This is a traditional Bengali sweet dish which is very popular. Today at the time of busy schedules of every working women there is no time or knowledge to how does it be make. Thus here I share the recipe to enjoy this flavor of Bengal for every body at home.
Actually this recipe have to be make on the occasion of "POUS PARBON" that means at the time of Pous Month ending according to Bengali calender.
INGREDIENTS:
Moong Daal : 2/3 cup
Rice flour : 3 tblsp.
Baking soda : 1 pinch
Refine oil : for deep frying
For filling:
1 cup crashed coconut
100 gms jaggary
For syrup:
Water : 3 cup
Suger : 1 1/2cup
Rice flour : 3 tblsp.
Baking soda : 1 pinch
Refine oil : for deep frying
For filling:
1 cup crashed coconut
100 gms jaggary
For syrup:
Water : 3 cup
Suger : 1 1/2cup
PROCESS:
1.Heat the pan and heat the moong daal and cook it with smallest amount water to make a dough.
2. Make tight dough with pre-boiled moong daal, rice powder and baking soda and remain aside.
3. Grate the coconut and remain it aside. Set a cooking pan on gas top. Pour grated coconut in it, add jaggery melts. Keeps stirring the mixture until it feels sticky.
4. Make medium sized balls from the dough and make it like a bowl.
5. These bowl's stuffed with coconut mixture and close the open portion and give the shape like half of moon.
6. Heat the oil in a pan and deep fry.
7. In the meantime, in a large pan, prepare sugar syrup, adding sugar in 3 cups water and let come to boil. Include crushed green cardamoms and simmer for 8-10 minutes.
8. Remove from oil and straight to the hot sugar syrup.
