Desserts: Chitoi Pitha (Soft Rice Cakes Soaked in Jaggery Milk)- How to prepare

 

Chitoi Pitha is a traditional Bengali delicacy, especially popular during winter. These soft, steamed rice cakes are gently cooked on an earthen pan and then soaked in warm milk sweetened with nolen gur (date palm jaggery). Known in some regions as Aske Pitha, this dessert is loved for its delicate texture and comforting, rustic flavour.

Ingredients

1 cup atap rice flour

½ cup grated coconut

2 tablespoons ghee

A little milk (as needed)

Salt to taste

Nolen gur or patali jaggery

1 litre full-cream milk

2–3 green cardamom pods (crushed)

Method

In a bowl, mix the rice flour, grated coconut and salt. Add warm water gradually along with a little ghee to make a thick, smooth batter. Cover and set aside.

Heat an earthen pan (sara) on medium flame. Once hot, lightly grease the surface with ghee.

Pour a ladleful of the batter into the centre of the pan. Gently spread if needed. Cover with an earthen lid and sprinkle a few drops of water around the edges to create steam.

Steam for about 5 minutes. Remove the lid, loosen the pitha carefully and take it out. Repeat with the remaining batter.

Separately, boil the milk and reduce it to half. Add crushed cardamom and jaggery, stirring until the jaggery dissolves completely.

While the milk is still warm, add the freshly made pithas. Let them soak for at least 5–6 hours so they absorb the milk and turn soft and spongy.

Serve chilled or slightly warm, and enjoy this classic Bengali comfort dessert.