Category Archives: Bangladeshi Pies / Pitha

Shahi Tukra / শাহী টুকরা ( With simple ingredients)

003

I always get many requests to give easy dessert recipes using easily available and affordable ingredients . So here you go with my Shahi Tukra recipe , without any cream, condensed milk , evaporated milk or even powder milk . Very easy recipe yet so gorgeous!!

Ingredients:

7 pieces of white bread ( it’s better to have stale bread)
1 1/2 liter full cream liquid milk
1/2 – 3/4 th cup sugar ( according to taste)
3 small green cardamom, 1 small stick of cinnamon
Oil+ 1 tbl spoon Ghee ( for deep frying)
Rose water
Nuts and raisins for garnishing

Procedure:

1. Put milk in a deep bottomed pot , add cinnamon, cardamom in it and bring it to boil. Once it comes to a boil, reduce flame to low and allow to simmer stirring occasionally .Every 4 to 5 minutes, mix the malai/ shor (top of milk) that forms on the top and towards the sides of the vessel into the milk. Continue to do this until the milk is reduced to half of the original quantity. Add the sugar and now stir it frequently.

2.Remove the crust edges from the bread and cut into any shape of your choice , rectangular, square , circle , triangle or even round .

3. The same time heat oil and add one or two tbl spoon of ghee into the oil . That would make the shahi tukra smell like fried in ghee . Deep-fry the bread slices until dark golden and crispy . The color should not be light as the color gets lighter if soaked in milk.

4. Now immediately put the fried breads into the milk . Remove the breads from the milk after 40 second to 1 minute or until little soft . the breads should be soft but firm . If it is too soft , it will break apart and will get mushy after final pouring of the rabri over it . so just a little while to get the breads little soft and soaked completely .
Arrange the soaked bread pieces on to the serving dish .

5. Thicken the milk a little more until it looks like cream . But don’t thicken it too much as it gets thicker after cooling down . Cool a little bit . Pour the rabri over the fried bread pieces and garnish it with nuts and raisins .

শাহী টুকরা

উপকরন:
৭ পিস পাউরুটি ( বাসি বা দু এক দিনের পুরনো হলে ভাল)
১ ১/২(দের লিটার) ফুল ক্রিম দুধ
১/২ থেকে ৩/৪ কাপ চিনি (স্বাদ অনুযায়ী)
৩ তা ছোট এলাচ ,ছোট এক্টা দারুচিনি
তেল + ১ টেবিল চামচ ঘি, ভাজার জন্য
গোলাপ জল
বাদাম আর কিশমিশ (সাজানর জন্য )

১।একটা বড় গলার হাড়ি তে দুধ , ছোট এলাচ , দারুচিনি দিয়ে মৃদু আচে জাল দিতে থাকুন ।
মাঝে মাঝে নাড়িয়ে দিন যাতে নীচে পোড়া না লাগে। তবে খুব বেশি ঘন ঘন নাড়বার দরকার নেই । কিছুক্ষণ পরে দুধের চারপাশে এবং উপরে সর এর মতো পরবে। চারপাশ র উপরের সর দুধের মধ্যে হাল্কা ভাবে মিশিয়ে দিতে হবে।
এভাবে দুধ যখন অর্ধেক হয়ে আসবে তখন চিনি মিশিয়ে নিন ।চিনি মিশানোর পর ঘন ঘন নাড়তে হবে নইলে নিচে পোড়া লাগবে ।

২।পাউরুটির চারপাশের শক্ত অংশ টুকু কেটে ফেলুন। পাউরুটি গুলো তিন কোনা বা আড়াআড়ি ভাবে অর্ধেক করে নিন ।

৩। তেল এর সাথে ১ টেবল চামচ ঘি দিয়ে গরম করুন । পাউরুটি গুলো ডুবো তেল এ সোনালি বা একটু লালচে করে ভেজে নিন।

৪।ভাজা রুটির টুকরো গুলো অর্ধেক হয়ে আসা দুধের মধ্যে দিন। একটু রেখে সার্ভিং ডিসে রুটি গুলো সাজিয়ে রাখুন। রুটি গুলো ১ মিনিট দুধে রাখলেই নরম হয়ে যাবে।

