The Pitha Culture of Bengal

Come winter and all sorts of “Pithe” will be there to satiate us. No, you don’t have to wait for winter to arrive to savor these dessert delicacies of West Bengal, Bangladesh and some other eastern parts of India as these can be made and devoured any time of the year but as tradition has it, pithes are mainly made in the winter months, at the completion of harvesting, to celebrate the harvest festival of the new crop, called the Nabanna.

These festivities start in the Bikram month of Aghran (mid November to mid December) and continue to from a part of the “Poush Parbon”, the festival of the Bikram month of “Poush” (mid December to mid January). Climatic conditions favor one of the harvests to be held at the end of the monsoons and at this time of the year. The Bikram calendar follows the solar cycle based on the “Surya Sidhanta”, a treatise on Indian astronomy, and is 56.7 years ahead (in count) of the solar Gregorian calendar.

Pithes are cakes essentially made of rice or rice flour and in some preparations, made with wheat flour. Rice or wheat usually goes into the preparation of a pouch (called “khol”), which are stuffed with fillings (called “pur”) of grated coconuts and sometimes stuffed with sweetened vegetables. These pouches may be of different shapes – oval, oyster and flat shaped ones are the most common ones.

Generally, these pithes are fried (called pakan pithe) or steamed (bhapa pithe). Dumplings, called “puli pithe” also feature among the different varieties, which include gokul pithe, pati sapta, chitai pitha, ranga alur pithe (made of sweet potato or ranga allu), muger pulli, dudh pulli (with payesh kind of preparation of milk), and chandrapulli.

Some recipes use jaggery, date fruit juice or palm syrup to sweeten these pithes. Often different ingredients and spices like cashew, pistachio, cardamom and camphor are added to top up the flavor.

The fertile alluvial plains and delta of the rivers Ganges and Brahmaputra have rendered the region suitable for cultivation and rice is the staple crop grown in this region.

Chana Pitha

Ingredients
1 cup chenna ( cottage cheese)
1/4 teaspoon baking soda
2 teaspoon semolina
2 teaspoon sugar
1/4 teaspoon cardamon powder
For thickened milk
1 1 /2 litre full fat milk
1/3 - 1/2 cup sugar
1/4 cup milk powder
few strands of saffron
nuts and cardamon for garnishing

Oil for deep frying.


Method.

Boil the milk and simmer on a medium fire in a heavy bottom vessel. Make a paste of milk powder with few tablespoons of milk and add to the above milk. keep stirring on a low fire. Add sugar to the boiling milk. Stir continuously on a low fire so that it doesn't stick to the bottom of vessel. Cook until the milk is reduced to half the amount. It takes approximately 45 minutes to hour. Meanwhile drain and mash chenna, add semolina, baking soda, sugar and, cardamom powder. knead gently, make small balls and slightly flattened them. (Alternatively you can blend all of them together in the grinder).Heat oil in a wok and deep fry them on a low fire. Drain excess oil from the chana balls on a absorbent paper. Care should be taken not to over fry them.
Add them to the boiling milk. Simmer for 2 minutes and switch of the fire. Let it cool down . Garnish it with Cardamon powder and nuts

Jhal Pitha

Ingredients

For the dough:
All purpose flour - 2 cups
salt to taste
Warm water

For the filling :
Cabbage - 1 cup finely chopped
Onions - 1/2 cup finely chopped
Mushrooms - 1/2 cup
Carrot - 1 finely chopped
Salt to taste
Garam masala - 1 tsp
green chillies - 1 finely chopped ( u can reduce this according to ur taste..)
Garlic pods - 1 finely chopped
Ginger - 1 tsp finely chopped
Tabasco sauce - 1 tsp ( u can add chili sauce)
Oil - 2 tsp



Method :

Firstly we will make the dough. Take the flour in a bowl and salt and water to it. Knead it into a nice smooth dough. Keep aside.
Now we can make the filling. For the filling shred the cabbage, chop the onions, mushroom and carrot finely.
In a pan take some oil and add the chopped garlic and ginger to it. saute for 1 min and then add the chopped onions. Add the green chillies and the garam masala and saute once again.Now, add the chopped vegetables to it along with salt and the tonasco sauce and mix well. Cook for 2 minutes and ur filling is ready. U dont need to cook the vegetable too much.
Take a small amount if the dough , roll it into a small circle of 4 inch diameter and place a spoon ful of the filling in the centre of the cirle. Get all the sides of the circle to the centre and pack the filling. Do the same with the whole dough. Steam of the dumplings until they are cooked well.Serve hot with Tomato ketchup

