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Durga Puja,Recipes,Indian sweets,Desserts,Festive

How To Make Hridoy Horon Pitha By Ananya Banerjee


Oct 04, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

Shaped to resemble tiny hearts, Hridoy Horon is a popular Bengali sweet delicacy and bongs are bound to fall in love with its mouth-watering flavours this Durga Puja. Milk is infused with maida and egg to form a soft dough and deep fried in Emami Healthy& Tasty Refined Rice Bran Oil which is rich in vitamins A, D & E. You surely can't miss out this recipe, do give it a shot to make the Durga Puja celebration special like never before.

INGREDIENTS

    Ingredients:
    For Pitha:
    2 cups plain flour
    2 cups milk
    2 tbsp Sugar
    1 egg
    2 tbsp Ghee
    1 tsp Green cardamom powder
    Salt to taste
    Emami Healthy& Tasty Refined Rice Bran Oil to deep fry
    For sugar syrup :
    2cups sugar
    1 cup water
    1 tbs ghee
    1 tsp cardamom powder
    For Malai:
    2 cup Milk
    3 tbsp Sugar
    1 Green cardamom powder

DIRECTIONS

Method:

Boil the milk with salt., 2 tbs sugar, cardamom powder, 1 tbsp ghee. Add flour to boiling milk and remove from heat and let it cool down slightly. Add the egg and mix vigorously. Knead the dough very well. And keep aside covered.

Divide the dough 10-12 balls and roll each ball into thin flatbread.

Fold the flatbread as a paper fan and fold in half. Seal inside of closed end with the wet finger; fold the open edges opposite way to make the heart shape and seal with water and cut excess part.

Prepare sugar syrup with all the ingredients for the syrup.

Heat oil when oil is ready, fry the pitha on low heat about 12-15 minutes till it becomes golden brown.

Soak straight into syrup and soak it 3 hrs.

Prepare rabri with all the Malai ingredients.

Enjoy Hridoyhoron Pitha with chilled malai.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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