৫। দুধ টা কে আরো কিছুক্ষণ জ্বাল দিয়ে ঘন ক্রিম এর মত করে ফেলুন।একদম ঘন থকথকে করা যাবে না , কারন এই রাবড়ি টা ঠান্ডা হলে আরো ঘন হয়ে যাবে। একটু ঠান্ডা করে রুটির উপর ঢেলে দিন। গোলাপ জল ছিটিয়ে দিন।
বাদাম কুচি দিয়ে সাজিয়ে ঠান্ডা পরিবেশন করুন।

Advertisements

Dudh Chitoi

2015-01-30

Winter is no winter without the decadent , soaked in heavenly milk-date molassess syrup “Chitoi Pitha” , the variation known as Dudh Chitoi .

For the basic Chitoi pitha recipe click the following link;

https://khadizaskitchen.com/2015/01/30/chitoi-pitha/

Ingredients:

8 chitoi pithas
4-5 cups of water
Solid Date molassess ( khejur gur patali) , grated or broken in small pieces ,according to the taste
1/2 cup or more grated coconut
1 cup of evaporated milk or very thick milk

Procedure :

1. In order to make dudh chitoi , the pithas need to be hot . It can be freshly made or made previously but steamed later on to warm them up .

2. Make a molasess syrup by boiling water with the molasess until little thick . The syrup should be thin but not too watery . It must not be thick , or else the pithas won’t soak up the syrup. Depending on the size of pithas you may need more water .

3. Add the coconut .

4. Now immediately add the warm/ hot pithas into the hot syrup . Cover . Cook another 12/15 minutes The pithas will soak up much syrup .

5. When the syrup is cooled down or slightly warm , add slightly warm milk into it . Don’t add hot milk or don’t add milk into very hot syrup , that would separate water from milk . The syrup and milk both must be slightly warm . Now cover it and let the pithas to be soaked atleast 4/5 hours .

Enjoy !!!

Note:

1. Always use puffed up soft pithas for dudh chitoi . While making the chitoi pitha , if your batter is too thick , the pithas will be very dense and will not soak the syrup .

2. Many add cardamom , bayleaf in the syrup . Please don’t do this . This ruins the flavor of date molassess .

Chitoi Pitha

2015-01-29

Chitoi pitha is a very popular , traditional Bangladeshi pitha . I must say the most consumed pitha . Typically pithas are mostly consumed in winter but chitoi is a pitha that doesn’t need any special season , we the Bengalis enjoy it all around the year . Some loves it to be a sweet treat with molassess and grated coconut , sometimes soaked in milk and date molassess . Whereas some enjoy it as a savory treat with beef or duck curry or various types of bhortas .

Traditionally , chitoi pitha is cooked on a clay wok . If you on’t find that cast iron griddle is must . I have that special cast iron mold to make this . Without these utensils , chitoi pitha can never be perfect . So try to buy any cast iron wok or the special mold to make them perfect .

009

Ingredients:

1 cup rice flour of parboiled rice ( shidhdhdo chaaler guri) , I took parboiled Basmati
1/2 cup white rice flour ( Atop chaal er guri) or readymade, store bought rice flour
1 and 1/4 th cup luke warm water ( you may need more or less )
1 fistful of cooked rice
few pinches salt
1 tea spoon baking powder
1/2 tea spoon baking soda

* If you want to make rice flour at home, soak the rice for couple of hours , at least 4/5 hours . Then drain the water . Dry out the rice and grind in the grinder .

Procedure:

1. Blend the rice flour , cooked rice , salt , water , baking powder , baking soda together with water . The batter should not be thick . It should be thin but not too thin . The correct consistency of batter is very important to make perfect chitoi pitha . I made a few seconds video to show you the consistency . Please check the following video to see the consistency of the batter ;

2. Heat the mold or cast iron wok . It should be very hot . grease the wok or mold with little oil . For that you can use kitchen tissue or cheese cloth or any piece of cotton cloth . Now pour some batter and cover the wok or mold . Cook the pitha at low flame for 2- 3 minutes . The temperature is very important too . So always cook chitoi pitha on a very hot wok at low flame .

3. Cook just one side and loosen the edges around the pitha from mold or wok with a knife and take them out . Grease the wok , everytime you pour the batter .

Enjoy !!!

