3 Must-Try Pitha Recipes | Easy Pitha Recipes for Beginners | Banglar Rannaghor

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded dried coconut

Almond flour is lower in carbs.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat choice.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber.

In a bowl, combine 1 cup rice flour, 1/2 cup maida, 1/2 teaspoon salt, and 1/2 cup jaggery.

Add a splash of water to the dry ingredients and begin mixing vigorously.

Whip the batter well by hand for 2-3 minutes to dissolve the jaggery/sugar and remove all lumps.

Gradually add the rest of the water until the mixture is a bit thinner than regular pancake batter.

Set the batter aside to rest for at least 30 minutes. Note: As rice flour absorbs water while resting, you may need to add an extra splash of water right before cooking to maintain the perfect thin, flowing consistency.

Always mix with a ladle before pouring it onto the hot pan.

In a pan, combine 1/2 cup + 2 tablespoons water, 1/2 cup powdered milk, and 1/2 cup coconut. Mix thoroughly.

Add 2 tablespoons of rice flour and mix well until it is fully incorporated.

Place the pan over medium heat and cook, stirring continuously, until the mixture thickens.

If the filling becomes too thick, add a splash of water to loosen it slightly.

Stir in 2 tablespoons of sugar (or more, to taste).

Continue cooking until the filling achieves a moldable consistency (it should hold its shape when pressed).

Set the filling aside. It will thicken further as it cools.

Heat a non-stick pan over medium heat.

Brush the pan with oil and immediately wipe it clean with a cloth or paper towel to leave only a thin, invisible film.

Once the pan is hot, pour one ladle of the batter mixture onto the pan. Quickly lift and tilt the pan to spread the batter into a thin, even circle. Let it set.

Do not flip the crêpe. Once the surface looks dry, place a spoonful of the filling in a line down the middle of the crêpe.

Starting from the edge closest to the filling, gently roll it into a tight cylindrical shape to form the Patishapta.

Remove the pitha from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens