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!
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