Description
Nakshi Pitha, an artful Bengali dessert crafted from rice flour, captivates with its intricate design and indulgent sweetness.
Ingredients
Units
Scale
- 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)
Instructions
- Roast moong dal on low heat until fragrant and crisp.
- Using food processor, grind dal to powder.
- Boil water with salt. Add ghee.
- 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.
- Take the dough off the flame after about 3-4 minutes when water dries.
- Cover and let the dough rest for about 10 minutes.
- Knead the dough very well in lightly rice flour dusted surface until smooth.
- Divide dough into 4 balls and knead again to make it soft and smooth.
- Roll out each ball closer to ½ inch onto a lightly floured surface
- Brush some oil over the dough. Cut out pitha using your favorite cookie cutters. We used our Islamic shape cookie cutters.
- Using toothpicks make designs on each pitta. Get creative here!
- Air dry all pitha for 1-2 hours.
- Make syrup with sugar and water. Keep it aside.
- Heat oil for deep frying. When oil hot, fry each pitha on medium heat until it becomes light golden.
- Remove the pitha from oil and place into syrup for about a minute.
- Remove pitha from syrup and serve on a platter.
- Prep Time: 30 mins
- Cook Time: 2.5hrs
- Category: Dessert
- Method: Baking
- Cuisine: Indian