Discover The Secret To Perfect Bengali Pitha At Home

Bengali Pitha is a delightful traditional dish prepared using rice flour dough filled with a mixture of coconut and jaggery, enriched with cardamom and nutmeg. The dough is shaped into crescent shapes, filled generously, and then steamed or fried for a flavorful treat. Steaming gives it a soft texture, while frying offers a crispy variation. Fresh banana leaves can add authenticity and aroma during the steaming process. Perfectly paired with tea, this dessert or snack is a must-have for celebrations. It's a simple yet satisfying recipe that embodies Bengali cuisine.

Ingredients

For the Dough:

2 cups rice flour (preferably freshly ground)
1 cup water
A pinch of salt

For the Filling:

1 cup grated coconut
cup jaggery (or sugar)
teaspoon cardamom powder
A pinch of nutmeg powder (optional)

For Cooking:

Ghee or oil for greasing
Banana leaves or parchment paper (optional)

Step 1: Prepare the Dough

Boil Water: Heat 1 cup of water with a pinch of salt.
Add Rice Flour: Gradually add rice flour to the boiling water while stirring continuously to avoid lumps.
Knead the Dough: Once the mixture cools slightly, knead it into a smooth, pliable dough. Cover with a damp cloth to prevent it from drying out.

Step 2: Prepare the Filling

Cook Coconut and Jaggery: Heat a pan, add grated coconut and jaggery. Stir on low heat until the jaggery melts and combines with the coconut.
Add Flavor: Mix in cardamom powder and nutmeg powder. Cook until the mixture thickens slightly but remains moist. Allow it to cool.

Step 3: Shape the Pithas

Divide Dough: Take small portions of the dough and roll them into balls.
Flatten and Fill: Flatten each ball into a small disc using your fingers or a rolling pin. Place a spoonful of the coconut filling in the center.
Seal: Fold the disc in half to form a crescent shape, sealing the edges tightly to avoid leakage. Use your fingers or a fork to crimp the edges decoratively.

Step 4: Steam the Pithas

Prepare Steamer: Grease a steamer plate with ghee or line it with banana leaves for an authentic touch.
Steam: Place the pithas in the steamer, ensuring they don't touch each other. Steam for 10 12 minutes or until the pithas turn firm and translucent.

Step 5: Alternate Cooking Methods (Optional)

Fry: For a crispy version, deep fry the pithas in hot oil until golden brown.
Pan Cook: Cook them on a skillet greased with ghee for a soft yet slightly crispy texture.

Step 6: Serve the Pithas

Garnish: Brush with melted ghee and sprinkle some extra grated coconut for presentation.
Serve Warm: Enjoy your pithas warm as a dessert or snack with a cup of tea.