Bengali-style Sweet Pitha

Ingredients

In this Bengali adaptation of Gujiya, the traditional Indian dessert, we replace the filling of khoya, nuts, and raisins with a mixture of grated coconut, nolen gur (date palm jaggery), and cardamom. The use of nolen gur adds a distinct flavor and sweetness that is characteristic of Bengali cuisine. Additionally, the pitha is steamed instead of deep-fried, resulting in a healthier and lighter version of the dish. We alse have the original recipe for Gujiya, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (235ml) water 1 cup (235ml) water
• For the filling: For the filling:
• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 1 cup (200g) nolen gur (date palm jaggery), grated 1 cup (200g) nolen gur (date palm jaggery), grated
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 5g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 2g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour and water to form a soft dough. Knead the dough until it becomes smooth and pliable.
2. 2.
   In a separate bowl, mix together the grated coconut, grated nolen gur, and cardamom powder to prepare the filling.
3. 3.
   Take a small portion of the dough and roll it into a thin disc.
4. 4.
   Place a spoonful of the filling in the center of the disc and fold it over to form a half-moon shape. Press the edges to seal the pitha.
5. 5.
   Repeat the process with the remaining dough and filling.
6. 6.
   Steam the pithas in a steamer for about 15-20 minutes, or until they are cooked through and tender.
7. 7.
   Remove the pithas from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth dough.
• Nolen gur — If nolen gur is not available, you can substitute it with regular jaggery or brown sugar.

Tips & Tricks

• To enhance the flavor, you can add a pinch of nutmeg powder to the filling.
• Make sure to seal the edges of the pitha properly to prevent the filling from leaking out during steaming.
• Serve the pithas warm for the best taste and texture.

Serving advice

Bengali-style Sweet Pitha is best enjoyed warm. Serve them as a delightful dessert during festive occasions or as a sweet treat with a cup of tea.

Presentation advice

Arrange the steamed pithas on a platter and garnish them with a sprinkle of grated coconut or a drizzle of nolen gur syrup for an attractive presentation.