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%bhaja pitha Recipe Debjanir Rannaghar

Bhaja Pithe

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Bhaja Pithe is a Bengali Pitha made with a filling of coconut and date palm jaggery. The stuffing is encased in a shell made of yellow split lentils and rice flour. It is then deep-fried and served during the winter months. The shell of the sweet is light and crispy, while the filling is sweet and sticky, making it a perfect winter treat.


Units Scale

For the Stuffing

  • 2 Coconut
  • 350g Date Palm Jaggery/ Patali Gur

To make the Outer crust

  • 600g Moong Daal (dhuli)/ Shona Moong Daal
  • 500g Rice Flour
  • 1 Sweet Potato/ Rangaloo
  • 1/3 Tsp. Turmeric Powder
  • 1 Tsp. Sugar
  • 1/2 Tsp. Salt

 To Fry Bhaja Pithe

  • 350ml Vegetable Oil



  1. Take two coconuts and after breaking those scrap the coconuts. 
  2. Please note with  2 coconuts and 350g patali gur you will make coconut stuffing in bulk to make around 60 Pithas. To make less, use one coconut and 175g of Gur instead.
  3. Take the scrapped coconut to a pan and cook for 2 minutes on low flame.
  4. Now add 350g Patali Gur aka Date Palm Jaggery.
  5. Mix the Gur with Coconut using a spatula (called Khunti in Bengali!).
  6. Keep mixing and cook for 7-8 minutes on low flame to make a sticky stuffing.
  7. This stuffing is known as "Chhai" in Bengali.
  8. Switch the flame off.
  9. Wait till the mixture comes to room temperature to use it further.
  10. You can make the stuffing beforehand and make pitha as and when needed.

Outer Shell of Bhaja Pitha

  1. Remove the skin of the Sweet Potato and cut it into small pieces.
  2. Now heat a pan and dry-roast the Moong daal on low flame.
  3. Do not over-roast the daal. 2 minutes would be sufficient.
  4. The moong deal must have a nice golden color after roasting Switch the flame off.
  5. Stir to avoid browning.
  6. Now add water and wash the daal at least 3 times and discard the water.
  7. Transfer washed daal to a pressure cooker.
  8. Now add 1/2 Tsp. Salt, 1 Tsp. Sugar, and also 1/3 Tsp. Turmeric Powder.
  9. Now add Sweet potato chunks.
  10. Add water to cover the daal. Do not add extra water. Please check the video recipe to understand the water level.
  11. Put the Lid on along with the vent weight.
  12. Cook on low flame till the pressure cooker releases pressure 3 times (3 whistles).
  13. Switch the flame off and open the lid when the pressure drops completely.
  14. Check the dal. It should be properly cooked with no extra moisture in the cooker by this time.
  15. Now start adding Rice Flour when the daal is hot.
  16. Start with 1 Cup and mix Add another cup of rice flour in between.
  17. Mash sweet potatoes properly.
  18. Transfer half of the dough to a flat surface.
  19. Keep adding rice flour and keep kneading.
  20. For the entire daal and sweet potato, you need around 500g of rice flour.
  21. The dough should be soft, and pliable yet smooth.
  22. Keep it covered with a wet cloth for 10 minutes before making the balls.
  23. Make small balls (2-inch diameter).
  24. You can see in the video how smooth these balls are.
  25. Around 50 balls will be made with the ingredients we have used.

Making Pitha

  1. Now take a ball, and flatten it slightly to give it the shape of a bowl.
  2. Fill it with 1 Tbsp. Stuffing.
  3. Seal it and give it the shape of a closed boat.
  4. You can see in the video that it is very easy to seal the pithe.
  5. Following this process shape the remaining moong pooli.

Frying Bhaja Pooli

  1. Now heat around 350ml of Vegetable Oil.
  2.  Check the oil by frying a tiny portion of the dough.
  3. Depending on the diameter of the kadhai start frying 4-6 moong dealer bhaja pithe at one go.
  4. Keep the flame medium.
  5. Fry pithe till they turn golden in color.
  6. Flip in between.
  7. It will take around a minute to fry one batch.
  8. Strain moong pithe and fry the next batch.
  9. Serve Bhaja Pithe hot or at the room temperature.
  10. I prefer Bashi Pithe more! This means I prefer to keep the pithe at least for one day after frying and then serve it. This time helps the pithe to season.


  • In the Bhaja Pithe recipe video, we have shown the traditional process of scrapping coconut. You can for sure use packaged coconut.
  • Sweet Potato works as a binding agent and gives a subtle sweet flavor to the outer coating of bhaja pooli.
  • Instead of a Pressure cooker, you can use another utensil to boil the daal. Using a pressure cooker is an effective and efficient way to do it and can save time. However, if you don't have a pressure cooker you can use a heavy-bottomed utensil to boil the daal. This will take longer, but it will work.
  • In my family, we do not soak bhaja pithe in sugar syrup any further. Moongmasali (soaked Bhaja Pithe) is prepared separately at ours.
  • Prep Time: 30
  • Cook Time: 30
  • Category: Dessert
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 75g
  • Calories: 183
  • Sugar: 8.2g
  • Sodium: 372mg
  • Fat: 7.8g
  • Saturated Fat: 5.2g
  • Carbohydrates: 24.8g
  • Fiber: 3.2g
  • Protein: 4.2g
  • Cholesterol: 0mg
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