Recipe of Speedy Gokul Pitha/Pitha: Another Lost Recipe from Bengal

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Speedy Gokul Pitha/Pitha: Another Lost Recipe from Bengal. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gokul Pitha/Pitha: Another Lost Recipe from Bengal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gokul Pitha/Pitha: Another Lost Recipe from Bengal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gokul Pitha/Pitha: Another Lost Recipe from Bengal is 10-12 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gokul Pitha/Pitha: Another Lost Recipe from Bengal estimated approx 1 hour. Prep Time: 1 hour.

To get started with this particular recipe, we must prepare a few components. You can cook Gokul Pitha/Pitha: Another Lost Recipe from Bengal using 19 ingredients and 8 steps. Here is how you can achieve that.

One of the old & traditional recipes from the then, undivided Bengal !!! Has been almost on the verge of getting lost in the due course of time- It’s only alive in the hearts of the very few Bengali Families that’s still do have the very zest to uphold the Bong Cultures & Spirit to its fullest…the very hustle-bustle of this fast paced world hasn’t yet been able to banish the very enthu in those handful of them & I definitely do take an immense pride in informing that I myself do belong to one such #Rakhi #Mithai #BoxWeek20 #FoodPhoto #CooksnapChallenge

Ingredients and spices that need to be Take to make Gokul Pitha/Pitha: Another Lost Recipe from Bengal:

1. For the Filling:
2. 150-200 gms. Mawa/Khoya- (I’ve used my homemade one. You can use store bought as well)
3. 1/2-1 Cup Fresh Grated Coconut (Recommended) or Desiccated
4. 200 gms Fresh Milk: Boiled and RT
5. 200-250 gms Palm Jaggery or Sugar
6. 1 tsp Green Cardamom Powder
7. 1/4 tsp Cinnamon Powder: Optional
8. For the Batter
9. 1 Cup Maida/All-purpose flour
10. 1/2 Cup Suji/Rava/Semolina
11. 2 tbsps Rice Flour
12. As Required : Warm Milk (Not Hot)
13. To Taste Salt
14. For the Sugar Syrup
15. 1 Cup Granulated Sugar
16. 1 Cup Water (RT)
17. 1/2 tsp Green Cardamom Powder
18. 1/2 tsp Rose Water: Optional
19. 1/2 tsp Fresh Lemon Juice: To Prevent Crystallisations

Instructions to make to make Gokul Pitha/Pitha: Another Lost Recipe from Bengal

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 shared 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
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)
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
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
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’d 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)
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 👍🏻
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….
8. Enjoy

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