Moog Pakon - Sweet Mung Beans Fritters, Guest post by Tunazzina of Twisted Chef T
 
Prep time
Cook time
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Step by step process and recipe of moog pakan pitha.
Author:
Recipe type: Breakfast
Cuisine: Bangladeshi
Serves: 20-24
Ingredients
  • 1 cup Moong daal flour (grind mung beans to make flour)
  • 1 cup Rice Flour
  • 1 pinch salt
  • 1 tbsp sugar (or more if you want)
  • 2 cups hot water
  • Oil for deep frying
  • For Syrup:
  • 2 cup sugar
  • 1 cup water (more may be required)
  • 1 small piece cinnamon (optional)
  • 2 cardamom (optional)
Instructions
  1. Mix all the dry ingredients together for the pitha.
  2. Place about 1½ cup of hot water in a pot and add the dry ingredients. Combine with the water and add the remaining hot water one spoon at a time until it begins to form a dough.
  3. Take the dough and place it in a bowl or rolling mat and knead the dough well. Be careful, the dough will be hot so don’t burn your hands. Let it cool down until you can handle it, which happens pretty fast so don’t walk away.
  4. Once the dough is ready, coat the rolling surface with a little oil to prevent it from getting stuck.
  5. Roll the dough to about a ¼ inch to ⅓ inch thickness and cut into shapes. You may use cookie cutters to cut them and make designs on them using anything you fancy – from knives to tooth picks to fondant tools. Ensure the design is deep enough as they will help absorb the syrup and make the inside of the pitha moist.
  6. Heat enough oil to deep fry the pithas.
  7. While oil is heating, make syrup by combining all the syrup ingredients in a saucepan and heat until sugar melts and the desired consistency is achieved.
  8. Fry the decorated pieces until golden color and remove them from the oil. Ensure that all the oil has been drained from the pieces and place them directly in the hot syrup.
  9. At the same time make your syrup to a little thicker consistency than simple syrup but not too thick. Once the desired consistency is achieved, reduce the heat to a low setting to keep the syrup hot. There should be enough syrup to submerge all of the pitha pieces. Keep the pieces in the syrup until the pitha are moist inside to your liking.
Recipe by WithASpin at https://withaspin.com/2013/11/16/moog-pakon-pitha/