Kola Pitha/ Kola Bora/Banana Fritters

2015-01-24

If you have over ripened bananas that are waiting to be thrwon out soon , this banana fritters will surely bring a smile on your face for not wasting and for making such a yummilicious goodness out of them which have long shelf life too .

Ingredients:

3 medium sized banana
3/4 th cup – 1 cup rice flour ( you may need more or less)*
1 egg
1/4 th cup- 1/3 rd cup sugar ( according to your taste)
1/2 tea spoon cinnamon powder
A pinch of nutmeg powder ( optional)
1 tea spoon baking powder
1/2 tea spoon baking soda
Oil for deep frying

* Many use riceflour and flour together . If you wish you can do so . For very soft fritters , use flour and rice flour half and half . But the original recipe only calls for riceflour and I love using only riceflour .

Procedure:

1. Blend the Bananas with the egg . Pour them in a bowl .

2. Add the riceflour , sugar , baking powder , baking soda , cinnamon, nutmeg powder. Mix very well . The batter should be very thick .

3. In the mean time heat the oil on medium -low flame and when ready ,drop little batter with your hand . Try to drop them close to the oil , that would help to shape them as much round as possible . Fry until dark brown and crispy .

Enjoy hot or cold . Either way it tastes too good .

Notes:

For nice presentation , dust some powdered sugar over them through a strainer . 🙂

Dudh Khejur Pitha

009

“Dudh Khejur” is the traditional pitha of greater Barisal region of Bangladesh. No special occassion is complete with this pitha . 😀 But for me , no special occassion is needed to devour this piece of heaven .:)

The pitha is deep fried and soaked in milk , it has softness as gulabjamun and tastewise so delightful . But some special tricks need to be followed to make it a perfect one . I used to see my Mom and Aunts used to knead the dough so well that their hands used to ache and the dough used to look so glossy and soft . Kneading is very important as well as frying them properly . They need to be fried in low flame for a longer period of time until reddish . Then they should be immediately thrown into warm thin sugar syrup or milk . Many directly put them in milk . Some prefer to soak them in sugar syrup first and when they absorb good amount of sugar syrup , thick , creamy milk is put onto them . I did the second method . I soaked them in hot sugar syrup and when they absorbed good amount of syrup I poured thick creamy milk over the pithas .

For the design , traditional way , people use the special handmade fan made of Palm tree leaves ( taaler pakha) . A small amount of dough is spreaded on it and then rolled out inward . I didn’t have the fan , so I used the strainer . You can use the comb or grater too . I’m giving you a link from youtube , that would help you to know how to make the design .

Now let’s proceed to the recipe;

Ingredients:

1 cup all purpose flour
1 cup Milk
1 beaten egg
2 table spoon of breadcrumbs
Pinch of salt
1½ tablespoon Ghee/ oil
Oil for frying

For Sugar Syrup:
1 and 1/2 cup sugar
3 and 1/2 cup water
1 piece cinnamon, about 2”
3 green cardamoms

Thick Milk:

1 cup milk
1/4 th cup of powder milk

I didn’t use any sugar as the sugar syrup has much sugar , but if the pithas soaked almost all the syrup then cook the milk with a piece of cinnamon stick , 2 cardamoms and sugar to taste , then pour over .

Procedure:

1.Make thin sugar syrup with sugar, water, cinnamon and cardamom. Set aside.

2.Boil milk. Add a pinch of salt, and flour and mix. Form dough like dough for roti or chapatti.
Transfer the dough to a bowl. Knead well.

3.Add the ghee or oil.When the dough cools a bit add the beaten egg and breadcrumbs. Knead well. You may find it difficult to incorporate everything smoothly but keep kneading. You may need to add some extra breadcrumb to work comfortably with the dough.
The kneading part is very important. The smoother and glossy dough you can make by kneading, the softer pitha you will get after soaking in the syrup.

4.Now make round balls and shape them .

