Narkeli Jam Pitha / Bengali Jamun shaped Coconut and Flour Fritters

Narkeli Jam Pitha is a Bengali fried Pitha (dessert) prepared with Coconut, Rice flour, whole wheat flour, and sugar.

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Course: Dessert

Cuisine: Bengali

Keyword: chicken curry recipe debjanir rannaghar, makar sankranti recipe, Narkeli jam pitha recipe, pithe puli recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: People

Calories: 513kcal

Cost: Rs 100

Get Recipe Ingredients

Make a paste of the grated coconut using the blender.
Now take the coconut paste in a pan over low flame.
Add 2 Cups of water and bring it to boil.
Now add ⅓ of the rice flour and mix vigorously.
Add rest of the rice flour in small parts and incorporate properly.
Keep the flame on the lower side and add the powdered sugar and also ⅓ of the whole wheat flour as well and mix.
Once the mixture turns sticky switch the flame off.
Once the mixture cooled down completely knead it by adding little whole wheat flour.
Do not add entire whole wheat flour instead add as much as required to make a soft dough.
Cover the dough with a piece of cloth or cling film and store it in the refrigerator for a few hours before frying.
Take it out from the fridge one hour before frying.
Once in room temperature, knead it again and cut into small 1" ball size pieces.
Give each ball the shape of Kalo Jam/ Jamun/ Jambul/ Jambnang.
Meanwhile, heat the oil with Ghee in a deep bottom pan and once properly heated reduce the flame to medium-high.
Now start frying the balls.
You can fry 10-12 balls in one go considering the size of the pan and the amount of oil you are using.
Fry the balls from both sides until those turn light brown in color.
Strain from the oil and keep those cool.
Following the same process fry rest of the Narkeli Jam Pithas.
Serve it in room temperature as it is or with a topping of Nolen Gur.

I have used Gobindobhog rice to make the rice flour. Maa uses Badshabhog Rice.
You can use any flavored rice to make the rice flour or can use the store-bought one.
Instead of Whole wheat flour, all-purpose flour can also be used.
Instead of deep-frying the pitha, you can use an air fryer to fry them.
You can store the Pitha in an airtight container for a month or so!