It is a popular deep fried sweet cake in which mung dal and rice is used. It is prepared and served in the Odia homes on the occasion of festivals.
200gm split green
gram (mung dal / muga dali)
200gm sugar (chini)
50gm rice (chaula)
1 cup milk (khira)
1 teaspoon cardamom - powdered (aleicha)
Â½ litre refined oil (rifain tela)
Soak mung dal and rice in water for about 3 hours. Wash them thoroughly and then grind finely and make a batter. At first pre-heat the pan. Put the milk in the pan and add sugar to it. Stir the milk so that the sugar coagulates with the milk. Add the batter to the pan. When the batter gains its consistency, add elaichi powder and stir well. Now apply a coat of oil on a plate and pour the mixture into it. Keep the plate unaltered for 15 minutes so that the mixture hardens and attains the shape of the plate. Cut the settled mixture into desired shapes. Pre-heat the oil in a frying pan. Fry the cut tikkis on low flame till they become golden brown. Now the chandrakanti pieces are ready to serve .
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