Bhatja Pitha

Introduction

Bhatja Pitha is a traditional sweet delicacy originating from the eastern Indian states, particularly Odisha and West Bengal. Known for its divine taste and aroma, this dessert is a staple during festivals and family gatherings. The word "Pitha" essentially refers to a pastry or cake in these regional dialects, with "Bhatja" denoting a specific cooking method associated with steaming.

The history of Bhatja Pitha dates back centuries, associated with harvest festivals and traditional rituals. It symbolizes abundance and prosperity, reflecting the agrarian culture of the region. This pitha integrates simple, seasonal ingredients to create a rich, flavorful treat enjoyed by locals and outsiders alike.

Ingredients

• Rice Flour - 2 cups
• Grated Coconut - 1 cup
• Jaggery - 1 cup
• Cardamom Powder - 1 teaspoon
• Salt - a pinch
• Water - as needed
• Ghee - for greasing
• Banana Leaves - for wrapping (optional)

Preparation

Step 1: Preparing the Filling

1. Mix the grated coconut with jaggery in a bowl.
2. Add cardamom powder to the mixture and combine well till it forms a uniform blend.
3. Allow it to sit for some time to let the flavors marry into the coconut-jaggery mixture.

Step 2: Preparing the Dough

1. In a separate bowl, blend rice flour with a pinch of salt.
2. Gradually add water to the mixture, stirring continuously to make a smooth yet firm dough.
3. The aim is to achieve a consistency that allows easy shaping without cracking.

Cooking Process

Step 3: Assembling the Pitha

1. Divide the dough into equal portions, sizing them as per your preference.
2. Flatten each portion on your palm or on a greased surface using ghee.
3. Place a spoonful of the coconut-jaggery mixture in the center of each flattened dough.
4. Fold the dough to enclose the filling completely and gently shape it into a ball or an oblong.
5. If using banana leaves, place the wrapped pitha on them for additional flavor.

Step 4: Steaming the Pitha

1. Heat water and prepare a steaming setup. Use a traditional steamer or a large pot with a steaming rack inside.
2. Place the assembled pithas onto the steamer rack, ensuring they do not touch each other.
3. Steam the pithas for around 30-40 minutes, checking occasionally. Here’s a link to help time your steaming.
4. Pithas are done when they appear glossy and have a slight firm texture to touch.

Serving Suggestions

Bhatja Pitha is best enjoyed warm, enhancing its sweet, melt-in-the-mouth flavor. Though traditionally eaten plain, these pithas can be paired with dollops of ghee for a richer taste. They make for comforting snacks or desserts, especially during monsoon evenings with a warm cup of tea or coffee.

Considering their cultural lineage, serving them during a festival or celebration eventets forth a heartwarming flag of cultural pride and culinary prowess.