Ingredients :
Grated Coconut : 1 cup
Khejurer Gur : 1/2 cup
Rice Flour
Sugar : 1 tsp
Mustard Oil : for deep frying
Procedure :
Dry fry the Moong Dal in a wok till it becomes golden brown in colour. Boil the dry fried dal in a pressure cooker on a slow flame by adding water which is just sufficient to soak the dal. Remove from fire. Take it out from the pressure cooker and spread it on a thali. Mash the dal with your palm and let it cool. Sprinkle rice flour on the mashed dal to knead the dal to make a dough.( don not add too much of rice flour) Finally add the 1tsp sugar into the dough to make the fried pithey a bit porous. Make small balls out of the dough. Meanwhile make the stuffing by mixing grated coconut and boiling Khejurer Gur together. Put the coconut stuff inside each ball and seal the pithey in desired shape. Deep fry the Moong Samali Pithey in mustard oil.
Serve hot with Nalen Gur as an evening snacks.
It looks yummy. I have never heard of this... until now, that is. And I'm not proud of that...
ReplyDeletethe other day I was talking about this pithe to a friend and she didnt believed , now I can make it at home following your recipe..thanks a million for posting this recipe.
ReplyDeletehugs and smiles
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