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Gokul Pithe

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Gokul Pithe is a popular Bengali winter special recipe of sweet fried dumplings soaked in sugar or date palm jaggery syrup. This pithe has a stuffing of coconut and kheer and are mostly made to celebrate the harvest festival of Poush Parbon or Makar Sankranti when winter special Nolen Gur or Date Palm Jaggery is available in abundance. Adding rice flour from newly harvested aromatic rice makes these dumplings crisp while it is soft inside. This pithe is then soaked in a jaggery syrup which makes these dumplings juicy and simply an irresistible dish to relish .Serve Gokul Pithe at room temperature as a delicious aftermeal dessert.
prep time 30 Mins
cook time 30 Mins
chef Kumkum Chatterjee
Step 1

Boil half cup milk in a pan. Make a slurry of milk powder with warm milk and mix it in the boiling milk.

Step

Add grated jaggery and boil till milk is semi – thick consistency.

Step 2

Add grated coconut and stir continuously till almost dry. Add a teaspoon of ghee and cardamom powder and toss to mix well.

Step

Allow the mixture to cool partially.Divide the stuffing into lemon sized balls and flatten each ball .Set aside to cool.

Step

Making the syrup : Boil the jaggery with 2 cups water for 7-8 minutes till you get a nice golden syrup .Strain the liquid gur and set aside to cool.

Step

For the batter: Pour flour in a bowl.Add semolina, rice flour, baking powder, pinch of salt,ghee, fennel seeds. Mix gradually warm milk as needed to make a thick batter. Cover and set aside for 10 minutes for semolina to soak and mix in the batter.Stir gently.Batter should be of pouring consistency.

Step

Frying: Heat oil in a wok.Dip the prepared flattened balls in the batter and coat each ball. Gently slide the balls in oil and fry on medium heat in batches till golden brown on both sides. Soak the fried dumplings in warm jaggery syrup for 30 minutes to soak and absorb the flavor of nolen gur.

Step

Serve Gokul Pithe as a delicious aftermeal dessert and relish!

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