Gokul Pitha
Introduce
Chef :
Deepsikha Chakraborty
Gokul Pitha
#winter This is again, one of the most favourite winter delicacies of Bengali culture prepared specially during Makar Sankranti. Gokul Pitha, is soft, flavourful and completely melt-in-mouth sweet dumplings and it tastes heavenly. The Patali Gur (date palm jaggery) infused grated coconut and khoya stuffed inside a mild crunchy ball, deep fried and submerged into jaggery syrup, kept overnight to become fluffy – this food is heaven. Since, date palm jaggery is available on during winter season, Gokul Pitha is prepared specially in this time of the year.
Cooking instructions
* Step 1
Mix all the ingredients as mentioned in "For The Dumpling Dough" section together and knead a smooth dough. Cover with a clean wet cloth and keep aside.
* Step 2
For The Stuffing, heat a pan and add grated coconut and jaggery. On a low flame, stir until the two mix properly and the coconut becomes little fried.
* Step 3
Add khoya and stir for another 2 minutes on low flame.
* Step 4
Now, add ghee and give it a quick mix.
* Step 5
Turn off the flame and let the stuffing cool down. The stuffing should be sticky such that if you compress, it should stick together.
* Step 6
Before you start making the Pitha, get the syrup ready. This way, it will get enough time to cool down.
* Step 7
Mix the ingredients mentioned in "For The Syrup" section and bring it to a boil. Let the jaggery completely dissolve in water and the syrup turns little thicker. The amount of jaggery can be adjusted depending the sweetness you require.
* Step 8
Once the syrup is done, keep it aside to cool down to the room temperature.
* Step 9
Take the dough that you prepared earlier and cut small balls from it. With the help of your fingers, press the balls to make bowl shapes.
* Step 10
Now, stuff them with coconut stuffing and seal the edges to make stuffed round dumplings.
* Step 11
For deep frying, heat required quantity of oil in a pan and pour the stuffed dumplings one by one. Fry until they turn golden brown.
* Step 12
Remove from the oil to a vessel spread with tissue paper to absorb excess oil. Let them cool down to room temperature.
* Step 13
Once, both the dumplings and the syrup come down to room temperature, submerge the dumplings into the syrup and keep for atleast 4-5 hours. For best result, keep them drowned into the syrup overnight.
* Step 14
The Gokul Pitha is ready to be served now.
Note: if there is a photo you can click to enlarge it
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