Share
As the Sun transits into the zodiac sign of Makara (Capricorn) on its celestial path, change of season and it’s time for the new harvest. It signifies the beginning or the arrival of spring. Celebrated as Makar Sankranti each kitchen in Bengal sees a sugar rush of Pithe Puli and more. Bengal, known for their variety of sweetmeats and Poush Sankranti or Poush Parbon can’t be any exception. Notun gud (jaggery) and Notun chal (new rice) are the prime ingredients of the delicious Pitha (or Pithe as ghotis call it). The kitchen is filled with aromas of Notun gud (jaggery) and Notun chal (new rice) as its Pithe Puli time
Although the celebration, called various names across the country, food surely takes the centre stage and Pithe’s have always been fashion as the womenfolk from both sides of Bengal get busy making some delectable pithas; the tradition that most household still have kept intact.
Once such not so common pithe happens to be the shamuk pithe. This Bangladeshi speciality taste very testy and crunchy. This simple and east to make pithe is absolutely simple, quick and easy. The trick lies in giving pihte the shape.
Ingredients
• Rice powder 1 cup
• Salt as needed
• Sugar 2 spoons
• Vegetable oil-for deep frying
Courtesy - Era's Pitha House
Method
• Firstly, boil some water and add salt to it. Now slowly add the rice flour or rice powder and the sugar to the boiling water.
• Make sure that keep stirring it continuously until the water dries.
• As you keep stirring make sure that it doesn’t stick to the bottom.
• Be careful so that no clumps form when stirring.
• Now take the whole mixture out of the pan and make it into a dough.
• Once done make small balls out of the dough.
• Roll the ball into small oval shaped circle and then bend the circle so that it forms a cleave in the middle.
• Take a fork and press slightly on half side of the circle so that some vertical lines form such as that in a shell.
• Repeat the same so that only one half of the oval circle has these pressed lines.
• be careful while pressing as you would not want destroy the shape.
• This will make the shell like pithas.
• Now heat a oil in a deep frying pan and fry the pitha until they turn golden brown
• It is best served with some liquid nolen gur or maple syrup.
