Gokul Pithe
Gokul Pithe is a Bengali fried dessert soaked in sugar or jaggery syrup cooked with coconut feeling
Servings: 15 Pitha
Calories: 339kcal
Cost: Rs 200
Ingredients
To make the Pithe Stuffing:
- 1 cup Coconut Scrapped
- 1 cup Khowa / Mawa / Solidified Milk
- 1 cup 100g Patali Gur / Date Palm Jaggery Solid
To make the Pithe Batter:
- 150 g Maida / All-purpose flour
- 2 tablespoon Suji / Semolina
- 1 tablespoon Rice Flour
- 2 cups Full-Cream Milk 250 ml ; to be used based on the need
- ⅛ teaspoon Salt
To make the Syrup:
- 200 g Patali Gur/ Date Palm Jaggery (Solid) 2 cup
- 3 cup Water
For Frying:
- 300 ml vegetable Oil
- 1 tablespoon Ghee
Instructions
Pithe Stuffing:
- Grate the Gur/ Jaggery or cut it into small chunks.
- Also, grate the Gur/ Jaggery or cut it into small chunks.
- Heat a non-stick pan and take scrapped coconut.
- Cook on a low flame till the coconut starts emitting a nutty aroma.
- Add grated Khowa/ Mawa.
- Cook on a 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.
- Form small balls out of the stuffing once you feel it can be handled safely with your bare hands.
- Flatten each ball on your palm.
Batter:
- Heat the milk to a warm temperature 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 a 2-string consistency so that it can be used in coating the stuffing.
Making the Syrup:
- Start boiling the Jaggery along with 3 cups of water on medium flame.
- Once the mixture starts boiling, it 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 tablespoon of ghee.
- Coat the flattened balls with the batter and fry them on a medium flame until they are properly fried and crisp.
- Fry 2-3 Pitha at one go, depending on the size of the pan.
Soaking the Pitha in Syrup:
- Soak the fried Pitha in warm syrup for 2-3 minutes, then strain it from the syrup and keep it in a bowl.
Serving the Gokul Pitha:
- You can serve the Pitha hot or at room temperature.
- While serving, drizzle 1-2 tablespoon of syrup on the top of the gokul pitha.
Notes
- Instead of Gur, you can use Sugar or 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: 100g | Calories: 339kcal | Carbohydrates: 31.3g | Protein: 3.4g | Fat: 23.5g | Saturated Fat: 10.9g | Cholesterol: 8mg | Sodium: 49mg | Fiber: 2.6g | Sugar: 22.8g
