Gokul Pitha/Pithe: Another Lost Recipe from Bengal 🤩

Name: How to cook Gokul Pitha/Pithe: Another Lost Recipe from Bengal 🤩 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Gokul Pitha/Pithe: Another Lost Recipe from Bengal 🤩

One of the old & traditional recipes from the then, undivided Bengal !!!

Ingredient

Food ration :

10-12 people

Cooking time :

1 hour. Prep Ti

For

Mawa/Khoya- (I’ve used my homemade one. You can use store bought as well)

1/2-1 Cup

Fresh Grated Coconut (Recommended) or Desiccated

200 gms

Fresh Lemon Juice: To Prevent Crystallisations

Cooking instructions

* Step 1

First Up: We need to prepare our filings for these Gokul Pithe & let it cool down completely or substantially, before stuffing it inside the same…The link for preparing the Homemade Mawa Fillings are already shred herein, kindly check that out 👍🏻 Also, prepare the sugar syrup post this (Please checkout my earlier recipes on it- Shall share the link herein) & let it sit on the hot oven for its later use

* Step 2

Next is to prepare the very Batter for the same: Add in a mixing bowl- Add in the aforesaid measured all the ingredients for the same & blend nicely smooth into a thick batter (Something that should be good enough to coat the Pithas well, all over & not start drip off)- Set Aside for about 15-30 mins time- for the Suji to bloom a bit coz, post the given time- the batter might tend to thicken quite a bit (in that case, we need to adjust its consistency by adding a little more warm milk or water)

* Step 3

Once the Mawa Mixture is cooled down now- Divide them into the Lemon sized balls, flatten them a bit by pressing gently with the help of your palms- Coat them nicely with the already prepared batter & then roll them out in the Shredded Coconut (Desiccated-Though, this step is optional- However, I prefer doing it this way) & then once more into the batter & place them in a separate plate, one by one

* Step 4

Heat up a heavy bottomed pan or frying pan over the medium flame: Add in the required sufficient oil or ghee or the combination of both- Let warm up (It need be just warmed up & not hot)- That’s the keynote herein, once the Pithas are dropped in- they should very slowly start come up to the surface upto the pan & not immediately (only then, we get to know that our oil temperature is just perfect

* Step 5

Remember, not to overcrowd the wok/pan/vessel in which these are fried- They need some space in between to inflate (which’s required & then you’the understand that they’re perfectly prepared without any flaws)- Fry them in batches- Depending on the size of your pan/wok/vessel & once they’re all fried- Transfer them onto a kitchen towel or can directly soak them into our already prepared warm sugar syrup (if it gets cold- Warm it up before soaking the Pithas into it)

* Step 6

Allow them to be soaked into the warm sugar syrup properly to drink enough of it for about 20-30 mins time, at least & not more than an hour’s time- Else, they’ll tend to break & that’s not what we’re looking out for…it need be well soaked, moist & juicy from inside & crispy from outside 👍🏻

* Step 7

They’re now just ready to be grabbed immediately or can keep it to be served later as well- It can be well kept in the RT for about a day or two…However, post one day it’s recommended to refrigerate, depending on the weather, temperature & moisture content of the place you’re stationed…Dish out- Garnish it your way & there you go….