Gurer shira Diye Gokul pithe ( Bengali dessert Gokul pithe in jaggery syrup )
Hello friends! Welcome back to my space Dish Of Delight once again!
Last time when I prepared Doodh puli pithe, there was some coconut stuffing left unused. So, I was thinking how shall I make use of it. Then suddenly I thought of making Gokul pithe and also I had some jaggery syrup in my fridge. So, I thought of replacing sugar syrup with the jaggery syrup and believe me, it turned up more tastier than the sugar syrup ones.
So let’s take a look at the detailed recipe.
For the filling:
Coconut grated 1 cup
Khoya 1/2 cup
Dates palm jaggery 3 to 4 tbsp or as per your taste
For the batter:
All purpose flour or maida 2 cups
Sooji or rava or semolina 2/3rd Of a cup
Milk 2 cups + 1/2 cup if required
For the syrup:
Water 1 and 1/2 cup
Dates palm jaggery 1 cup
Oil enough to deep fry the pithe
I have used 120ml cup for the measurements
- Heat a non stick pan at medium low flames, add all the ingredients mentioned under filling and stir and mix well. Keep on stirring the mixture untill it stops sticking to the pan and the extra water have evaporated. Do not make the mixture too dry
- transfer the mixture to a bowl or plate and let it cool down
- Take small portions of the mixture and roll them between your palms to make a small ball and then flatten it by pressing lightly. Do not make it too thin
- this way make all the fillings and keep then in a flat plate
- in a mixing bowl, take the all purpose flour, semolina and mix well
- now add the milk little by little with constant stirring and mixing untill you get a not so thick not so thin consistency. It should be like a pancake batter
- now rest it for about an hour, as the semolina would soak in moisture from the batter
- after an hour check the consistency of the batter and add a little more milk if it becomes too thick. This time the consistency of the final batter should be a little more thick than the pancake batter
- now heat oil in a kadhai at medium high flames. Once heated, reduce the flames to medium low and wait for some time to cool down the oil a little
- take a coconut filling at a time, dip it in the batter such that it completely gets coated with the batter and gently drop it in the hot oil
- repeat this process and fry 4 or 5 pithe at a time depending upon the size of your kadhai. Do not overcrowd the kadhai
- fry these untill they turn golden in colour with light brown spots. Once fried, strain and remove them from the kadhai and keep these in a plate. Do not over fry these or they would not soak in the syrup and would remain hard
- when the pithe is getting fried, place another heavy bottomed pan at medium high flames, add the water for syrup and jaggery. Stir and mix well untill jaggery melts in the water.
- keep on stirring the syrup untill it has thickened and reduced to half of the original volume. Do not make it too thick, or it won’t get soaked by the pithe.
- once all the pithe are fried, transfer them to the warm sugar syrup and keep soaked for about 10 to 15 minutes depending upon the size of the pithe that you made.
- Gokul pithe in dates palm jaggery syrup is ready to be served. Enjoy it hot or cold.