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Soft, melt-in-your-mouth patties of khoya and coconut, deep-fried to a golden brown and soaked in a fragrant sugar syrup. A classic Bengali sweet for festivals and celebrations.
Prepare the filling: In a bowl, combine the crumbled khoya, grated coconut, 2 tbsp sugar, and cardamom powder. Mix and knead lightly with your hands until it forms a smooth, pliable dough. Divide the mixture into 16 equal portions and shape them into small, flattened patties (tikkis). Set aside.
Make the sugar syrup: In a saucepan, combine 1.5 cups of sugar and 1 cup of water. Bring to a boil, then reduce the heat and let it simmer for 5-7 minutes until the syrup is slightly sticky. A one-string consistency is not required. Add the crushed green cardamom pods and turn off the heat. Keep the syrup warm.
Prepare the batter: In a mixing bowl, whisk together the maida, suji, rice flour, and salt. Add 1 tsp of ghee and mix well. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like that of pancake batter, thick enough to coat the patties. Let the batter rest for 10 minutes.
Fry the pithe: Heat ghee or oil in a wide, shallow pan over medium heat. Dip each khoya patty into the prepared batter, ensuring it's fully coated. Carefully slide the coated patties into the hot oil. Do not overcrowd the pan. Fry on medium-low heat for 2-3 minutes per side, until they are golden brown and crisp. Remove the fried pithe with a slotted spoon, allowing excess oil to drain off.
Soak and serve: Immediately transfer the hot, fried pithe into the warm sugar syrup. Let them soak for at least 30 minutes, gently turning them over once halfway through so they absorb the syrup evenly. Serve the Gokul Pithe warm, garnished with chopped pistachios if desired.
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This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 518.76 calories per serving with 12.05g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Replace khoya with a paste made from soaked cashews and coconut milk. Use vegetable oil instead of ghee for frying and in the batter.
Use store-bought khoya (mawa) and skip resting the batter to save time. The texture might be slightly different but still delicious.
Shape the khoya filling into fun shapes like small stars or hearts before coating and frying to make them more appealing to children.