Mug Pakon Pitha | How to make Mug Pakon Pithaby sayantani MudiCreated on 16th Nov 2015

  • Mug Pakon Pitha, How to make Mug Pakon Pitha
Mug Pakon Pithaby sayantani Mudi
  • Mug Pakon Pitha | How to make Mug Pakon Pitha (71 likes)

  • By sayantani Mudi
    Created on 16th Nov 2015

About Mug Pakon Pitha

A traditional Bengali delicacy made during the Makar Sankranti.

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People
Mug Pakon Pitha


  • Yellow lentil: 6 tbsp
  • Water: 12 tbsp
  • Rice flour: 12 tbsp
  • green cardamom: 1
  • Ghee: 1 tsp
  • Salt: a pinch
  • Oil for deep frying
  • Sugar: 1 cup
  • Water: 3/4 cup


  1. Dry roast the yellow lentil on a low flame till its aromatic (approx. 8-10 minutes). Wash and pressure cook with water, ghee and cardamom powder. Cook for 4-5 whistles on medium flame. Let the steam dissipate itself.
  2. Whisk to make it smooth. The lentil should be of paste consistency by now. You can cook it in a pan and boil it for 1.5 - 2 hours to get to this stage.
  3. While the water is still warm, add the salt and the rice flour. Using a sturdy spatula start mixing it till you see no loose rice flour. Cover it tightly and let it cool down. Then knead it to get a smooth yet soft dough.
  4. Now divide the dough in five portions. That is a rough measure. Depending on the design you choose you will have to use different size dough ball. Roll the ball on a flat surface to make it smooth.
  5. On an oiled surface roll it out to 1/2" thickness. Lightly smear some oil/ melted ghee on the surface. Using a toothpick draw rough designs on it. Use the pick to insert halfway through the thickness and make cut marks.
  6. Cut the sides with a cookie cutter or a sharp knife. You need to be patient and gentle with the dough while carving. Once done carefully transfer it on some greased butter paper. Keep covered till you are done with all.
  7. To fry, heat enough oil in a heavy bottom frying pan. Deep fry on very low heat so that its fried uniformly and is crisp. It takes a lot of time (approx. 15 minutes to fry a batch).
  8. In the mean time make the sugar syrup by mixing and heating the sugar and water. It will result into a very thick syrup. Once the pakon pithas are fried, dip them in the warm syrup and cool on a plate.
  9. Serve warm or at room temperature. Pairs well with evening tea.
  • Sowmya Devraj7 months ago

    what is lentil

  • piyali biswas7 months ago

    design gulo khub sundor :relaxed: \nkintu dal ta kothai

  • Kalpana Jattani8 months ago

    Hi Sayantani I m confused that when is the dal paste to be used .

  • Kalpana Jattani8 months ago

    Hi Sayantani I m confused that when is the dal paste to be used .

  • Pooja Lodayaa year ago


  • Sai Priyaa year ago


  • Sukhmani Bedia year ago


  • sayantani Mudia year ago

    Thank you Arnab. Sucheta, Sharmistha, Krishanu, Anshu and Aparna. Your appreciation means a lot.

  • Anshu Vaida year ago

    Very beautiful... Best wishes...

  • Sucheta Aria year ago

    Soooo beautiful... all the best dear ????????????

  • Sharmistha Paula year ago

    All the best Sayantani

  • Arnab Sahaa year ago

    Thanks for sharing

  • Krishanu Bokshia year ago

    All the best!!!

  • Aparna Sadhukhana year ago

    All the best Sayantani! The picture looks fab and the pitha looks so beautiful!! Never seen such pretty pitha ever !!

  • Madhumita Guptaa year ago

    Lovely. I have voted for you. Best of luck

  • Bindiya Sharmaa year ago

    lovely! such a delicacy..thanks for sharing..