Name: Gokul Pitha recipe by Deepsikha Chakraborty at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: For the dough:; All purpose flour 1.5 cup; Sooji 2 Tablespoon; Salt 3 pinch; Full fat milk (as required to knead a smooth dough); for the stuffing:; Grated coconut 1 cup; Khoya 1/2 cup; Grated patali gur (date palm jaggery) 1/2 cup; Ghee 1/2 teaspoon; For frying:; Oil (as required for deep frying); For the Syrup:; Grated patali gur (date palm jaggery) 3/4 cup; Water 2 cup

ABOUT Gokul Pitha RECIPE

A Bengali winter delicacy specially prepared in Makar Sankranti which we also call as Poush Sankranti. Gokul Pitha is soft, savory and completely melt-in-mouth sweet ball and it tastes heavenly. The Patali Gur (date palm jaggery) infused grated coconut and khoya stuffed inside a mild crunchy ball, deep dried and drowned in jaggery syrup, kept overnight to become fluffy – this food is heaven. I have inherited this recipe from Maa (my mom) and Pishimoni (Dad's sister).

Ingredients Serving: 6

For the dough:
All purpose flour 1.5 cup
Sooji 2 Tablespoon
Salt 3 pinch
Full fat milk (as required to knead a smooth dough)
for the stuffing:
Grated coconut 1 cup
Khoya 1/2 cup
Grated patali gur (date palm jaggery) 1/2 cup
Ghee 1/2 teaspoon
For frying:
Oil (as required for deep frying)
For the Syrup:
Grated patali gur (date palm jaggery) 3/4 cup
Water 2 cup

Instructions

Mix all the ingredients as mentioned in For The Dough section together and knead a smooth dough. Cover with a clean wet cloth and keep aside.
For The Stuffing, heat a pan and add grated coconut and jaggery. On a low flame, stir until the two mix properly and the coconut becomes little fried.
Add khoya and stir for another 2 minutes on low flame.
Now, add ghee and give it a quick mix.
Turn off the flame and let the stuffing cool down. The stuffing should be sticky such that if you compress, it should stick together.
Before you start making the Pitha, get the syrup ready. This way, it will get enough time to cool down.
Mix the ingredients mentioned in For The Syrup section and bring it to a boil. Let the jaggery completely dissolve in water and the syrup turns little thicker. The amount of jaggery can be adjusted depending the sweetness you require.
Once the syrup is done, keep it aside to cool down to the room temperature.
Take the dough that you prepared earlier and cut small balls from it. With the help of your fingers, press the balls to make bowl shapes.
Now, stuff them with coconut stuffing and seal the edges to make stuffed round balls.
For deep frying, heat required quantity of oil in a pan and pour the stuffed balls one by one. Fry until they turn golden brown.
Remove from the oil to a vessel spread with tissue paper to absorb excess oil. Let them cool down to room temperature.
Once, both the balls and the syrup come down to room temperature, drown the balls to the syrup and keep for atleast 4-5 hours. For best result, keep the balls drowned into the syrup overnight.
The Gokul Pitha is ready to be served now.

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