Mung Daaler Peethey(Mung dal croquettes with sweet coconut stuffing) 

This dessert is very unique and very tasty but, there are few important tips to be followed to get desired results. 

Serves 10

Ingredients 

1 cup yellow split moong dal (dry roasted and soaked for an hour)

apinch of salt 

2 tbsps Maida(refined flour) 

2 tbsps rice flour

4 tbsps milk or as required

green cardamom powder

oil for deep frying.

To serve : Molten date palm sugar OR maple syrup. 

For coconut filling go to 

Narkol Naaru

Procedure 

  1. Take dal in a wok and dry roast it, stirring it continuously,  till you get a nutty aroma and light brownish colour. 
  2. Take it off the flame and wash it under running water and then soak it in 2 cups of water for two hours. 
  3. Transfer the dal and the water its been soaking in, to the pressure cooker and add a pinch of salt. 
  4. Cook it till one whistle and put off the flame. Let it rest till the steam dissipates. 
  5. Take this out on a plate and mash well. 
  6. Add all the ingredients except oil and knead it well. 
  7. Make balls and if it breaks then add a little of  rice flour and refined flour. 
  8. Then take a ball in your palm and spread it, patting it and now  put the sweet coconut filling and seal it from all sides. 
  9. Take oil in a wok and once medium hot, fry the croquettes till golden brown. 
  10. Take out on a kitchen towel and serve hot and crisp. 
  11. The ideal accompaniment is molten date palm sugar (jhola gur). 
  12. Maple syrup goes very well as an accompaniment too. 

12 thoughts on “Mung Daaler Peethey(Mung dal croquettes with sweet coconut stuffing) 

  1. Dear Anuradha Mukherjee , there is nothing to see!

    2017-10-05 9:17 GMT+02:00 Aromas of My Kitchen :

    > Anuradha Mukherjee posted: “1 cup moong dal (dry roasted and soaked for an > hour) apinch of salt 2 tbsps Maida 2 tbsps rice flour 4 tbsps milk or as > required green cardamom powder oil for deep frying.” >

    Like

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