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.