5.Heat enough oil in a pot so pithas can be deep-fried. Now, the frying part is very important. If not fried well, the pithas will remain hard, especially in the center, even in the sugar syrup. The oil must be heated on medium low flame and it must not be too hot. Too hot oil will make the pithas get the outer color fast but leaving the center raw. The oil must not be cold either. Carefully, heat oil on medium low heat and fry the pithas well until dark golden brown.
Transfer the pithas into lukewarm sugar syrup and soak them for at least 4/5 hours. If soaked well, the pithas will be soft like gulabjamun or laalmohon . If fried well the pithas will soak almost all the syrup in not more than half and hour and will be very soft . But it’s better to soak them for a longer time .
Now aftr the pithas soaked and absorbed good amount of sugar syrup add very thick milk over the pithas on to the sugar syrup . If you think there are a large quantity of sygar syrup remained , then take out some of the sugar syrup then add the slightly warm milk .

6. You can garnish with malai/ cream / dudher shor .

Enjoy!!!!!!!

Notes :

Kneading and frying is very important to soak perfectly in the sugar syrup. Knead very well until glossy.
While frying, the temperature of the oil must be perfect. It should neither be too hot or mild hot. If it is too hot the pithas will go dark brown without being cooked in the center. And if oil is little hot the pithas will absorb a lot of oil and will taste bad. Therefore, oil should be heated on the same temperature from beginning to end. It should be on low medium heat and bubble should occur when you add the pithas. Remember oil should not be so hot that smoke can be seen. Also, remember to fry them with patience, with more time, so that they are perfectly fried inside out.
Always put the pithas in luke warm syrup. If you put them on piping hot syrup, the texture of the pitha will be ruined.

Here is the picture of traditinal Dudh khejur pitha . it is prepared by my Aunt . They used “taal er Pakha” to get that design . 😀

IMG_0021

Bhapa Pitha

003

For us , the Bangali , winter is the season for “pitha-Puli ” . We have at least hundreds of different varities of pitha. Most of the pithas are either seasonal or occasional. Some are associated with harvest festival (nobanno) in winter while some others are prepared for any special occasion like wedding, eid or puja. Some are crunchy, some are steamed and some are so delightfully soaked in sugar syrup, molasses syrup , milk or date palm sap . Most of them are sweet, though there are some savory pithas too.

Bhapa pitha is one of the most popular pitha in Bangladesh , made of rice flour , coconut and jaggery stuffed inside !! Surely the piece of happiness !!

Ingredients ;

1 cup parboiled rice ( I took parboiled basmoti)
2 tbl spoon store bought rice flour
Pinch of salt
Liquid milk+ water mixed (around 1/3 rd cup)

For the filling :

Grated fresh coconut
Jaggery ( I prefer khejur gur , molasses from silver date palm)

You can use any savory filling too , instead of coconut and jaggery , like meat , fish , or even veggies)

Procedure :

1. Soak the rice overnight or at least 5/6 hours .

2. Drain the water and let the rice drained out well .

3. Now grind it in a grinder or coffee grinder . add the store bought rice flour with it .

4. Mix some water and milk . Don’t take too much . Around 1/3 rd cup . Add salt and sprinkle water+milk in a way that the flour must seem wet , not dry at all .Neither it should look like batter. Don’t add the liquid at a time . You may not need that much liquid . If the flour binds together if you hld some of them in your palm , the flour is ready . It must not be dry that it doesn’t hold together . If the flour is dry, the pitha will break apart .

5. Now sieve the flour through the stariner . Take two pieces of clean cotton cloth and two small bowls .

6 . In the bowl spread some flour , then add the coconut and jaggery . Cover it with another layer of flour . Even it . Don’t press too much or else ,it will break down while placing it for steaming . Cover it with a piece of cloth and put in the steamer. Tap the bowl slightly , so that you can remove the bowl easily . Remove the bowl and cover the pitha with the remaining ends of the cloth .

7. Steam for 4/5 minutes . Prepare the same way using the the other bowl and cloth . You remove one pitha and place another . For steaming I don’t have that specific utensil for making bhapa pitha . Any steamer will do . I sometimes use
the Chinese bamboo steamer . You can do more than one at a time . Some times I just take a small saucepan with water and place a large metal strainer or large slotted spoon over it , so that it covers the face of the utensil . Boil the water and steam the bhapa pitha on it . But you must put the lid on while steaming .

These are the utensils , I used for steaming . You can use any of the method .

