Bengali Wedding Cookies
Recipe Type: Dessert
Serves: Serves 10-12
  • 1 cup moong dal
  • 1.5 cup water
  • 1 cup rice flour
  • 1 teaspoon salt
  • 2 tablespoon ghee/butter
  • Oil for deep fry
  • For Syrup
  • 2 cup sugar
  • 2 cup water
  • 2 cardamom
  • 2 cinnamon pieces, 1inch each
  1. Roast moong dal on low heat until fragrant and crisp.
  2. Using food processor, grind dal to powder.
  3. Boil water with salt. Add ghee.
  4. When water is boiling hot, add the rice and dal flour slowly. Lower the heat to medium low and mix with a wooden spoon making sure no lump remains.
  5. Take the dough off the flame after about 3-4 minutes when water dries.
  6. Cover and let the dough rest for about 10 minutes.
  7. Knead the dough very well in lightly rice flour dusted surface until smooth.
  8. Divide dough into 4 balls and knead again to make it soft and smooth.
  9. Roll out each ball closer to ½ inch onto a lightly floured surface
  10. Brush some oil over the dough. Cut out pitha using your favorite cookie cutters. We used our Islamic shape cookie cutters.
  11. Using toothpicks make designs on each pitta. Get creative here ????
  12. Air dry all pitha for 1-2 hours.
  13. Make syrup with sugar and water. Keep it aside.
  14. Heat oil for deep frying. When oil hot, fry each pitha on medium heat till it becomes light golden.
  15. Remove pitha from oil and put into syrup for about a minute.
  16. Remove pitta from syrup and serve in a platter.
Recipe by Honest Cooking at