Narkeli Jam Pitha is a Bengali fried Pitha (dessert) prepared with Coconut, Rice flour, whole wheat flour, and sugar.
- 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
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2019/01/Narkeli-Jam-Pitha-making.jpg"][/url]
- 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 1/3 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 1/3 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.
I have used Gobindobhog rice to make the rice flour. Maa uses Badshabhog Rice. You can use any flavored rice to make the rice flour or can use the store-bought one.
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!
- Prep Time: 8 hours
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Bengali
- Serving Size: 120g
- Calories: 513
- Sugar: 25.1g
- Sodium: 5mg
- Fat: 28.3g
- Saturated Fat: 10.4g
- Carbohydrates: 62.4g
- Fiber: 3.3g
- Protein: 4g
- Cholesterol: 3mg