Dal Pitha

Ingredients :
Wheat flour
1 tsp Mustard seeds
1 tsp Jeera
1 tsp Saunf
1 tsp Tumerc powder
1 tsp chilli powder
2 Onion
2 Tomatoes
3 Green chillies
1 glass Toor/Arhar dal
1/2 glass Masoor dal
Salt to taste

Method :
• Make wheat dough. Let it be tough.
• Take a dough ball & roll to slightly thick roti.
• Cut small round rotis with a cutter.
• Fold each roll into a "Dal ka Dulha" as in the below pic.
• Heat oil in cooker.
• Once oil starts smoking, add mustard seeds, jeera & saunf.
• Add chopped onions & green chillies
• When onion is slightly brown, add tomatoes
• After sometime, add tumeric & chilli powder
• Let it cook still slightly meshy.
• Add washed dal & mix till all Dal is covered. Let it cook for sometime.
• Then add water & salt, & shut the cooker for 2 whistles
• Switch off the gas and one steam is off, open the lid.

Fuljhuri Pitha

Ingredients:
Rice powder 1 cup
Egg 1
Sugar ¼ cup
War water ½ cup
Oil for fry
Salt as taste


Preparation:
Take rice powder mix salt, sugar and add warm water and keep wet for 1 hour. Bit the egg in abowl and mix it with the mixture of rice powder.
Take a design of fuljhuri pitha it can easily found in market. Then take a fry pan and put it oil and make it warm and keep the design of fuljhuri in oil for 4 minute then put the design in the mixture and sread that more than half then put in to hot oil and fry the will separed from the design it self then fry it till brownie and remove from the oil.

Bibi Khan Pitha

Ingredients:
Rice powder ½ kg
Jaggery ½ kg
Egg 4
Milk 2 kg
Baking powder ½ t sp
Coconut 1
Salt as taste

Preparation:
Grind Coconut, Bit egg with egg bitter for 10 min. Boil milk in a pot and make it half. Make the milk cool. Then mix all ingredients with milk. Preheat the oven 50 degree cel. Put the mixture in a oven pot and bake it for 20 minute. Remove from the oven and cool it then cut it in triangle shape and serve

Pora Pitha

Ingredients

1 cup split Urad dal
1 cup Rice
1 cup brown sugar/jaggery
1 cup grated fresh coconut
1 teaspoon black pepper crushed
½ teaspoon cardamom powder
1 inch ginger crushed
1 teaspoon salt
1 teaspoon ghee (clarified butter)
1 teaspoon baking powder
½ cup raisins
5 to 6 pitted chopped dates
Handful of nuts (cashews, almonds, and pistachios)

Method

Soak rice and urad dal over night. Grind them to a coarse paste and set aside for 2 to 3 hours. Sieve sugar, baking powder, cardamom powder, pepper, ginger and salt. Add them to above mix.

Add coconut, raisins, date, and nuts and mix well. Grease a baking pan (22cm) with ghee and pour the batter. Preheat the oven at 180’C and bake for 30 to 40 minutes till done.
Remove and let it cool down. Slice and serve

Malpua

Ingredients:
1/2 cup All Purpose Flour/Maida,
1/4 cup Semolina/Sooji/Rawa
1 cup of evaporated Milk(almost)
5 tbsp of Condensed Milk
2 tbsp of Sugar
1 tsp of Fennel seeds/saunf/Mouri
Note: Instead of Condensed Milk & Evaporated Milk you can use Whole Milk but then adjust sugar for sweetness

Preparation:
Throw in some golden raisins in the batter and mix.Let the batter sit for 2-3 hoursHeat OilGive the batter a good mix and pour a little less than 1/4 cup of batter in the hot oil to form a circular disc. When the edges turn golden brown, flip and fry till both sides are golden. forRemove with a slotted spoon. Either dunk in sugar syrup or brush both sides generously with the syrup. Note: If you intend to dunk in sugar syrup till malpuas are soaked with the syrup, lessen the sweetness in the batter. I prefer a quick brush with sugar syrup or a quick dunk in the syrup(this is easier). That makes it not very soft but sweet and lightly crisp.Garnish with slivers of almonds and serve hot. They stay ok for a couple of days when refrigerated but remember to warm before serving. deep frying in a Kadhai. Note: Shallow frying might work but I have never tried

Pinni Pitha

Ingredients:
• 3-4 tbsp Milk
• 250 gms powdered Sugar
• 1 tsp Cardamom powder
• 250 gms Wheat flour
• 250 gms Ghee

Preparation:
• Heat ghee in a pan.
• Add wheat flour and cook it on low flame.
• Keep stirring constantly till light brown.
• Remove from the flame when it smells aromatic.
• Transfer it to a large plate and spread.
• Cool it above room temperature.
• Sprinkle with sugar and cardamom powder.
• Mix the contents well. Drizzle with milk.
• And make tight fist shaped pinnies.

Gokul Pitha

Ingredients:

• 200 gms Coconut (grated)
• 450 gms Khoya
• 2-1/2 cup Sugar/Date Palm Jaggery
• 150 gms Flour
• 5-6 cup Water
• 40 gms Ghee
• 1/8 tsp Sodium Bicarbonate

Preparation:
• First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.

• To prepare filling, fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir continuously to avoid the filling getting stuck at the bottom of the pan. Turn off the flame.

• To make cakes, divide the coconut-khoya mixture into equal portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.

• Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together.

• Heat ghee in a pan and coat coconut-milk cakes in the prepared batter.

• Deep fry until a rich golden brown color. Remove cakes from the pan with slotted spoon.

• Drain excess oil on paper and while still hot, immerse the cakes in the sugar syrup.

Rosh Pakkan

Ingredients:
Rice Powder 2 cup
Thick Milk 1cup
Sugar 1 cup
Cardamons 2 pieces
Ghee 2 tb. Spn
Oil for fry
Chana 1 cup
Water 1 cup
Badam kishmish for decoration


Preparation:
Mix water and sugar and make sheera.Boil rice powder with milk then add ghee and chana and make a smooth dough. Make small pieces of that dough. Make designs of as you wish. Deep fry those pieces and fell into sheera and put that for 1 hour. Then decorate with badam and kishmish and serve.

Pakkan Pitha

Ingredients
1. Rice flour-1 kg.
2. Oil-1 kg.
3. Suger-1 kg.
4. Salt-1 tea spoon.
5. Cassia leaf-2/3 pieces.
6. Cardamom seeds- 25o kg.
7. Water-4 cups.
8. Pulses- ½ kg.


How to make:
(1) Take a pot with 250 gm of fresh water and boil it. Put the rice flour in to the hot water and mix it thoroughly.
(2) Boil the dal gently.
(3) Mix the boiled Pulses and boiled rice flour thoroughly.
(4) Now take a past from this Mixer and put it in a large plain wood sheet.
(5) Shape dough into ½ inch balls and place 6 inches a part on the plain wood sheet.
(6) Divide it in small pieces by using a sharp knife.
(7) Design the cakes corner by a sharp knife.
(8) Fry the cake by using hot oil.
(9) Now take a pot with 10 cup of fresh water, put the sugar, cassia leaf and cardamom seeds.
(10) Mix it gently and boil it.
(11) Now put the fried cake in to new mixer and take them from the mixer after 1 or 2 minute.

Kakra Pitha

Ingredients
2 cups (200 g) 7 oz Semolina (suji)
1 cup (250 g) 8 fl oz Water
1/4 cup (35 g) 1 1/4 oz Sugar
1/2 tsp Salt
1 Bay leaf (tej patta)
Vegetable oil for deep-frying

Preparation
1. Heat the water in a pan; add sugar, salt, and bay leaf. Boil till the sugar dissolves.

2. Add semolina gradually and keep stirring. After a couple of minutes as the semolina dries up, remove from heat and keep aside to cool.

3. Now grease your palm with oil and knead the semolina until soft and lump free. Divide the mixture into small balls of 2 cm size. Roll each out into small discs with a rolling pin.

