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Chandrakanti Pitha is an authentic, aromatic, and delicious deep-fried sweet cake, traditionally prepared as one of the 56 offerings (Chhappan Bhog) made to Lord Jagannath. This classic delicacy is made from a blend of moong dal, rice, grated coconut, and flavorful spices, making it both rich and festive in taste.
Ingredients:
1 cup yellow Moong dal
¼ cup Rice
½ cup Sugar
1 tsp Fennel seeds
½ tsp Crushed black pepper
¼ cup Grated coconut
1 tsp Cardamom powder
2 tbsp Ghee
1 pinch Salt
1½ cups Water
1 tsp Sesame seeds (Optional)
Oil for deep frying
Instruction:
Soak moong dal and rice for about 5–6 hours in two separate bowls.
Rinse them separately and drain out the excess water.
Grind the moong dal with a little water (2 to 3 tablespoons) to make a coarse paste. Transfer the paste to a bowl.
Next, grind the soaked rice into a smooth paste.
Combine both pastes in a bowl and mix well. Set aside.
In a deep pan, bring water to a boil. Add sugar, salt, cardamom powder, fennel seeds, crushed black pepper, 1 tablespoon ghee, and grated coconut.
Once the sugar dissolves completely, reduce the heat to low.
Slowly pour the batter into the sugar syrup, stirring constantly to prevent lumps and avoid sticking to the pan.
Continue stirring over low heat. After 4–5 minutes, the mixture will begin to thicken.
Add the remaining 1 tablespoon of ghee and keep stirring.
When the mixture starts to leave the sides of the pan, turn off the heat.Transfer the dough onto a greased plate and spread it evenly to about one inch thickness.
Allow it to cool completely at room temperature.
Once cooled, cut the dough into rectangular or diamond shapes as desired.
Heat oil or ghee in a deep frying pan over medium heat.
Fry the cut pieces slowly, flipping gently, until they turn golden brown on both sides.
Remove from the pan and drain excess oil.
Transfer to a serving plate. Your Chandrakanti Pithas are ready for offering!
*Note: Chandrakanti Pitha tastes delicious both warm and at room temperature. For added flavor and texture, you can mix in sliced almonds or roasted sesame seeds while preparing the dough.
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