The Pitha is a type of dumpling, a component of Bengali gastronomy. The pithe are normally made from a batter of rice flour crammed with sweet or spicy items. The pithes are generally brimming with vegetables, like, radishes, cauliflower, cabbage and potatoes, which are sautéed, simmered or roasted to then be firmed and minced until they acquire the shape of a tiny meatball, to then be put inside the pitha as a filling. The sweet pithe as an alternative take in palm syrup, sugar, dates, jaggery and are packed with candied fruit, grated pistachios, coconut, nuts and are typically seasoned with the extra utilize of flavours such as cardamom or saffron.
Seamed Pitha Recipe:
Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings
1 cup rice flour
2 cups coconut
2 cups jaggery
Salt to taste
Heat up the stove. In a pan, take and mix grated jaggery, coconut and crushed cardamom and stir. Keep stirring and let the mixture cook till it becomes a little dry for 5 minutes over low heat.
In a pan heat water. Knead the rice flour and salt with little warm water at a time until it becomes thick and one smooth dough mass, free from lumps. Keep aside for an hour.
Take a small portion of rice dough and make a ball with your palm. Flatten it with the fingers. Keep a small portion of the coconut mixture on the centre. Bring together the edges together and close the top. Shape and taper the top with your fingers.
Steam it for 10 mins on a medium flame in a steamer.