4. Heat the oil in a wok (kadhai); deep-fry the discs till golden. Remove and drain the excess oil on absorbent kitchen towels.

Tekeli Pitha

Ingredients:
1 cup rice flour
½ tsp salt
¾ cup warm water
1 egg
1 green chili
1 small onion


Prearation
Mix salt with the rice flour.Sprinkle little water at a time and mix with finger tips, till the rice flour starts looking like fine crumbs.Sieve mixture through a strainer .Leave sieved rice powder covered for 10 minutes.Chop onion and chilies. Add to the rice powdeBring water to boil in a kettle or pitcher.Place a thin muslin cloth at the mouth of the pitcher.Make a dip in middle of the cloth and fill it with prepared rice powder.Cover thericepowderwithmuslin and place a lid on top.Steam for 7-8 minutesRemove cover and break an egg into the rice cake.r. Replace the cover and continue to steam till doneGently remove from heat and unwrap the rice cake onto a plate.Remove the top portion andturn it over.Serve hot with pure ghee or butter. Enjoy!

Manda Pitha

Ingredients:
2 cups of crushed rice (chaula chuna)
3 cups of milk (khira)
1 cup of finely grated coconut (nadia kora)
¾ cup sugar (chini)
5-6 small cardamom (aleicha)
1 teaspoon black pepper powder (gol maricha)
salt to taste (luna).





Method:
For Stuffing:
1. Mix finely grated coconut and sugar in a heated frying pan.
2. Add cardamom and black pepper powder and mix thoroughly.


For Pitha:
1. Heat milk. Add salt to the milk.
2. Prepare dough by adding crushed rice to the boiling milk.
3. Stir it continuosly and boil further until you get a thick dough.
4. Keep the dough in room temperature and knead it by adding one spoon oil to make it more soft.
5. Form 8 to 10 balls by rolling them with the help of your palms.
6. Flatten each ball and place the stuffing in it.
7. Now close the stuffing by carefully rolling it and giving it a round dumpling shape.
8. Similarly prepare all the balls or dumplings.

Hutuli Pitha

Ingredients
Desi ghee 3tbsp
Water1lt.
Kaju&Kishmis 50gm.
Salt to taste.


Method
First,take 3tbsp ghee in a kadai and set it to heat.Fry the suji on medim flame till it turns light brown in colour.Remove it from the fire. Second,keep a patila with 1lt of water in it.Add 250gm of sugar and 1tbsp of salt.Boil the mixture and slowly pour the suji mixing it till a thick dough is formed.Keep it to cool. Third,grate the cocounut.Keep a kadai on the flame {medium}and put the grated cocount,remaining sugar,cardamom powder and fry till the water evaporates and it should light brown in colour.Need the dough and taking some oil in hand make round balls and stuff some cocounut mixture and cover it.Fry it on medium flame.After it is brown in colour,remove it on to a tissue paper.Now its ready to serve with kheer.

Kolar Pitha

Ingredients:
• Ripe Banana 6 nos 630 cal
• Rice flour 1 cup 460 cal
• Jaggery 1 cup 320 cal
• Oil 250 grams 2950 cal
Preparation:
Take six pieces of ripe mashed bananas and mix it with jaggery.
Fold rice flour slowly into the mixture of banana jaggery.
Next heat the oil and then spoon the batter in the hot oil keeping it on a medium heat.
When the pithas have turn golden brown drain them on brown paper.
This sweet dish is ready to serve.

Arisa Pitha

Ingredients:
Good quality rice - 1 cup
Jaggery - 1/2 kg
Powdered cinnamon - 4
Salt - 1/2 tsp
Vegetable oil or ghee - 200 gms
Semolina - as required
Coconut
Sugar

Method:
1. Add cinnamon powder, sugar, salt and 1 tbsp ghee in 2 litres of boiling water in a wide mouth pan.
2. Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
3. Cook till the water gets absorbed completely and a consistency is obtained for making chapatis. Remove from flame and allow it to cool down.
4. Now knead it properly to make the dough smooth.
5. Fry coconut and sugar in a hot pan till the coconut turns golden brown.
6. Make small balls of semolina dough, roll it and stuff it with the fried coconut.
7. Deep fry till golden brown.
8. Serve hot.

