Gokul Pitha aka Madhab Gokul Pithe, some important notes!
2020's first Pithe at Debjanir Rannaghar, Gokul Pithe!
Here's how I make Gokul Pithe at Debjanir Rannaghar!Print
Gokul Pithe is a Bengali fried dessert soaked in sugar or jaggery syrup cooked with coconut feeling
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:
- 1 cup Maida/ All-purpose flour
- 2 tbsp. Suji/ Semolina
- 2 cup (250 ml) Full-Cream Milk; to be used based on need
- 1/8 tsp. Salt
To make the Syrup:
- 200g (2cup) Patali Gur/ Date Palm Jaggery (Solid)
- 3 cup Water
- 300ml vegetable Oil
- 1 tbsp. Ghee
- Grate the Gur/ Jaggery or cut into small chunks.
- Also, grate the Gur/ Jaggery or cut into small chunks.
- Heat a non-stick pan and take scrapped coconut.
- Cook on low flame till the coconut starts emitting nutty aroma.
- Add grated Khowa/ Mawa.
- Cook on low flame till the Khowa mixes with the coconut completely and also starts releasing moisture.
- Keep the flame low and cook until the mixture thickens.
- Now add Gur/ Jaggery and cook till the mixture is sticky.
- Switch the flame off.
- Make small balls out of the stuffing once you feel the stuffing can be handled safely in empty hands.
- Flatten each ball on your palm.
- Heat the milk so that it is warm while making the batter.
- Soak the semolina in the milk for 15 minutes.
- Now add salt to the mixture followed by the Maida and also rice flour.
- Mix using a spatula or spoon.
- The mixture should have 2-string consistency so that can be used in coating the stuffing.
Making the Syrup:
- Start boiling the Jaggery along with 3 cups of water on medium flame.
- Once started boiling the mixture will release impurities.
- Remove the impurities with the help of a ladle.
- The syrup should be runny like the syrup needed for Rosogolla.
- Switch the flame off and strain the syrup through a strainer to discard the impurities.
Frying the Pitha:
- Heat sufficient refined oil in a pan along with 1 Tbsp. Ghee.
- Coat the flattened balls with the batter and fry on medium flame until the balls are properly fried and crisp.
- Fry 2-3 Pitha at one go that too depending on the size of the pan.
Soaking the Pitha in Syrup:
- 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:
- You can serve the Pitha hot or at room temperature.
- While serving top the pitha with 1-2 Tbsp. of syrup.
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.
- Category: Dessert
- Method: cooking
- Cuisine: Bengali
- 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
Bengali Pitha, Puli, Payesh Recipes from Debjanir Rannaghar!
Have you tried the Bengali Gokul Pithe 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.