritage, blending simple ingredients with festive spirit and traditional flavors.
Print Recipe Pin Recipe
Course Dessert, Snack
Cuisine Odia Cuisine
Servings 4

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.