Food and Restaurant

Recipe for Gokul Pithe

Food and Restaurant / By Subhendu K Maity / December 29, 2022

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: A delicious Bengali dessert

Food and Restaurant / By Subhendu K Maity / December 29, 2022

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.

Dudh Puli Recipe

Food and Restaurant / By Gairik Dasgupta / December 28, 2022

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.