By Mousumi Manna  |  1st Feb 2018  |  
5 from 1 review Rate It!
GOKUL PITHAby Mousumi Manna
  • Prep Time


  • Cook Time


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About GOKUL PITHA Recipe

Gokul pithe is a sweet fried dumpling soaked in thick hot sugar syrup.

GOKUL PITHA, a marvellous creation to spice up your day. GOKUL PITHA is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingGOKUL PITHA is just too tempting. This amazing recipe is provided by Mousumi Guha Manna. Be it kids or adults, no one can get away from this delicious dish. How to make GOKUL PITHA is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of GOKUL PITHAby Mousumi Guha Manna. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. GOKUL PITHA is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!


Ingredients to make GOKUL PITHA

  • For Filling: Desiccated coconut: 2 cups
  • jaggery: 1 cup Or sugar: 1½ cup Or condense milk: 400ml
  • cardamom powder: 1 tsp
  • Dry fruits: according to your choice(I used cashew,raisin & almond each 8/10)
  • Khoya: 1/3 cup
  • For outer Crust: All-purpose flour: 1 cup
  • semolina: 1/3 cup
  • Milk: 1cup
  • ghee/ any white oil to fry : 2cups
  • For sugar Syrup: sugar: 1&1/2 cup
  • water: 1 cup
  • rose essence: 1-2 drops (optional)
  • lemon juice: 1tsp

How to make GOKUL PITHA

  1. Make tiny pieces of the jaggery. It will help the coconut to blend with it faster.
  2. Take a large pan and heat on medium flame.Add desiccated coconut and dry roast for 2-3 mins on medium-low flame.  
  3. Add jaggery/sugar/condense milk into pan, whichever you are using.Try to mix it with the coconut flakes.
  4. In the beginning it will seem to be impossible but allow the jaggery to warm a little to melt. Then these will easily mix up. 
  5. Once you notice jaggery-coconut mixture is not sticking to the pan any more, add khoya and keep stirring continuously on medium-low flame.  
  6. Once khoya is mixed completely increase the flame to medium and stir non-stop for 1-2 mins. If you are using dry fruits also, add now.
  7. Switch off the flame sprinkle cardamom powder and transfer immediately into a flat wide palate to cool off.
  8. When the mixture is cool enough to handle but still warm take 2 tbsp of the filling in your palm and give it a shape of round ball.
  9. Keep the prepared balls in a flat plate and now make the outer crust or the coating of the Gokul Pitha.
  10. Sieve and shift the both flour in a deep bottomed bowl. Add semolina and caster powder. Add milk little by little to make a thick paste. Add very small amount of milk to avoid lumps. Break the lumps, if any forms and mix well with a fork.Once the batter is lump free and smooth add more milk and keep mixing to form a very balanced batter. The batter should be able to coat the back of a spoon.
  11. Dip the coconut balls in the batter and coat well from all the sides.
  12. Heat oil/ghee in a round wok.Drop the coated balls in the hot oil.Fry the balls on medium flame until they are golden brown in color.
  13. Remove them from oil and place on paper towels to absorb excess oil. Allow them to rest for 5-7 mins.
  14. In the mean while prepare the sugar syrup.Take a deep bottomed steel pan.Add water.Heat the water on high flame until boiling.Add sugar.A quick stir to help the sugar to dissolve quickly.
  15. When the syrup is producing a lot of bubbles add lemon juice. It will prevent the sugar syrup from crystallizing when it will become cold.Once the syrup reaches one string consistency add rose essence, if using at all.Switch off the burner.
  16. Drop the fried gokul pithe in the hot syrup. Don’t allow it to sit and soak up all the syrup.Wait for 1-2 mins and remove them from the syrup.
  17. Place and arrange them in the serving bowl & garnish with pistachio or almond or cashew & raisins.Serve hot or cold.

My Tip:

1.The batter should be able to coat the back of a spoon. 2.Don’t allow the pithas to sit and soak up all the syrup.

Reviews for GOKUL PITHA (1)

Milli Garg10 months ago

Mousumi Manna
9 months ago
Thank you dear

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