- Moong Dal : 1 cup
- Grated Coconut : 1 cup
- Khejurer Gur : 1/2 cup
- Rice Flour
- Sugar : 1tsp
- Mustard Oil : for deep frying
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.