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Sunday, 16 January 2011

MOONG-SAMALI...a PITHE




  • Moong Dal : 1 cup
  • Grated Coconut : 1 cup 
  •  Khejurer Gur : 1/2 cup
  •   Rice Flour  
  •   Sugar : 1tsp 
  •   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 PITHE 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 PITHE in desired shape. Deep fry the "Moong Samali" PITHE in mustard oil.
Serve hot with NALEN GUR as an evening snacks. 

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4 comments:

Roshmi Sinha said...

It looks yummy. I have never heard of this... until now, that is. And I'm not proud of that...

Jaya said...

the 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.
hugs and smiles

RalphHidalg said...

一個人就像一個分數,他的實際才能是分子,他對自己的評價是分母。分母越大,則分數的價值越小。 ....................................................

indira mukerjee (ইন্দিরা মুখার্জি) said...

for those who cannot read chinese, google translator "converts" the above phrase into "A person is like a fraction, his actual talents are elements to his own assessment is the denominator. The greater the denominator, the smaller the value of scores."