Desktop11

Spicy Mera Pitha , Jhaal Puli pitha and fried puli pitha from boiled rice flour dough

Spicy Mera Pitha , Jhaal Puli pitha and fried puli pitha from boiled rice flour dough

Spicy Mera Pitha , Jhaal Puli pitha and fried puli pitha from boiled rice flour dough

These spicy mera pitha , jhaal bhapa puli and fried jhaal puli , made from the boiled rice flour dough but as a twist , while boiling the water for the dough , I added ginger-garlic paste and turmeric .. Tasted really good ..

For Jhaal Bhapa puli pitha , follow the following link to make the dough and the process .. Use any savory filling of your choice . I used egg and spinach filling . Just Added lots of onion , chopped cilantro andthen added beaten egg .. Scrambled the egg then added chopped spinach and salt . Fried until dried and done . Yummy !!!!

https://khadizaskitchen.com/2013/12/25/bhapa-puli/

For the fried jhal (savory) Puli , follow the following link;

https://khadizaskitchen.com/2013/12/25/samosa-made-with-boiled-rice-flour-dough-a-very-crispy-version/

For Mera pitha , follow the following link

https://khadizaskitchen.com/2013/10/18/chaaler-ruti-and-mera-pitha-rice-four-roti-and-mera-pitha/

Golap Pitha ( rose pitha)

Golap Pitha ( rose pitha)

Golap Pitha ( rose pitha)

Golap pitha , the beautiful , rose shaped pitha has two versions . One is dried one like goja or pakkan pitha , fried and coated with thick sugar syrup and the other is a soft , Gulabjamun style version , soaked in sugar syrup . The basic dough being the same . I’m sharing both the processes.

Ingredients:

For the dough:

1 cup Milk
1 cup flour/ maida
few pinches of salt
1 beaten egg
2 tbl spoon of breadcrumbs
1 and half tbl spoon of ghee/ oil ( I prefer ghee)

Sugar Syrup:

For the Dried version:

1 cup sugar
1/2 (half cup) water
2 cardamom and little stick of cinnamon.
1/2 teaspoon lemon juice ( to prevent crystallization)

Make a two thread sugar syrup with the ingredients mentioned above . That is the syrup should be thick . Don’t forget to add lemon juice to prevent crystallization . If your sugar syrup is not thick , the pithas will get soggy .

For the Softer , soaked in syrup version:

1 cup sugar
1½ cup water
1 piece cinnamon, about 2”
3 green cardamoms

Make one thread sugar syrup with the ingredients . The syrup should be thin . If your syrup is thick , the pithas will not get soaked well and will remain hard .

Procedure:

1. Boil milk. Add few pinches of salt . When the milk is at boiling point add flour and mix well .Just like the dough made for roti or chapatti.

2.Transfer the dough to a bowl. Knead well.Add the ghee or oil.When the dough cools a bit add the beaten egg and breadcrumbs. Knead well. You may find it difficult to incorporate everything smoothly but keep kneading. You may need to add some extra breadcrumb to work comfortably with the dough.The kneading part is very important. The smoother and glossy dough you can make by kneading, the softer pitha you will get after soaking in the syrup for the soft version of the pitha .

3. Now make large balls from the dough . Roll out each ball into a big , medium thick roti . Cut them into small rotis with the help of biscuit cutter or any round object .

4. For one rose , take three or five rotis . I took three rotis . Plz follow this video to shape the rose pitha easy way ;

5. Heat enough oil in a pot so pithas can be deep-fried. Now, the frying part is very important. If not fried well, the pithas will remain hard, especially in the center, even in the sugar syrup. And for the dried version , if not fried well , the pithas will not be that crunchy .The oil must be heated on medium low flame and it must not be too hot. Too hot oil will make the pithas get the outer color fast but leaving the center raw. The oil must not be cold either. Carefully, heat oil on medium low heat and fry the pithas well until dark golden brown.

6. For the soaked in syrup , like gulabjamun versions ,transfer the hot pithas immediately into lukewarm sugar syrup and soak them for at least 7/8 hours. If soaked well, the pithas will be soft like gulabjamun or laalmohon. Remember , the pithas should be hot , well fried and the syrup should be luke warm , not hot . If you put the pithas into hot syrup , the texture of the pithas will be ruined . DON’T PUT THE PITHAS INTO HOT SYRUP.

7. For the dried version , after frying coat them with the thick luke warm sugar syrup . If the syrup is not thick , the pithas will be soggy soon .

