😊Hello, dear food lovers of the Hive community!
How are you all doing? Wishing everyone a very good evening.
I am a Bangladeshi, and in Bangladesh, winter without making pitha is simply unimaginable. Bengalis are festive people, and who doesn’t love eating pitha-puli in the winter season? There is a special joy in gathering with relatives during winter, making pitha together, and enjoying it as a family.🥰
Currently, I am living in Tangail. I was feeling a strong craving for pitha, so I decided to make some just for myself and my husband. I really love pitha, and since winter is almost over, I had a strong desire to make and enjoy it. I also love trying out new varieties of pitha. Whenever I make pitha, I feel excited and impatient to taste it until it’s finally ready.😋🤤
Today, I made Pakn Pitha for the first time. I will be sharing that recipe with you all. The pitha I’m showing today is Dudh Pakn Pitha.
Ingredients needed for Dudh Pakn Pitha:
1 kg full cream milk
Sugar (as needed)
1 egg
1 white cardamom
Rice flour
With just these few ingredients, we can make a delicious pitha.
First, I placed a pot with water on the stove to heat. There is no fixed measurement here, because you should use water according to the amount of pitha you want to make. Since I was making a small quantity just for me and my husband, I used about one cup of water. I added some sugar to the water. When the water came to a rolling boil, I added rice flour little by little to make a dough.
Then I transferred the dough into a bowl and kneaded it well until it became soft. After that, I added one egg and kneaded again to make a smooth, soft dough. I let it rest for 20 minutes.
Next, I divided the dough into five portions to roll out flatbreads. I initially thought of making rose-shaped flowers, but I didn’t have the necessary tools like a cookie cutter or knife. I’ve just started my new household, so I haven’t bought these items yet. But that’s okay—you can create different shapes using whatever tools you have at home.
I rolled out five flatbreads, then used a small cutter to make round shapes. With the help of a spoon, I made some designs and then folded them. You can make any design you like—there are no strict rules here. Feel free to shape them however you want. You can understand the process clearly by looking at the pictures, as I showed everything step by step.
Then it was time to fry the pitha. I heated a good amount of oil in a pan and deep-fried the small pithas.
I fried them on medium to low heat until they turned lightly brown. There’s no need to fry them too much. Never rush this step—fry them slowly so they cook properly from the inside. Once done, I took them out and kept them on a plate.
Next, I took another pot and poured in the liquid milk, then boiled it until it thickened. I added one cardamom. I didn’t use any other spices, as I don’t like adding bay leaves to my pitha. Then I added sugar according to my taste. To balance the sweetness and enhance the flavor, I added a pinch of salt.
Here’s a small tip for you: when making any kind of dessert, adding just a tiny pinch of salt (not more than that) really enhances the flavor. You might think the dessert will taste salty, but that won’t happen if you use only a pinch.
Once the milk thickened, I added all the fried pithas into it. There’s no need to boil them for long—after one or two minutes, I turned off the stove and covered the pot, leaving it like that overnight. The real taste of pitha comes out after it cools down. Especially milk-based pithas taste even better if eaten after 6–7 hours.
We Bengalis truly love making and enjoying pitha this way. The pitha turned out amazing, as you can see. I hope you will definitely try this Dudh Pakn Pitha at home. I’ll come back again with another recipe.
Thank you so much, everyone ❤️
