PREPARATION

1. In a pan, add 210 grams split mung beans and roast for 3 - 5 minutes.

2. Now, wash the split mung beans, drain the water completely.

3. Then, in a mixing bowl, add 500 milliliters water, roasted split mung beans and soak for 15 minutes.

4. Now, boil 850 milliliters water un a pan, add soaked split mung beans, 1/4 teaspoon salt and cover it with lid and cook for 20 - 25 minutes.

5. Then transfer it to a blender and blend it until smooth paste.

6. Now, add 360 grams rice flour and mix it carefully on low heat till a dough is form.

7. Then, cover it with lid and cool for 5 - 7 minutes.

8. Now, divide the dough in small portions and roll out the dough (1/4 inch thick ) in circles.

9. Then, turn into your desired shape.

10. Heat sufficient oil in a heavy skillet and deep fry till golden brown and crisp. Drain on absorbent paper.

11. Now, in a pan, add 350 grams sugar, 200 milliliters water, 3 pods cardamom, I inch cinnamon stick and bring it to a boil.

12. Then, add pitha and soak for 1 hour.

13. Serve.