Traditional Bengali pitha are milk-cooked rice dumplings stuffed with coconut and palm jaggery. Bengal and Orissa are known for their fondness of fresh naturally sweet palm jaggery, which only hits the market in the winter. Have a look at the following easy pitha recipe for some inspiration, Bengali style!
How to Make Pitha
Bengali Pitha Recipe Ingredients
- 1 litre of milk
- 2 tbsp of ghee
- 200 gram of palm jaggery
- A cup of warm water
- 1-1/2 tsp of cardamom, in powdered form
- 100 grams of rice flour
- Salt to taste
- 1 cup of coconut
- 1 tbsp of cashews
Technique Used to Make Bengali Pitha
- To form soft and pliable dough, mix rice flour, salt, ghee, and hot water together.
- A clean napkin should be used to keep it from becoming dirty.
- Crushed palm jaggery should be melted in a non-stick pan over medium heat. To prevent charring, keep stirring this food.
- Stir in 1/2 tsp of ground cardamom, shredded coconut, and chopped cashews after butter has melted.
- Mix thoroughly. When the mixture is well-combined, stop stirring.
- Keep in a cool place.
- Using your hand and fingers to smooth out a lemon-sized ball of prepared dough, form a disk.
- In between two disks, scoop a teaspoonful of chilled jaggery-coconut filling and arrange it.
- Fold the pastry from one side to the other and seal in the filling until it is entirely enclosed. This should begin to form a crescent.
- If the dumpling has any holes, gently press them together to seal them. Fold the protruding edge inside to further secure the folds. These braided edges seem like folded edges.
- Once you’ve completed all of the dough, remove all of the Puli from the pot and set it aside.
You may serve this creamy milk and puli with jaggery flavoring at room temperature.
Yes, you may fry the pitha for a crispier effect.
You may use wheat flour to make pitha.