Special pitha for winter



 Certainly! Pitha is a traditional Bengali rice cake, often enjoyed in winter. There are various types of pithas, and they can be both sweet and savory. Here are a few popular Bengali pitha recipes you can try in winter:

1. Patishapta Pitha (Coconut and Khoya-filled Pancakes)
Ingredients:
For the Crepe:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 3 cups milk (or as needed)
- 1/4 teaspoon salt
- Oil or ghee for cooking
For the Filling:
- 1 cup grated coconut (fresh or desiccated)
- 1/2 cup khoya (mawa, grated)
- 1/4 cup jaggery or sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
Instructions:
1. Prepare the Filling:
- In a pan, mix grated coconut, khoya, jaggery, and cardamom powder. Cook on low heat until the jaggery melts and the mixture thickens. Set aside to cool.
2. Prepare the Batter:
- In a bowl, combine rice flour, all-purpose flour, salt, and milk to make a smooth batter. The consistency should be like a thin pancake batter.
3. Cook the Crepes:
- Heat a non-stick skillet and lightly grease it with oil or ghee.
- Pour a ladleful of batter on the skillet and spread it into a thin circle. Cook for about 1-2 minutes until the edges lift and the underside is golden brown.
- Flip and cook the other side for another minute. Remove and keep warm.
4. Assemble the Patishapta:
- Place a spoonful of the coconut filling in the center of each crepe. Roll it up tightly.
- Repeat with the remaining batter and filling.
5. Serve:
- Serve warm, drizzled with some melted ghee or with a side of jaggery syrup.
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2. Bhapa Pitha (Steamed Rice Pithas)
Ingredients:
- 2 cups rice flour
- 1 cup grated coconut (fresh or dried)
- 1 cup jaggery (or sugar, grated)
- 1/2 teaspoon salt
- Water, as needed
- Banana leaves or steaming tray
Instructions:
1. Prepare the Filling:
- Mix grated coconut and jaggery in a bowl. Set aside.
2. Make the Dough:
- Combine rice flour and salt in a large bowl. Gradually add water to make a smooth dough. It should be pliable but not sticky.
3. Shape the Pithas:
- Take a small portion of dough and flatten it in your palm. Place a spoonful of the coconut and jaggery mixture in the center, then fold the dough over to make a half-moon shape. Seal the edges properly.
4. Prepare for Steaming:
- If using banana leaves, cut them into squares and lightly scorch them over a flame to make them pliable.
- Place the filled pithas on the banana leaves or a steaming tray.
5. Steam:
- Steam the pithas in a steamer for about 15-20 minutes until they are cooked through and firm.
6. Serve:
- Serve warm with a drizzle of ghee if desired.
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3. Kheer Puli Pitha (Sweet Rice Pitha in Milk)
Ingredients:
For the Pitha:
- 2 cups rice flour
- Water, as needed
- Pinch of salt
For the Kheer (Milk Sauce):
- 4 cups full-fat milk
- 1/2 cup sugar (to taste)
- 1/2 cup khoya (mawa)
- 1/4 teaspoon cardamom powder
- Chopped nuts (cashews, almonds) for garnishing
Instructions:
1. Prepare the Pitha:
- In a bowl, mix rice flour and salt. Gradually add water to form a smooth, pliable dough.
- Shape small discs and spoon some khoya into the center, folding them into half-moon shapes.
2. Prepare the Kheer:
- Boil milk in a pan, then reduce heat and simmer until it thickens. Add sugar, khoya, and cardamom powder. Mix well and cook for a few more minutes.
3. Cook the Pithas:
- Gently drop the pitha into boiling water and cook for about 10 minutes until they float.

4. Assemble: ...See More for winter

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