Notes:

1.Kneading and frying is very important to soak perfectly in the sugar syrup. Knead very well until glossy.

2.While frying, the temperature of the oil must be perfect. It should neither be too hot or mild hot. If it is too hot the pithas will go dark brown without being cooked in the center. And if oil is little hot the pithas will absorb a lot of oil and will taste bad. Therefore, oil should be heated on the same temperature from beginning to end. It should be on low medium heat and bubble should occur when you add the pithas. Remember oil should not be so hot that smoke can be seen. Also, remember to fry them with patience, with more time, so that they are perfectly fried inside out.

3.Always put the pithas in luke warm syrup. If you put them on piping hot syrup, the texture of the pitha will be ruined. For the soft gulabjamun like pithas , the pitha should be very hot and the syrup must be thin and luke warm , neither hot, nor cold or room temperature. The pithas get soaked well in thin, luke warm syrup . The syrup should not be thick for softer version of this pitha . On the other hand, for the dried version of pitha the syrup should be thick . Otherwise they will get soggy soon.

Samosa , made with boiled rice flour dough , a very crispy version

Samosa , made with boiled rice flour dough , a very crispy version

Samosa , made with boiled rice flour dough , a very crispy version

This special type of Samosa is a savory version of pithas , made with boiled rice flour dough . It’s a very popular regional speciality in Jamalpur and greater Dhaka division . In Manikgonj , this samosa is called “morog-shongshar” !!!! Believe me this samosa is so crispy and tasty , once you have them hot , you will always want to make samosa with this special dough . And they are pretty easier to make than the traditional samosa , as no special folding is needed . Just make a round small roti . Cut into halves and make a cone with each half-circle , put the filling , seal the edges with your finger tip and deep fry .

Ingredients:

For the dough:

Rice flour 1 cup
Water 3/4th cup
Salt to taste , around half tea spoon

For the filling :

You can use any filling of your choice , but traditionally cooked chicken in cut in small pieces is used .

Procedure:

1. Boil 3/4th cup of water with salt . When it’s on the boiling point, add the rice flour . Mix well . Let it cool .

2. Wet your hand and knead the dough for a minute or so . Make small balls brom the dough . Roll out the balls into small medium thick roti . Cut each roti in halves . Take each half-circle and make a cone . Press well the line of the cone , so that it must not comes off while frying. Now put filling inside the cone and seal the edges very well with your finger-tip .

3. Deep fry on medium low heat until light golden . Take your time and fry well .Should be served warm . If you have some leftover , fry them again before you eat them .

Bhapa Puli

Bhapa Puli

Bhapa Puli

Bhapa Puli is a steamed dumpling type of very popular Bangladeshi pitha . Usually freshly prepared rice flour is used to make this pitha , but I used the ready made, store bought rice flour without any hesitation and the outcome is as same as the flour made at home . So those who are bit skeptical using the store bought flour in making pithas, don’t be . Give it a try !!!!!!!!

Ingredients:

For the dough:

Rice flour 1 cup
Water 3/4th cup
Salt to taste , around half tea spoon

For the filling:

Grated coconut
Date palm molasses ( khejur gur)

Procedure:

1. Make the filling by cooking the coconut and molasses together . Keep stirring until gets sticky .

2. Make the dough by boiling 3/4th cup of water with salt . When it’s on the boiling point, add the rice flour . Mix well . Let it cool .

3. Wet your hand and knead the dough for a minute or so . Roll a big medium thick roti on a rice flour dusted counter top . Use additional extra flour to roll it out . Cut the roti into small rotis with anything round shaped object .

4. Put filling in the center and seal the edge with your finger tip . The roti must not be too thin or too thick . It should be medium thick .


Before steaming

5. Steam for 3-4 minutes . Before steaming try to grease the pan , on which you will put the pithas to stem or else they can stick with the pan .

Serve hot !!!!!

Notes:

Alhamdulillah my pithas turned out good , but I agree , these pithas often cracks . I think few things must be taken into consideration .

1.Dont make your roti , too thin or too thick . Both tends to crack .

2.Knead well your dough . If you use too much extra rice flour leaving it totally dry , it might crack .

3.Steaming for a longer time might crack the pithas and before steaming don’t keep it outside for too long , the air can dry out the pithas and eventually they crack .. So steam them immediately after you shape them .