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!
- Serves: 15 Pitha
- Serving size: 100g
- Calories: 339
- Fat: 23.5g
- Saturated fat: 10.9g
- Carbohydrates: 31.3g
- Sugar: 22.8g
- Sodium: 49mg
- Fiber: 2.6g
- Protein: 3.4g
- Cholesterol: 8mg
- Scrapped Coconut: 1 Cup
- Khowa/ Mawa/ Solidified Milk: 1 Cup
- Patali Gur/ Date Palm Jaggery (Solid): 1 Cup (100g)
- Maida/ All-purpose flour: 1 Cup
- Suji/ Semolina: 2 Tbsp.
- Full-Cream Milk: 2 Cup (250 ml); to be used based on need
- Salt: ⅛ Tsp.
- Patali Gur/ Date Palm Jaggery (Solid): 200g (2 Cups)
- Water: 3 Cup
- Oil: 300ml
- Ghee: 1 Tbsp.
- 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.
- 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.
- 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.
- Soak fried Pitha in warm syrup for 2-3 minutes and then strain from the syrup and keep in a bowl.
- You can serve the Pitha hot or at room temperature.
- While serving top the pitha with 1-2 Tbsp. of syrup.
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.
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.
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