With the arrival of the season's gur, soru chakli is prepared. It is basically a crepe made from rice flour and urad dal, served with nolen gur.
Unlike most pithe, this one is savoury, hence nonta pitha or sobji pitha. It is also called jhal pitha. This jhal pitha is cooked with rice flour batter with winter vegetables of green peas, red carrots and coriander leaves.
Payesh is one of the most loved desserts for any Bengali. Arrival of season’s first nolen gur during winters makes the dish even more delicious and ofcourse it is a winter speciality.
When pithe season arrives, the most loved pithe amongst Bengalis is Pati Shapta. Much like creeps, this delicacy is made of flour, semolina and rice flour and stuffed with coconut and jaggery.
This pithe looks much like sheddho pithe, but it is stuffed with coconut and jaggery filling before being dipped in thickened milk. To make it more delicious, sweeten the milk with the season's khejur gur.
This delicious fried pithe is made with sweet potato and stuffed with a coconut and gur filling. The dumplings are first fried and then dunked in nolen gur syrup.
This pitha is a version of chitoi pitha but with a filling of coconut and nolen gur. It is a basic rice flour dumpling which is made in a pan called a shora and can also be made in an appe pan as well.
This pitha is a version of chitoi pitha but with a filling of coconut and nolen gur. It is a basic rice flour dumpling which is made in a pan called a shora and can also be made in an appe pan as well.
This pithe recipe resembles gurer payesh, but Choosi takes center stage. Each grain of choosi is molded from all-purpose flour individually using bare hands. Then these small grains are sun dried, stir fried in Ghee and then cooked in milk and Nolen Gur