bengaliMediumvegetarian

Gokul Pithe

Name: Gokul Pithe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 200 g khoya (crumbled); 1 cup coconut (fresh, grated); 0.5 cup jaggery (grated); 3 pcs green cardamom (seeds crushed); 1 cup all-purpose flour; 2 tbsp semolina; 1 tbsp ghee (for dough); 1 pinch salt (for dough); 0.33 cup water (or as needed for dough); 2 cup oil for frying (for deep frying); 1 cup sugar (for syrup)

RATING

4.4/5(67)

TASTE SCORE

9/10

A festive Bengali sweet made with khoya and coconut filling tucked inside soft fried dough and soaked in light sugar syrup. Rich, fragrant, and gently chewy, it is especially loved during winter celebrations and Poush Parbon.

PREP

35m

COOK

35m

SERVES

1 PIECE

444 cal

SERVINGS

METHOD · 8 STEPS

saute · ~7 min
Make the filling.
1.Heat a heavy pan over low heat and add the khoya.
2.Cook the khoya for 2 to 3 minutes, stirring, until it softens.
3.Add grated coconut, jaggery, and crushed cardamom seeds.
4.Cook until the jaggery melts and the mixture turns fairly dry and holds together.
TIPKeep the filling fairly dry so the pithe seal well and do not break while frying.
rest · ~10 min
Cool the filling.
Transfer the filling to a plate and let it cool completely. Divide it into 8 small portions for easy shaping.
mix · ~15 min
Make the dough.
1.Combine all-purpose flour, semolina, salt, and ghee in a bowl.
2.Rub the ghee into the flour with your fingertips.
3.Add water little by little and make a firm, smooth dough.
4.Cover and rest the dough for 15 minutes.
TIPA firmer dough gives better shape and helps keep the filling inside.
prep · ~12 min
Shape the pithe.
1.Divide the dough into 8 equal pieces.
2.Roll each piece into a small disc.
3.Place one portion of filling in the center.
4.Bring the edges together, seal well, and shape into a smooth oval or round dumpling.
TIPSeal the edges tightly so the filling does not leak into the oil.
boil · ~7 min
Make the sugar syrup.
1.Add sugar, water, and crushed cardamom to a saucepan.
2.Bring to a gentle boil over medium heat.
3.Cook for 4 to 5 minutes until the syrup is light and slightly sticky.
4.Keep the syrup warm on very low heat.
TIPUse a light syrup, not a thick one, so the fried pithe can soak properly.
fry · ~12 min
Fry the pithe.
1.Heat oil in a deep pan over medium-low heat.
2.Slide in the shaped pithe in batches without crowding the pan.
3.Fry slowly, turning often, until evenly deep golden.
4.Lift them out and drain briefly.
TIPFry on medium-low heat so the outer layer cooks through before it browns too fast.
assemble · ~15 min
Soak the fried pithe in syrup.
Add the hot fried pithe to the warm syrup and let them soak for 10 to 15 minutes so they absorb sweetness without turning soggy.
serve
Serve the Gokul Pithe.
Serve warm or at room temperature with a little extra syrup spooned over the top if you like.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the khoya-coconut filling until it leaves the sides of the pan; any extra moisture can make the shells split while frying.
2
Let the filling cool fully before shaping, or steam from the warm center can soften the dough and weaken the seal.
3
Roll the dough discs slightly thicker at the center than the edges so they hold the filling without becoming tough.
4
Seal each pithe with a tiny dab of water only if needed, then smooth the seam well to prevent jaggery leakage in hot oil.
5
Fry on medium-low heat and turn often; the shell should become evenly deep golden, not dark brown outside and doughy inside.
6
Keep the syrup warm, not boiling, when soaking the fried pithe so they absorb sweetness without turning limp.
7
If making ahead, fry first and soak closer to serving time for the best balance of chewy shell and syrupy center.