Shujir Pitha

Ingredients
• Suji (rawa ) -150 gm
• Nadia kora(Shredded coconut)- half a coconut
• Chini(Sugar) -75gm
• Aleicha( cardamom)- 4 pcs
• Refined Tela (Refined Oil)- As per requirement to fry
• Salt – as per taste


Preparation
• To start with, first make a powder of cardamom.
• In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside.
• Take water (double the amount of rawa) in a deep pan. Add, sugar and salt as per the taste. Boil it.
• When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.
• Wait till the dough cools down to room temperature, kneed the dough with oil to make it softer.
• Make small balls from the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball.
• Make the above balls into flat shape like puri’s, in between your palms.
• Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.
• Shujir pitha is ready and serve it cool.

Chandrakanti Pitha

Ingredients
• Raw Moong dal- 250 gms
• Sugar- 300gm
• Rice – 65 gms( 1/4th of moong dal)
• Cows ghee-1 tablespoon
• Salt –as per taste
• Oil- as required

Preparation
• Soak the moong dal and rice in water for 1 hour.
• Wash the dal and rice cleanly and grind it with little water.
• Boil water in a deep dish equivalent to moong dal paste, with sugar.
• When it’s boiled, add moong dal paste and salt as per taste. Stir it properly.
• Reduce the heat and stir it till it becomes thick.
• One way to check that the paste is done: check it with wet fingers and if it does not stick, then remove it from heat.
• Grease a wide plate with ghee and pour the pre boiled mix on it. Keep the plate unaltered for 15 minutes, so that the mixture is cool and ready to cut.
• Cut into shapes you desire.
• Heat oil in a frying pan, and fry the cut shapes in a low flame till they are golden brown.

Chakli Pitha

Ingredients:
Raw rice- 4 cups
White gram- 1/2 cup
White sesame seeds- 25 gm
Cumin seeds- 25 gm
Asafoetida powder- 2 tbsp
Butter- 100 gm
Salt to taste
Oil for frying

Preparation:
Wash and clean the rice. Allow it to dry. When it dries completely, grind to a powder. Fry the gram and powder it. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt together. Take a little of this mixture and add water to make a dough-like consistency. Heat oil in a pan. Drop a pinch of dough into it. If the drop springs to the top with bubbles all around it, then the oil is just ready to fry the Murukku.
Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a newspaper to remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.
Variation : Murukku has many variations. One is made with maida (250 gms refined flour), sesame seeds (1tbs). Steam the flour mixed with salt in a pressure cooker without water and the weight, for 20minutes. After it cools, add the required quantity of water to make a smooth dough. Squeeze the dough through the murukku mould and deep fry in oil till crisp.

Til Pitha

Ingredients:

• 2 cups Glutinous Rice
• 100 gm Jaggery
• 80 gm Black Sesame Seeds
• 4 cups Water

How to make Til Pitha:
• Soak the rice overnight in water.
• Drain excess water and grind it carefully.
• Roast sesame seeds and pound them to remove their outer shell.
• Cut Jaggery into small chips and combine the sesame seeds with it.
• Heat the griddle and spread the rice batter over it to the size of Puri with the help of a ladle.
• While it is being roasted, put the stuffing of jaggery and sesame mixture in its middle.
• As and when the rice batter gets firm, fold its sides to cover the stuffing.
• Turn it over and heat lightly before taking it off from the fire. Ensure that jaggery doesn't melt and flow out.
• Til Pitha is ready to eat.

Chitai Pitha

Ingredients
1/2 tsp baking powder
6 number cardamom
1 number coconut
8 tsp ghee
1 cup milk
500 grams rice
to taste Salt
1 cup sugar

Preparation
Soak the rice in water for about 2 to 3 hours. Grate the coconut. Grind the cardamom. Wash the rice properly and then add milk and coconut to it. Grind the mixture of rice , milk and grated coconut to form a batter. Add sugar, baking powder, cardamom powder and salt to it and thoroughly whip the same. Then keep the batter aside for 2 hours. Pre-heat the frying pan with ½ tea-spoon ghee. After the pan is heated put 2 table-spoon of batter and spread to give it the shape of a pancake. Cover the lead. Put the pan on low flame for about 2 minutes. Thereafter open the lid and take out delicious Chitau Pitha. This way you may prepare the pithas one after another, and serve hot immediately after preparing the same.

