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These are delicious steamed sweets that are usually made during Sankranti or Harvest festival in the month of January. Quite popular in Bangladesh and Eastern India, they are traditionally made of rice flour and stuffed with coconut-date palm jaggery filling.
Such an exciting dish.
In a bowl, mix together rice flour, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for half an hour.
Divide into 10-11 equal portions. Take each portion and roll into a small circle with your fingers
Put 1/2 tsp. of the carrot filling in the centre and close it into a crescent shape. Seal all the edges by running a fork around and making an impression.
Make similar pithes with the remaining dough. Place a cloth on a steel colander and transfer all the pithes on it.
Now cover the pithes with the cloth and place this colander over a saucepan containing water. Place a steel plate over it and steam for 4-5 minutes.
Garnish with crushed saffron and powdered brown sugar or castor sugar. Serve, preferably with liquid jaggery.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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