Mishti Pithe Recipe

Introduction to Mishti Pithe

Mishti Pithe is a traditional Bengali sweet, typically enjoyed during the winter months, especially during the Poush Sankranti festival. This delightful dessert is known for its rich flavors and the nostalgia it brings to Bengali households. The origins of Mishti Pithe date back to ancient Bengali traditions where rice, coconuts, and jaggery were abundant and used to create delectable festive treats.

The word "Pithe" refers to a variety of rice cake or dumpling desserts prevalent in Bangladesh and the Indian states of West Bengal, Assam, and Odisha. They can be steamed, fried, or boiled, and contain different fillings or toppings.

Ingredients

• Rice Flour - 2 cups
• Grated Coconut - 1 cup
• Date Palm Jaggery - 1 cup
• Milk - 1 and 1/2 cups
• Water - 1 cup
• Cardamom Powder - 1/2 teaspoon
• Ghee - for greasing
• Salt - a pinch

Preparation

Preparing the Rice Flour Dough

1. In a saucepan, bring water and milk to a gentle boil. Add a pinch of salt to the mixture.
2. Gradually add the rice flour into the boiling mixture, stirring continuously to avoid lumps. The mixture should come together into a smooth dough.
3. Remove the dough from heat, and allow it to cool enough to handle comfortably.
4. Knead the dough gently until it is soft and pliable.

Preparing the Coconut Filling

1. In another pan, melt the date palm jaggery over low heat. Stir gently until it dissolves completely without sticking to the pan.
2. Add the grated coconut into the melted jaggery, and mix well.
3. Sprinkle cardamom powder over the mixture and stir to combine.
4. Cook for a few minutes until the mixture thickens slightly. Remove from heat and let it cool.

Cooking Process

Shaping and Filling the Pithe

1. Take a small portion of the rice flour dough and roll it into a ball.
2. Flatten it gently in your hand, creating a small bowl shape.
3. Place a spoonful of the coconut and jaggery filling in the center of the flattened dough.
4. Fold and seal the edges to enclose the filling completely.
5. Repeat with the remaining dough and filling.

Cooking the Mishti Pithe

1. Grease a steamer tray with a thin layer of ghee.
2. Arrange the prepared pithe in the steamer.
3. Steam for about 15-20 minutes or until the pithe become slightly translucent.
4. Use a cooking timer to ensure perfect timing.

Serving and Enjoying Mishti Pithe

Serve the warm Mishti Pithe immediately after cooking for the best experience, as the warm pithe enhance the sweetness of the jaggery and provide a comforting treat during cold weather. They can also be served chilled if preferred.

Pair with a warm cup of tea or as a dessert after a traditional Bengali meal.