Tiler Pitha

Ingredients
2 cups rice flour
1/2 cup milk
1/2 cup sugar
2 tablespoon til
1 cup grated coconut
2 tablespoon oil

Method
Make a thin batter of rice flour with milk. Roast til on tawa. Mix sugar, til and grated coconut. Make thin pancakes of batter and fill with coconut mixture. Make rolls. Heat a non-stick frying pan / tawa , put these stuffed rolls on tawa and cook lightly brown.

Nokshi Pitha

Ingredients:
Rice powder 2 Cup
Sugar 1 Cup
Oil for deep fry
Salt As taste

Preparation:
Boil rice powder give salt as taste make small dough then mke noksha with the tooth pick. Then put all pitha under air of fan for 1 hour. Then take a pot an take sugar and same amount of water for make syrup. Then deep fry all pitha. And fell into sugar syrup and again fry all pitha.serve them at hot condition.

Dudh Puli

Ingredients:

• Sweetened coconut flakes
• Roasted sesame seeds
• Sweetened Condensed milk
• Molasses or brown sugar
• Fried whole rice (optional)
• For the batter -
• Rice flour
• Boiling water
• Salt

Preparation:
Heat the coconut milk and sesame seeds in medium heat. Stir to prevent sticking or burning. Soon add molasses and cook until it melts Add a little bit condensed milk to make the filling sticky. Remove from the heat. Batter Boil water. In a big bowl, pour rice flour and salt. Pour the hot water slowly at time into the flour bowl and mix. Knead the flour by adding water until it is doughy. While the dough is warm, take little portions of the dough and roll it out with a rolling pin. The bread should be ~ ½ cm thick. Use a small bowl to cut the bread in a nice round shape. Place the filling at one edge of the round bread, fold it once, press the edges together to close. Set aside. Make all the pithas this way. Steam a bunch of these until lightly off-white colored (~ 20 mins). Cool and serve.

Pua/ Teler Pitha

Ingredients:
• Rice powder 2 cup
• Sugar 1 cup
• Egg 1 piece
• Water
• Salt
• Oil (to fry)

Preparation:
• Mix rice powder, sugar, egg, salt altogether with water (approximately 1 cup) to make curd.
• Bitter the curd very well.
• Put the pan on the burner and pour sufficient oil.
• When the oil is hot enough, take a big spoon of the curd and fell in the hot oil.
• When it becomes bit light cream color take out from the oil and serve it in hot condition

Patishapta

Ingredients:
Milk 2 liter
Sugar 900 gm
Rice powder 6 cup
Flour ¼ cup

Preparation:
Bowl milk and make it half. Put ¼ cup a side. Then give 1 tbl. Spn of sugar again and again and bowl milk. Then then the milk we were keep a side mix 1 tea spn of rice powder with that and well mix. Wait for 3or 4 min and then remove from stove. Then mix flour, rice powder and sugar and made a thik paste. Take a frypan give a little hit in stove take little oil like shallow fry then take a middle round spoon and take the paste and sprade whole pan then put some fillings what we make first and then fold the pitha and remove from the pan make others as it is.

Vapa Pitha

Ingredients:
Rice Powder 4cup
Date Syrup 300 gm
Salt 2 t. spn
Coconut 1 cup

Preparation:
Take a bowl then take 4 cup of Rice powder. Mix a little bit of water so the powder become little wet but don’t mix much water. Mix the coconut ½ with the mixture of rice powder. Boil some water in a pot and cover it with a holed cap. Take 2 small bowl. Then give a layer of rice powder then a layer of coconut and date syrup then a layer of rice powder. Cover the bowl with a wet cloth. Put it over the pot where water is boied. Wait for 4-5 min. then down the pitha and put it into a pot. And serve hot hot pitha with coconut.

Bangladeshi pitha

Pitha is a part of Bangladeshi culture. Everybody likes pitha. It has a delicious taste. There are many kinds of pitha in Bangladesh