Bhapa Pitha (Stuffed Rice flour Dumplings)

There are some dishes which we love not only for its distinct taste but also because it brings back some sweet memories with it. Isn’t it??Growing up in a Bengali family there’s one thing which cannot go a miss on #Makar #Sankranti and that’s ‘#pitha’ …Making Pitha on this day  has been a tradition of our family and even today when I make them I miss my grandmother who taught me this delightful recipe . ‘#noler #gur’ or ‘jhola gur’ is the flavour of the season and in east India you will find innumerable sweets of this flavour around this season. In this dish too it adds to the aroma and taste which cannot go unnoticed.

Pitha is a rice flour dumpling with coconut and milk solids. It just melts in your mouth and believe me your taste buds will bless you for such a treat ;) Pitha which originated in Bangladesh is very popular in east India and there are innumerable ways of making them but I’ll be making one of the #easiest and #healthiest pitha which can be made in no time…But yes you do need to prep up for it beforehand.

So let’s get started and welcome our winter mornings with a plate full of hot pithas.

 

INGREDIENTS :

For the Dough

1)    Rice flour – 2 cups   (you can find  rice flour in any grocery store)

2)    Boiled water -1 cup

3)    Salt- ½ tea spoon

4)    Sugar 1 tea spoon

For the stuffing with coconut (you can experiment with any other kind of stuffing too)

Note: you can make the stuffing and keep in refrigerator to use when needed.

1)    1 grated coconut

2)    Jaggery -100 gm/Sugar -100 gm

3)    Cardamom powder- ½ tea spoon

4)    Oil- 1 table spoon   

PROCEDURE:

1)    For the stuffing take a wok and put some oil and heat it.

2)    Put the grated coconut and keep cooking it till the raw smell is gone and it starts becoming golden brown in colour.

3)    Add the jaggery and cook it till the jaggery melts.

4)    Add the cardamom powder .Keep stirring it so that nothing settles at the bottom.

5)    Turn off the flame when you see the mixture is cooked and you get the aroma of it.

For the Dumplings:

1)    Take the rice flour, salt and sugar in a flat bottom vessel and mix them together.

2)    Add warm water to it in small quantities to make soft dough.

3)    Take some of it at a time a roll to make a small ball.

4)    Make a whole in the centre to put the stuffing into it.

5)    Once you have put the dough seal it by bringing both the ends together. (It will look like a semi-circle.)

Note: you can give it any shape you desire provided the ends are sealed.

6)    In a steamer heat some water and put the raw pithas into it.
 

Note (If you don’t have a steamer .Put some water in a pot and tie a cotton cloth on it and tie the ends around the neck. Put the pithas on it and cover with a lid.)

7)    The pithas will be cooked within 20 minutes. If you see it’s not cooked then leave it on for 5 more mins.

8)    Serve hot with fresh jhola gur(Date palm jaggery syrup) or anything of your choice.

Do let me know how you found the recipe and also your memories of pithas.

Happy Cooking!!

Madhumita