Gokul Pitha
#winter This is again, one of the most favourite winter delicacies of Bengali culture prepared specially during Makar Sankranti. Gokul Pitha, is soft, flavourful and completely melt-in-mouth sweet dumplings and it tastes heavenly. The Patali Gur (date palm jaggery) infused grated coconut and khoya stuffed inside a mild crunchy ball, deep fried and submerged into jaggery syrup, kept overnight to become fluffy – this food is heaven. Since, date palm jaggery is available on during winter season, Gokul Pitha is prepared specially in this time of the year.
Please note that with the below mentioned ingredients you should get 8-9 dumplings. Also, note that Bengali Pitha (sweet dumplings) always tastes great when it is bashi (literally means, the older it gets, the tastier it becomes). So, you can easily keep Gokul Pitha in the refrigerator for atleast 3-4 days – each day, the taste will be enhanced.
Gokul Pitha
#winter This is again, one of the most favourite winter delicacies of Bengali culture prepared specially during Makar Sankranti. Gokul Pitha, is soft, flavourful and completely melt-in-mouth sweet dumplings and it tastes heavenly. The Patali Gur (date palm jaggery) infused grated coconut and khoya stuffed inside a mild crunchy ball, deep fried and submerged into jaggery syrup, kept overnight to become fluffy – this food is heaven. Since, date palm jaggery is available on during winter season, Gokul Pitha is prepared specially in this time of the year.
Please note that with the below mentioned ingredients you should get 8-9 dumplings. Also, note that Bengali Pitha (sweet dumplings) always tastes great when it is bashi (literally means, the older it gets, the tastier it becomes). So, you can easily keep Gokul Pitha in the refrigerator for atleast 3-4 days – each day, the taste will be enhanced.
Open in Cookpad AppSteps
- 1
Mix all the ingredients as mentioned in "For The Dumpling Dough" section together and knead a smooth dough. Cover with a clean wet cloth and keep aside.
- 2
For The Stuffing, heat a pan and add grated coconut and jaggery. On a low flame, stir until the two mix properly and the coconut becomes little fried.
- 3
Add khoya and stir for another 2 minutes on low flame.
- 4
Now, add ghee and give it a quick mix.
- 5
Turn off the flame and let the stuffing cool down. The stuffing should be sticky such that if you compress, it should stick together.
- 6
Before you start making the Pitha, get the syrup ready. This way, it will get enough time to cool down.
- 7
Mix the ingredients mentioned in "For The Syrup" section and bring it to a boil. Let the jaggery completely dissolve in water and the syrup turns little thicker. The amount of jaggery can be adjusted depending the sweetness you require.
- 8
Once the syrup is done, keep it aside to cool down to the room temperature.
- 9
Take the dough that you prepared earlier and cut small balls from it. With the help of your fingers, press the balls to make bowl shapes.
- 10
Now, stuff them with coconut stuffing and seal the edges to make stuffed round dumplings.
- 11
For deep frying, heat required quantity of oil in a pan and pour the stuffed dumplings one by one. Fry until they turn golden brown.
- 12
Remove from the oil to a vessel spread with tissue paper to absorb excess oil. Let them cool down to room temperature.
- 13
Once, both the dumplings and the syrup come down to room temperature, submerge the dumplings into the syrup and keep for atleast 4-5 hours. For best result, keep them drowned into the syrup overnight.
- 14
The Gokul Pitha is ready to be served now.
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