Pitha
Pitha is a traditional Bengali sweet, especially made during winter, during the harvest festival (Poush Parbon). The rice flour-based cake can be made in different shapes and fillings, but the most popular version is filled with jaggery and shredded coconut. In Bengal, families pass on the tradition of making Pitha from generation to generation, and they prepare this delicious sweet together during celebrations. On a cold evening or festive breakfast, there is nothing better than the scent of freshly steamed Pitha filling the kitchen. The secret of the perfect Pitha is the right consistency of rice flour dough and slow steaming, which ensures a soft but moldable consistency.
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Ingredients for this recipe
Servings: 4
200
g
Rice Flour
50
g
Shredded Coconut
100
g
Jaggery (Palm Sugar)
200
ml
Water
1
tsp
Cardamom
1
pinch
Salt
20
g
Ghee or Butter
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Preparation Steps
1
Bring 100 ml of water to a boil and dissolve the jaggery in it until completely melted.
2
In a separate bowl, combine the rice flour, salt, and cardamom.
3
Pour the jaggery syrup into the rice flour mixture and knead to form a soft dough.
4
Let the dough rest for 10-15 minutes to make it easier to shape.
5
Divide the dough into small portions and shape them into round or oblong forms.
6
Fill the insides with shredded coconut and a little jaggery, then carefully seal the dough.
7
Steam the Pitha in a steamer for 10-15 minutes, or until softened.
8
For a crispier version, pan-fry in ghee or butter over medium heat for 2-3 minutes per side.
9
Serve warm, drizzled with a little honey or milk.
