Moongpakon Pitha (Yellow Lentil Pancake) by Hafsa Taslim

First, dry roast the mung beans in a pan. Then, wash them thoroughly and cook with an adequate amount of water until fully cooked.

Once the mung beans are fully cooked, add a pinch of salt and mix well. Now, add all-purpose flour and knead it to make a dough similar to roti dough.

While kneading the dough, add a little oil to it. After the dough is ready, let it rest for a while.

For convenience, divide the dough into two parts and roll each part into a thin, circular shape of about half an inch thickness.

Cut the dough into various shapes using a saanjh or a knife, and decorate them with date palm jaggery pieces or threads according to your preference.

In a separate pan, heat the syrup ingredients and bring them to a boil. Stir continuously until the syrup thickens slightly. Once the syrup is ready, remove the pan from heat.

Now, heat oil in a pan for frying the pancakes. When the oil is hot enough, fry the pancakes slowly until they turn golden brown. Take care to maintain medium heat while frying so that the pancakes don't turn red quickly, but cook properly on the inside.

After frying, remove the pancakes from the oil and immediately dip them into the warm syrup. Do not keep the pancakes in the syrup for too long. Within two to three minutes, remove them from the syrup and place them on a plate.