1.In a bowls, soak moong dal for about 5-6 hour.
2.Drain and wash moong dal make a paste by adding little amount of water (3-4 tbsp )
and Bajra flour . Keep in mind not to make a very fine paste.
3.Transfer the Bajra moong dal paste to a bowl,mix properly and keep aside
4.In a pan boil water along with sugar, coconut, salt, cardamom powder, 1 tbsp ghee ,
when the sugar melts completely, lower the heat.
5.Add the paste slowly and start continuously stirring to avoid the mixture stick at the
bottom.
6.Within 3-4 minutes the mixture starts to slightly thicken.
7.Now add 1 tbsp ghee and keep stirring.
8.When the mixture seems to leaving the sides of the pan, turn off the heat.
9.Grease a plate with ghee and keep aside.
10.Transfer the mixture onto the greased plate.
11.Using a greased spatula, spread the mixture evenly keeping the height as desired for
the pitha.
12.Keep aside and allow to completely cool down.
13.Now grease a knife and cut the cooled mixture into desired shapes.
14.Meanwhile heat oil in a pan.
15.Over low-medium heat, deep fry few cut shapes until they turn golden brown,
flipping in between.
16.Once done, transfer to a plate and serve warm / cool.
Special Programme for Promotion of Millets in Odisha
Department of Agriculture and Food Production(Govt. of Odisha) and WASSAN
