Moong Pakon pitha: Yellow Moong bean and rice flour cake: A modern take: Gluten free

A very traditional Bengali sweet to celebrate that special occasion.


Recipe: Number of yield depends on the size of the design you choose. About 18-20 on average.


Yellow Moong beans 1/2 cup

Rice powder 1 cup

Cardamom powder 1/2 tsp

Cinnamon stick 1 inch long 2 pcs

Sugar 1 cup

Canola oil 1 Tbsp plus more for frying

Salt 1/4 tsp



Dry roast the yellow moong bean in a sauce pan on high heat. Keep stirring to make sure it doesn’t burn. It is done as soon as it gets a bit of colour. Wash with running water.

Take this roasted moong in a saucepan. Add about four glasses of water, salt, one Tbsp of oil, cardamom powder, cinnamon sticks and boil until mushy, about an hour, faster if using a pressure cooker. Discard the cinnamon sticks. Add the rice powder and stir with a whisk to mix thoroughly. Put the gas off and cover the mixture till it cools a bit.

Transfer this mixture to a bowl. Knead with oil dipped palm to form a smooth dough. Add a sprinkle of rice powder if sticky.

Cut out small balls, the size of a lime. Roll it such it stays about 1/4th inch thick. Refer to the picture above and this video. Draw a design of your choice. Use a tooth pick to accentuate the edges of the design. Using a spatula carefully lift these and collect on a plate. Keep them covered.

Take canola oil, an inch deep in a non stick frying pan on medium heat. Carefully fry the Pithas till golden brown, gently turning once. Collect them on a kitchen towel.


Take the sugar with with 3/4th cup water on high heat. Work to make a syrup with one string consistency. Follow this instruction. Dip the Pithas carefully, turn once and remove.


Full recipe: Moong Pakon pitha: Yellow Moong bean and rice flour cake: A modern take: Gluten free

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