Recipe: Steamed pitha.

Assalamu Alaikum friends, how are you all, I am also fine, Alhamdulillah, by the grace of Allah. Today I have come with a pitha recipe. This pitha is one of the traditional winter pithas of Bangladesh, which is mainly made with Atab rice powder, coconut and date molasses and is steamed. It is soft and fluffy and it is made with a combination of date molasses and coconut puree, so it is very delicious to eat. It is also known as a delicious snack. It is a very popular dish in both cities and villages, especially in winter. However, in cities, it is prepared as a morning and evening snack throughout the year.

Rice powder and jaggery

Bhapa pitha is basically a delicious winter dish. The taste of hot Bhapa pitha in the foggy environment of winter mornings is an integral part of Bengali culture. Although it is traditionally a rural dish, over time it has become very popular among city people. Currently, Bhapa pitha is prepared on the sidewalks and in various restaurants along the roads. Schools, colleges and even various organizations organize winter pitha festivals. There, all the traditional pithas of rural Bengal are made and displayed. From generation to generation, women in every household have maintained this traditional tradition. It has maintained prosperity among all the young and old in the family. Not only Bhapa pitha, there are many other types of pitha. Puli pitha, Chitai pitha, Semai pitha, and various other types of pitha. However, even if I cannot make all types of pitha, I can make Puli pitha, Tel pitha, Bhapa pitha, Patisapta, and Semai pitha. Today, I have made only Bhapa pitha among these pitha. The arrival of winter means making pitha.

Ingredients:

• Atab rice powder.
• Date molasses.
• Salt to taste.
• Water as needed.

I didn't have coconut so I made it without coconut.

🔆Making: First, take the rice flour in a bowl and mix it with enough water and salt to taste.

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🔆 Making puri: I use a tea sakni and a tipni for pouring oil as a vessel for making puri. I make a layer of rice powder in the tipni and mix jaggery on top of it.

🔆 Steaming: To steam, I first heat water in a pressure cooker, open the whistle, and steam my pitha in the hole where the chhiti is.

🔆 Serving: When the pitha is ready, I serve it hot.

Let me know how my simple recipe for steamed pitha turned out through your valuable feedback. I got my cooking lessons from my mother. I have been watching her since I was a child and she used to make and serve us various types of pitha in winter. And I learned how to make this pitha from my mother. May everyone be well and pray for me. Allah Hafez ❤