Gokul Pithe, a scrumptious Bengali dessert, is a customary delicacy prepared in Bengali homes in celebration of Makar Sankranti or Poush Parbon. These sweet, deep-fried dumplings are covered in hot, thick sugar syrup. The majority of the filling is made up of coconut and jaggery. Gokul pithe is a delicious dish that is readily prepared with basic ingredients.50 minutes total cook time15 minutes to prepare35 minutes for cooking2 servings per recipe Ingredients for Gokul Pithe200 grams of shredded coconut, 450 grams of khoya, 2 1/2 cups sugar/date palm jaggery,  150 grams of flour, 5 to 6 cups of water, 40 grams of ghee, and 1/8 teaspoon of baking soda. Making of Gokul Pithe To make sugar syrup, warm 4 cups of water and 2 cups of sugar. Permit cooling. Combine the coconut, khoya, and two tablespoons of sugar in a skillet and cook over medium heat. Continuously stir it. Form the mixture into balls, then flatten them between your palms to produce cakes. Combine the flour, remaining water, sodium bicarbonate, and ghee to make a batter. Pour the prepared batter over the coconut-milk cakes and heat the ghee. Deep fried the food in the sugar syrup until it is golden brown.

Patishapta is a classic Bengali dessert recipe that resembles pancakes. Pithe, a class of sweets made with rice and other ingredients including milk, coconut, dates, and coconut, is the most delectable treat Bengali cuisine has to offer as part of the “poush sankranti” celebration of the rice harvest. Pithe of the patishapta variety is prepared on such festive occasions. You may casually cook it for breakfast or as a snack to serve unexpected guests because it is a quick and simple Indian dessert recipe that can be produced in just 30 minutes. These can be included in your child’s lunchbox as well. Recipe for Patishapta ingredients: crepes that are produced from semolina, rice flour, and refined flour. stuffed with a delectable filling of coconut and jaggery. 40 minutes total cooking time10 minutes for preparation30 minute cook timeServings per recipe: 6 Patishapta’s ingredients 1 cup refined maida or flour50 ml Sooji (semolina)1/fourth cup of rice flour1 1/2 – 2 cups Milk Ghee for The filling3 cups grated coconut or khoya 2 tablespoons Sweetener/date jaggery2-3 green cardamom Making of Patishapta Filling preparation: 1. Combine sugar or jaggery with grated coconut or khoya in a wok and cook at a low temperature. If using khoya, a little milk should be added. 2. Stir in cardamom. 3. Stir the mixture continuously until it becomes sticky. Reserve for cooling. It will take 15 to 20 minutes to complete. Get the patishapta ready: 1. In a bowl, mix the rice flour, maida, and sooji with milk.2. Be careful not to create any lumps when mixing. The combination should be kept for 30 minutes. 3. Warm the nonstick skillet. Put some oil in. On top of it, swiftly spread a thin layer of the mixture using a saddle. 4. Roll it up after placing the filling in the center lengthwise. Hold off until the colour turns light brown.5. Set it down on the plate. hot or cold to serve. 6. Condensed milk may be added before serving.

The coconut-stuffed crescent-shaped dumplings are steamed in milk that has been spiced with cardamom and cinnamon.1 hour and 20 minutes were spent cooking in total.Prepare 10 minutesTime to Cook1.10 hoursRecipe Servings 2 Medium Dudh Puli’s ingredients Prepare the coconut filling: 1. In a nonstick pan, combine coconut, condensed milk, and ordinary milk. The mixture must be somewhat fluid but not completely sticky. 2. Include cinnamon and cardamom. Until the mixture gets slightly sticky, turn on the stove and whisk continuously. Making the dumplings: 1. Add salt to boiling water. 2. After turning off the burner, mix the hot water with the rice flour to create a dough that is firm but not sticky.3. If you press on the dough with your finger, it ought to spring back. Adapt the flour as necessary. Good kneading takes around five minutes. 4. Roll out a portion of the dough. Using a cookie cutter, create circles. 5. Top each round with a dab of coconut filling. To create a crescent-shaped seal, wet the edges of the and press firmly. 6. To cook the dumplings, combine 4 cups of milk, cinnamon, and cardamom in a nonstick skillet and bring to a boil. 7. Pour boiling milk over sugar, stirring to combine. 8. After that, add the dumplings and simmer them at medium-low heat for 10 to 15 minutes, or until they are done.9. It can be given cold or heated. Add chopped pistachio and brown coconut as a garnish.

