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Sweet, chewy rice flour dumplings filled with a fragrant mixture of grated coconut and jaggery. This classic Bengali pitha is a beloved treat, especially during festivals like Poush Sankranti.
Prepare the Coconut Filling (Pur)
Prepare the Rice Flour Dough
Sweet, chewy rice flour dumplings filled with a fragrant mixture of grated coconut and jaggery. This classic Bengali pitha is a beloved treat, especially during festivals like Poush Sankranti.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 472.9 calories per serving with 5.4g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Shape the Pithas
Steam the Pithas
Serve
Add 2 tablespoons of khoya (mawa) or milk powder to the coconut filling for a richer, creamier texture.
Mix in finely chopped nuts like cashews, almonds, or pistachios into the coconut filling for extra crunch.
Add a pinch of edible camphor or a teaspoon of grated orange zest to the filling for a unique aroma.
Serve the steamed pithas drizzled with a thin jaggery syrup or sweetened condensed milk for an even more decadent dessert.
The combination of carbohydrates from rice flour and simple sugars from jaggery offers a quick and effective energy boost, making it a perfect festive snack.
Fresh coconut is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and converted into energy by the body.
Jaggery is an unrefined sugar that retains essential minerals like iron, magnesium, and potassium, which are stripped away during the refining process of white sugar.
As this pitha is steamed and not deep-fried, it contains significantly less oil and fat compared to many other traditional sweets, making it a relatively lighter option.
One serving of Narikol Pitha (about 4 pieces) contains approximately 390-420 calories. This is an estimate and can vary based on the exact ingredients and quantities used.
Narikol Pitha is a traditional sweet treat and should be enjoyed in moderation. Its health benefits come from being steamed rather than fried, and using jaggery, which contains more minerals than refined sugar. Coconut also provides healthy fats and fiber.
Cracking usually happens if the dough is too dry or wasn't kneaded properly while warm. Ensure you use the correct 1:1 ratio of boiling water to rice flour and knead it into a very smooth, pliable ball. If it still cracks, wet your hands with a little warm water and knead again.
Yes, this recipe is naturally gluten-free as it is made with rice flour, which does not contain gluten.
Store leftovers in an airtight container in the refrigerator for up to 2 days. They tend to harden when cold. To serve, re-steam them for 3-4 minutes until they are soft and warm again.
Absolutely. The coconut-jaggery filling can be made a day or two in advance and stored in an airtight container in the refrigerator. This can save you time on the day you plan to make the pithas.
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