• Skip to primary navigation
  • Skip to main content
Debjanir Rannaghar
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Twitter
    • YouTube
menu icon
go to homepage
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Debjanir Rannaghar
    • Recipe Index
    • Recipe Videos
    • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Festive Recipes » Makar Sankranti Recipes

    Gokul Pithe (Bengali Madan Gokul Pitha)

    January 16, 2020 By Debjani Leave a Comment

    Jump to Recipe·Print Recipe

    "This year you have not made pithe once and Sankranti here! I guess we have to purchase and eat pithe puli this year. Not even Patishapta!" This was Mehebub while returning home last night after office. We went to my parent's place to pick Pasta. Before you ask he is all ready to help me with whatever he can. So, the only excuse I had was "ummm how about something easy this year to start with? We don't need to stick to Sankranti for eating Pithe right? Let's start with Gokul Pithe ."

    %Bengali Gokul Pithe Recipe Debjanir Rannaghar
    Jump to:
    • Gokul Pitha aka Madhab Gokul Pithe, some important notes!
    • Tips
    • 2021's First Pithe at home!
    • Here's how I make Gokul Pithe at Debjanir Rannaghar!
    • Recipe Card
    • Bengali Pitha, Puli, and Payesh Recipes from Debjanir Rannaghar!
    • Let's connect!
    • Here's the Gokul Pitha Recipe Pin for your Pinterest Board!

    When the decision was made, we went and pick mawa/ khowa kheer from Bowbazar. We picked a coconut as well. I already have Patali Gur, Maida,  Suji, and also rice flour at home and apart from these what I need is oil to make the famous Bengali delicacy Gokul Pitha aka Madhab Gokul Pithe.

    %Gokul Pithe Recipe

    Gokul Pitha aka Madhab Gokul Pithe, some important notes!

    Dida used to make Gokul Pithe all through the winter. Now I realize it was easy to make if compared to other pithe pulis. In addition, Dida never used Rice flour while making it, to ignore the possibility of being "Ento/ sogri". I can't really translate "Ento"; however, in several Bengali households, anything cooked with rice is considered Ento. People do not have those when they are fasting or having restrictions mainly widowed women. The restrictions are not much frequent now, however, Dida followed them all through her widowhood.

    %Gokul Pithe Makar Sankranti Recipe

    I do follow Dida's recipe while making Gokul Pithe and, I do not add rice flour to the batter. You can skip the rice flour if needed. Following Dida's instruction, I do not use other flavoring agents such as cardamom while making the pitha as Gur is having its own flavor.

    Tips

    Here I must mention while checking the famous cookbook "Mistanno Pak" I found no mention of rice flour there as well.

    %Gokul Pitha Recipe

    2021's First Pithe at home!

    %Gokul Pithe Pous Sankranti Recipe Debjanir Rannaghar

    With all the ingredients available, I made the Gokul Pithe. Mehebub took the responsibility of scrapping the coconut. Pasta cleaned the table when Mehebub was done.

    Here's how I make Gokul Pithe at Debjanir Rannaghar!

    Print

    Recipe Card

    Gokul Pithe

    %Bengali Gokul Pithe Recipe Debjanir Rannaghar
    Print Recipe
    Pin Recipe

    Gokul Pithe is a Bengali fried dessert soaked in sugar or jaggery syrup cooked with coconut feeling

    • Author: Debjani Chatterjee Alam
    • Prep Time: 30 mins
    • Cook Time: 20 mins
    • Total Time: 50 mins
    • Yield: 15 Pitha 1x
    • Category: Dessert
    • Method: cooking
    • Cuisine: Bengali

    Ingredients

    Units Scale

    To make the Pithe Stuffing:

    • 1 cup Scrapped Coconut
    • 1 cup Khowa/ Mawa/ Solidified Milk
    • 1 cup (100g) Patali Gur/ Date Palm Jaggery (Solid)

    To make the Pithe Batter:

    • 150g Maida/ All-purpose flour
    • 2 Tbsp. Suji/ Semolina
    • 1 Tbsp. Rice Flour
    • 2 cups (250 ml) Full-Cream Milk; to be used based on the need
    • ⅛ tsp. Salt

    To make the Syrup:

    • 200g (2cup) Patali Gur/ Date Palm Jaggery (Solid)
    • 3 cup Water

    For Frying:

    • 300ml vegetable Oil
    • 1 tbsp. Ghee

    Instructions

    Pithe Stuffing:

    1. Grate the Gur/ Jaggery or cut it into small chunks.
    2. Also, grate the Gur/ Jaggery or cut it into small chunks.
    3. Heat a non-stick pan and take scrapped coconut.
    4. Cook on low flame till the coconut starts emitting a nutty aroma.
    5. Add grated Khowa/ Mawa.
    6. Cook on low flame till the Khowa mixes with the coconut completely and also starts releasing moisture.
    7. Keep the flame low and cook until the mixture thickens.
    8. Now add Gur/ Jaggery and cook till the mixture is sticky.
    9. Switch the flame off.
    10. Make small balls out of the stuffing once you feel the stuffing can be handled safely with empty hands.
    11. Flatten each ball on your palm.

    Batter:

    1. Heat the milk so that it is warm while making the batter.
    2. Soak the semolina in the milk for 15 minutes.
    3. Now add salt to the mixture followed by the Maida and also rice flour.
    4. Mix using a spatula or spoon.
    5. The mixture should have 2-string consistency so that can be used in coating the stuffing.

    Making the Syrup:

    1. Start boiling the Jaggery along with 3 cups of water on medium flame.
    2. Once started boiling the mixture will release impurities.
    3. Remove the impurities with the help of a ladle.
    4. The syrup should be runny like the syrup needed for Rosogolla.
    5. Switch the flame off and strain the syrup through a strainer to discard the impurities.

    Frying the Pitha:

    1. Heat sufficient refined oil in a pan along with 1 Tbsp. Ghee.
    2. Coat the flattened balls with the batter and fry on medium flame until the balls are properly fried and crisp.
    3. Fry 2-3 Pitha at one go that too depending on the size of the pan.

    Soaking the Pitha in Syrup:

    1. Soak fried Pitha in warm syrup for 2-3 minutes and then strain from the syrup and keep in a bowl.

    Serving the Gokul Pitha:

    1. You can serve the Pitha hot or at room temperature.
    2. While serving top the pitha with 1-2 Tbsp. of syrup.

    Notes

    • Instead of Gur you can use Sugar or can substitute half of the gur with sugar.
    • You can replace 1 Tbsp. Semolina with an equal amount of Rice Flour.
    • You can completely skip Ghee or can increase the amount of ghee for the richer version.

    Nutrition

    • Serving Size: 100g
    • Calories: 339
    • Sugar: 22.8g
    • Sodium: 49mg
    • Fat: 23.5g
    • Saturated Fat: 10.9g
    • Carbohydrates: 31.3g
    • Fiber: 2.6g
    • Protein: 3.4g
    • Cholesterol: 8mg

    Keywords: Gokul pithe recipe, pithe puli, debjanir rannaghar

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made! Also, you can use my hashtag #debjanirrannaghar over there!

    Recipe Card powered byTasty Recipes

    Bengali Pitha, Puli, and Payesh Recipes from Debjanir Rannaghar!

    • Gurer Patishapta  (also known as Patishapta Pitha)
    • Dudh Puli (Also known as Dudh Bhapa)
    • Rosh Bora (Also known as Rashbara Pithe)
    • Saru Chakli (Also known as Saru Chakuli Pitha)
    • Narkeli Jam Pitha (Also known as Jam Puli)
    • Khejur Gurer Payesh (Also known as Patali Gurer Payesh)
    • Chosir Payesh (Also known as Choshi Pitha)
    • Taler Bibikhana Pitha (Also known as Bibikhana Pitha)
    • Komlalebur Payesh (also known as Kheer Komola)

    Let's connect!

    Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

    Here's the Gokul Pitha Recipe Pin for your Pinterest Board!

    %Gokul Pithe Pinterest
    Previous
    Next

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

    More Makar Sankranti Recipes

    • %Bhaja Pithe Recipe Debjanir Rannaghar
      Bhaja Pithe
    • %gondhoraj lebu coconut pudding recipe debjanir rannaghar
      Coconut Pudding with Gondhoraj Lebu Compote
    • %narkel doodh pulao recipe debjanir rannaghar
      Narkel Doodh Pulao
    • %narkel chapa recipe debjanir rannaghar
      Narkel Chapa | Narkel Tokti | Bengali Coconut Sondesh

    Sharing is caring!

    • Facebook
    • Twitter
    • LinkedIn
    • Email
    • Print

    About Debjani

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Follow us

      Contact

      • Contact

      Copyright © Debjanir Rannaghar 2022