Five lovely pithe recipes for winter;  A Bengali dessert to appreciate in the winter

Five lovely pithe recipes for winter; A Bengali dessert to appreciate in the winter

West Bengal and Bangladesh offer a wide variety of pithes. Different types of marrow have some basic ingredients in common, but different recipes and cooking styles.

Every foodie’s heart belongs to Bengali cuisine. You will never forget the taste and aroma of this rich, versatile dish. The food in Bengal changes with the seasons. Summer brings soothing aam tok and aam valley with it, while the monsoon brings khichudi (khichdi) and bhaja. Likewise, the winter season brings a craving for delicious marrow and payesh. What is pithe? The recipe consists of freshly made palm and date jagger (nolen gur and khejur gur), fragrant rice flour, milk and coconut in a sweet treat the size of a palm. Today, pithe is available in several sweet shops, but it is generally prepared at home by a typical Bengali family. It is a tradition for any Bengal to cook marrow in the winters. If you are visiting any house in Bengal (and Bangladesh) at this time of year, you will be welcomed with hot and fresh pithe as well as gur-er payesh (gur ki kheer). In addition to Bengal, pithe is also celebrated in Bihar, Assam and Odisha in eastern India.

You can find a selection of pithe throughout West Bengal and Bangladesh if you explore. Despite having some similar ingredients (such as rice flour and gur), the different types of marrow have different recipes and cooking styles. The steamed ones are bhapa pithe, while others are rosh bora and kheer (kheer puli). In addition to deep-fried core marrow, you can also find baked core marrow (chitoi marrow) and deep-fried maritime (bhaja puli). In addition, each pithe variety has its own name, shape and size. There are so many varieties of marrow. That sounds interesting, does not it?

You will fall in love with the Bengali cuisine again when you try these popular recipes on core. Check them out!

5 delicious Pithe recipes to try:

  • Patishapta – Patishapta is a popular kernel made from rice flour and sooji and filled with a delicious caramelized jaggery and coconut blend. You can also replace jaggery and coconut with khoya and sugar if you can not find them.
  • Dudh Puli – Puli is a type of steamed sweet meat coated in rice flour and stuffed with jaggery and coconut. Steamed puli can be eaten as is or you can dip it in thickened sweet milk and eat it as dudh puli. It looks like modak or gujiya. The traditional dudh puli recipe includes fresh jaggery instead of sugar to sweeten the milk and filling.
  • Gokul Pithe – This marrow is fried and soaked in sugar syrup instead of steamed. In addition, a coconut and jaggery filling came with it, and the consistency was soft and melted in the mouth.
  • Chakli Pithe Do you like appam? Chakli pithe the Bengals call it. Once you bite into it, you will not be able to stop. Served hot with jaggery syrup, it’s a thin, super thin crepe. You can also get a thin and small variety called soru chakli of this pithe. Kheer is often served with soru chakli.
  • Rosh Bora – Basically vada soaked in sugar syrup, rosh bora is one of the easiest marrow to prepare. You can enjoy it all year round as this is one of such places. Urad dal is usually used to make vada, but sweet potato has also been used. Try these vadas this winter and get into the spirit of the season!

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