Patishapta: One of the most well-known pithe, patishapta is essentially a thin sooji and rice flour crepe filled with a delectable caramelized sauce prepared with grated coconut and jaggery. If you can’t get coconut or jaggery, you can alternatively use khoya and sugar in their place. Dudh Puli: Puli is essentially steamed sweet meat with jaggery and coconut stuffing that is coated in rice flour. Steamed puli can be eaten either plain or dunked in thickened sweet milk to make dudh puli. In certain ways, puli resembles modak or gujiya. While some individuals sweeten the milk and filling with sugar, the original dudh puli recipe calls for raw jaggery. Gokul Pithe: This pithe is fried and covered in sugar syrup as opposed to the steamed puli. It also included a filling made of jaggery and coconut, and every mouthful of its smooth texture melts on the tongue. Chakli Pithe: Has anyone tried appam? Chakli Pithe Simply put, chakli pithe is the Bengali equivalent. Chakli pithe melts quickly in your mouth. This extremely thin crepe is eaten hot with jaggery syrup. You can also find soru chakli, a thin and little variation of this pithe. Kheer is typically consumed with soru chakli

Pithe Puli is a popular Bengali dessert that is typically eaten during the winter months. It is made with scented rice flour, milk, coconut, cardamom powder and nolen gur and khejur gur, which gives it a sweet and sticky texture. The ingredients used in pithe puli are as follows: rice flour, sugar, ghee or oil, milk, water and rice flour should be mixed with milk and water to form a paste. Pithe is typically made at home in a typical Bengali household even though it is now sold in a variety of sweet stores. In actuality, every Bengali has a custom of making pithe during the winter. During this time of the year, you will be welcomed into any Bengali (and Bangladeshi) home with hot, fresh pithe and gur-er payesh (gur ki kheer). Pithe is popular not only in Bengal but also in the Eastern Indian states of Bihar, Assam, and Odisha. You can locate a variety of pithe in West Bengal and Bangladesh if you look around. Different varieties of pithe contain various recipes and cooking methods, yet they all share some fundamental ingredients (such as gur and rice flour). Some are steamed (bhapa pithe), while others are made into rosh bora and kheer by cooking them in syrup (kheer puli). Additionally, you can find baked pithe and deep-fried pithe (bhaja puli) (chitoi pithe). Additionally, the names, shapes, and sizes of different varieties of pithe vary. The list of pithe is quite extensive. Sounds intriguing, doesn’t it? The paste and syrup can be poured over each other in a circular motion to form slices of pithe puli. Pithe pulu is a traditional Bengali dessert that is made with rice flour, sugar and ghee or oil. It is usually served during the winter months. Pithe puli is typically cut into small round slices and fry on low heat until it becomes golden brown, creating a sticky texture on the outside with a sweet flavor on the inside.

Ingredients: Pabda fish, salt, turmeric, 1 tsp lemon juice, chili powder, ginger garlic paste, besan, cornflower, semolina, oil.Recipe: Wash the fish and tear the fish on two sides, then add lemon juice, salt, turmeric, chili powder, ginger garlic paste for fifteen minutes. Then mix besan and cornflower together and coat the fish well, then put a coat of semolina on top of it. In this way, the fishes have to be kept in the fridge for half an hour. For frying, first, heat oil in a pan and fry the fishes with crispy fries.