The recipe I am going to share today is a family favorite I learned from my MIL. Easy to make Pitha, Narkeli Jam Pitha is my Makar Sankranti special post here at Debjanir Rannaghar. Pasta decided to pose with the Pitha and it was a complete mess while shooting my moody little thing. She was full of tantrums; had several Pitha while posing and asked for a bribe! I ended on clicking a few out of focus pictures as well. However, I decided to use the pictures as it is!
Here’s how I was introduced to Narkeli Jam Pitha!
“Do take some Narkeli Jam Pitha with you!” Maa told me when I was packing the bag. We were about to return from Dubrajpur (Mehebub’s ancestral place) to Kolkata!
I was more than happy to see the boyam full of Narkeli Jam Pitha Maa packed for us. My mother-in-law makes the kinds of Pitha which I am not even aware of. While growing up we have had mostly Bhapa Pithe, Patishapta, Roshbora, Choshir Payesh, Moong Puli, Puli Pithe, Ranga Aloor Puli etc. However, after marriage, I have seen more than 40 varieties apart from the common ones at Mehebub’s place. Both Maa and Nani (Mehebub’s grandmother from his mother’s side) are too good with their skills of making Pitha. Maa learned those from Nani and I have learned a few from both of them.
This was however for the first time I have had Narkeli Jam Pitha. Tiny little-fried nugget like fritters, loaded with Coconut, Narkeli Jam Pitha is nothing but bliss. When asked Maa told me this is one of the easiest Pithe to make and that too without any fuss. Moreover, Narkeli Jam Pitha is something you can store for a month! While talking to Maa I was searching for the details on the internet and found a few recipes as well.
When I shared what I found with Maa, she smiled and shared her version. I found the difference; the tricks of making the pitha special! Though the ingredients are same, however, the process is not! Maa along with the recipe of the Narkeli Jam Pitha shared the recipe of a few more Pitha as well with me which I will be posting soon. All the recipes are unique and easy to make.
This is one thing I always have noticed in Mehebub’s family. In the last, almost nine year’s of my marriage I have not seen Maa making complicated dishes. She cooks well and she knows a lot about the dishes, however, she is not a person who is very fond of rich dishes. Both Maa and Abba believe in a simple lifestyle. They are now after Abba’s retirement are living in the ancestral house in Dubrajpur peacefully. This time I have seen the Farmhouse in its full view. Abba was sharing now our little farmhouse is full of the fresh veggies. Maa, in fact, packed quite a few for us.
They have stayed out of the city almost all through Abba’s service life. He retired from Indian Railways a few years back. Both Mehebub and my Sister-in-law were in the hostel during their student life. Now that Abba has retired, they decided to use the ancestral house as their base.
Coming back to the Narkeli Jam Pitha; I aksed maa why this name and I found her reply quite interesting. Narkeli Jam Pitha is a lookalike of Kalo Jaam ( Jamun/ jambul/ Jambnang) and that is why the name! Maa also told me, this particular type of Pitha is more popular in Bangladesh than in India.
Here’s how I make Narkeli Jam Pitha at Debjanir Rannaghar!
- Serves: 10 People
- Serving size: 120g
- Calories: 513
- Fat: 28.3g
- Saturated fat: 10.4g
- Carbohydrates: 62.4g
- Sugar: 25.1g
- Sodium: 5mg
- Fiber: 3.3g
- Protein: 4g
- Cholesterol: 3mg
- Grated Coconut: 3 Cup
- Rice Flour: 2 Cup
- Whole Wheat Flour: 1 Cup
- Powdered Sugar/ Powdered Jaggery: 2 Cup
- Ghee: 1 Tbsp.
- Oil: for deep
- Make a paste of the grated coconut using the blender.
- Now take the coconut paste in a pan over low flame.
- Add 2 Cups of water and bring it to boil.
- Now add ⅓ of the rice flour and mix vigorously.
- Add rest of the rice flour in small parts and incorporate properly.
- Keep the flame on the lower side and add the powdered sugar and also ⅓ of the whole wheat flour as well and mix.
- Once the mixture turns sticky switch the flame off.
- Once the mixture cooled down completely knead it by adding little whole wheat flour.
- Do not add entire whole wheat flour instead add as much as required to make a soft dough.
- Cover the dough with a piece of cloth or cling film and store it in the refrigerator for a few hours before frying.
- Take it out from the fridge one hour before frying.
- Once in room temperature, knead it again and cut into small 1" ball size pieces.
- Give each ball the shape of Kalo Jam/ Jamun/ Jambul/ Jambnang.
- Meanwhile, heat the oil with Ghee in a deep bottom pan and once properly heated reduce the flame to medium-high.
- Now start frying the balls.
- You can fry 10-12 balls in one go considering the size of the pan and the amount of oil you are using.
- Fry the balls from both sides until those turn light brown in color.
- Strain from the oil and keep those cool.
- Following the same process fry rest of the Narkeli Jam Pithas.
- Serve it in room temperature as it is or with a topping of Nolen Gur.
Instead of Whole wheat flour, all-purpose flour can also be used.
Instead of deep-frying the pitha you can use an air fryer to fry those.
You can store the Pitha in an airtight container for a month or so!
Bengali Pithe/ Puli/ Payesh Recipes from Debjanir Rannaghar:
- Chaler Payesh (also known as Bengali Rice Kheer)
- Choshir Payesh (also known as Chosi Payesh)
- Khejur Gurer Payesh (Also known as Bengali Rice Kheer with Date Palm Jaggery)
- Gujiya (Also known as Bengali ring-shaped sondesh)
- Nolen Gurer Sandesh (also known as Date Palm Fudge with cottage cheese)
- Gurer Narkel Naru (Also known as Bengali Narkel Naru/ Nariyal ki Laddu)
- Patishapta (Also known as Bengali Patishapta Pitha)
- Taler Bibikhana Pitha (Also known as Taler Pithe or Sugar Palm Cake)
Have you tried the Narkeli Jam Pitha recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.