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Chandrakanti Pitha is a delicious dessert which is traditionally made in the Ganjam district of Odisha. Made from soaked moong dal and rice batter, the outer part is crispy and the inside soft and not too sweet. It is usually prepared during Diwali.
5 from 14 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 6 hrs 35 mins
Course Dessert, Mithai
Cuisine Indian, ODISHA
Servings 16 PIECES


  • 1 cup moong dal
  • ¼ cup rice
  • ½ cup sugar
  • 1 tsp cardamom powder
  • ¼ tsp salt
  • 2 tbsp ghee
  • cup water
  • oil for deep frying
  • ½ cup water for grinding
  • extra ghee for greasing



  • Soak rice and moong dal separately in water for about 6 hours.
  • Drain out the water from the moong dal using a sieve and wash the dal.
  • Do the same with the rice. Don't mix them.
  • Add the soaked moong dal to a blender jug with about ¼ cup water. Grind to a paste which is not too fine or too coarse.
  • Pour out into a mixing bowl.
  • Add rice to the blender jug with some water. Grind to a fine paste.
  • Add it to the moong dal paste. Mix well.


  • Add about 1½ cups water in a wide pan. Bring the water to a boil.
  • Add salt, cardamom powder, 1 tbsp ghee. Mix till the ghee melts.
  • Add sugar and mix. Simmer till the sugar melts. We don't want a syrup so don't over boil the mixture.
  • Add the moong dal rice paste to the simmering water.
  • At this stage you must constantly stir the mixture for about 5-8 minutes till the batter begins to thicken.
  • Add remaining tablespoon of ghee and keep on mixing till the mixture begins to leave the sides of the pan.
  • Grease a steel plate with rim or a tray with some ghee.
  • Transfer the moong rice batter to the plate or tray.
  • Using a spatula, make a layer about an inch deep.
  • Grease your fingers with ghee and pat the moong rice mixture evenly.
  • Allow it to set and cool down.
  • Grease a sharp knife with some ghee. Cut the set paste into squares.
  • Heat oil for deep frying in a wok or kadai over medium heat.
  • Add a small piece of the pitha to the hot oil. If it sizzles and comes up immediately then the oil is ready.
  • Add a few pitha squares to deep fry. Lower the heat and allow the squares to fry for a minute or two without disturbing them.
  • Using a spoon or slotted ladle, turn the pitha over carefully.
  • Deep fry them till they are golden brown in colour.
  • Remove from the oil onto a plate which is lined with kitchen towel so it can absorb the excess oil. Use a slotted spoon or ladle to remove the pith from the oil.
  • Repeat the process with the remaining squares.
  • Serve hot Chandrakanti pitha.


  • Use minimum amount of water to grind the rice and moong dal. If the batter is too watery, it will take longer to cook.
  • Allow the cooked mixture to set well before cutting into pieces. Can cut them in any shape you like. Can also shape them into balls.
  • When you add sugar to the hot water mix till the sugar melts. Don't over boil the mixture as we are not preparing a sugar syrup.
  • Some people add fresh grated coconut to the mixture.
  • Don't be tempted to fry the pitha over high heat.