Mastering Bengali pithas: A step-by-step guide to 5 winter recipes

Winter in Bengal is inseparable from the tradition of pitha-making, a craft passed down through generations, where simple ingredients like rice flour, coconut, milk, and molasses transform into delicacies that define our culinary heritage.

From the luxurious richness of zafrani kheer patishapta to the earthy simplicity of chhita pitha, these recipes celebrate both nostalgia and flavour.

Here are 5 beloved winter treats that continue to bring families together.

Photo: Sazzad Ibne Sayed

ZAFRANI KHEER PATISHAPTA

Ingredients

For the batter —

• 1 cup rice flour
• ¼ cup all-purpose flour
• ½ cup liquid molasses
• 1 cup liquid milk
• For the stuffing —
• 2 litres milk
• 2 tbsp rice flour
• Saffron, soaked in milk
• Sugar to taste
• Chopped dried nuts, pistachios, almonds, walnuts, and raisins

Method

• Prepare a thin, smooth batter using all the batter ingredients. It should be neither too runny nor too thick. Cover and rest for at least 1½ hours.
• To make the stuffing, heat the milk with sugar and stir continuously until it reduces by half. Soak the saffron in a little warm milk. Add the sugar and the rice-flour-mixed milk to the pan. Keep stirring until the mixture thickens. Add the chopped nuts and raisins, mix well, and remove from heat. Allow it to cool.
• Heat a non-stick pan and lightly grease the surface. Pour a small amount of batter and spread it into a thin circle. Place two spoonfuls of stuffing on one side and roll the pitha into a cylindrical shape. Arrange on a plate and serve.

Photo: Sazzad Ibne Sayed

BHAPA PULI

Ingredients

• 1 cup rice flour
• ¾ cup water
• Salt to taste
• For the filling —
• 2 cup grated coconut
• 1 cup date palm jaggery

Method

• Prepare the filling by cooking the grated coconut and jaggery together, stirring continuously until the mixture turns sticky.
• To make the dough, boil ¾ cup water with salt. Once it comes to a boil, add the rice flour and mix well. Allow it to cool slightly, then knead into a smooth dough.
• Roll the dough into a medium-thick roti on a rice-flour-dusted surface. Cut into small circles using any round cutter. Place a portion of the filling in the centre and seal the edges with your fingertips.
• Steam the pithas for 3–4 minutes. Lightly grease the steaming tray beforehand to prevent sticking. Serve hot.

CHAK-HAO KHEER (BLACK RICE KHEER)

Ingredients

• ¼ cup black rice
• 1½ kg milk (full fat)
• ¼ tsp cardamom powder
• Sugar, to taste

Method

• Rinse and soak the rice for 5–6 hours. Drain and transfer to a pot with the milk. Cook on very low heat, stirring occasionally, until the rice becomes soft. Adjust the amount of milk based on the kheer consistency you prefer.
• Add sugar, raisins, and cardamom powder. Cook for another 5 minutes on low heat. Remove from heat when done. Serve either hot or chilled.

Photo: Sazzad Ibne Sayed

DUDH CHITOI PITHA

Ingredients

• 1 cup rice flour (parboiled rice)
• ½ cup white rice flour (atop chaal)
• 1½ cup lukewarm water
• Salt to taste
• ½ cup date jaggery
• 2-3 cardamoms
• 2 cinnamon sticks
• 3 litres of milk

Method

• Mix the rice flours with lukewarm water and a pinch of salt to make a smooth, thin batter. Achieving the right consistency is essential for perfect chitoi pithas.
• Heat a clay pot or iron wok until very hot, then lightly grease it with oil. Pour a small amount of batter, cover, and cook on low heat for about 3 minutes. Cook only one side. Loosen the edges with a knife and gently remove the pitha.
• In a separate pot, heat the milk with jaggery, cardamom, and cinnamon. When it reduces to half, turn off the heat and immediately add the warm pithas. Cover and let them soak for at least 4–5 hours. Serve afterwards.

Photo: Sazzad Ibne Sayed

KHEJUR PITHA

Ingredients

• 1 cup semolina
• ½ cup flour
• 1 egg
• ¼ cup sugar
• 1 tbsp ghee
• ¼ tsp baking powder
• 4 tbsp warm milk
• Oil for deep fry
• A pinch of salt

Method

• In a large bowl, combine semolina, flour, sugar, salt, baking powder, and ghee. Mix well. Add the egg and knead into a dough — it should be firm but not dry, soft but not sticky.
• Shape the dough into small balls. Take one ball, shape it like an egg, and flatten it thinly over the back of a colander. Roll it from one end to the other and seal securely. Repeat with the remaining dough.
• Heat oil in a pan and fry the pithas until golden brown. Remove and drain on paper towels. Fry the rest in the same way. These pithas can be stored in an airtight container for 2–3 weeks.

CHHITA PITHA

Ingredients

• 1 cup rice flour
• ¼ cup plain flour
• 2 cup water
• Salt to taste
• Oil

Method

• Place the rice flour in a bowl. Add water and salt, and whisk to make a smooth, light batter. Set aside.
• Brush a pan with oil and heat over medium flame. Sprinkle or flick the batter onto the pan using your hand. After a few seconds, gently lift and remove the pitha. Stir the batter each time before spraying it.
• Serve with jaggery or meat curry.