A very happy makar sankranti!
The other day while chatting over the phone with my mom, we were discussing about the different types of pithe, how they are made and the difficulty levels. She was saying that how she used to be busy on this day making pithe for everyone’s liking. I did not like pithe until I grew up and started loving the puli pithe and she would at least make once for me though it took so much time from her busy schedule. Now my brother and I are both away from home, she has lost her motivation to make pithe and only makes the one my baba loves. Now while chatting she came up with a name ‘gokul pithe’ which was new to me and we never had at home. I don’t know why she did not make it but she said that in her childhood she relished when her grand mom prepared for the family. So it’s a great traditional recipe which we missed. Hearing that I became curious and started surfing the net and got some recipes which were quite easy.
Gokul Pithe is a batter fried dumpling with coconut khoya stuffing and finally dunked into sugar syrup. The recipe has got three easy steps. First step is to prepare the stuffing, next to make the batter and sugar syrup and finally to deep fry and soak in the syrup. It is quite easy, gets ready in no time and tastes really good.
Tips:
Make sure that while making the stuffing you continuously stir or else the mixture might stick to the bottom and burn. The batter should be thick and lump free. You may serve it warm, at room temperature or chilled.
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GOKUL PITHE: FRIED DUMPLINGS WITH SWEET COCONUT STUFFING
- YIELD: 10-12 depending on the size (4-6 Servings)
- PREP: 15 mins
- COOK: 15 mins
- READY IN: 30 mins
It is a batter fried dumpling with sweet coconut and khoya stuffing and soaked in sugar syrup.
INGREDIENTS
- 1 cup coconut freshly grated
- 1 cup khoya or mawa crumbled
- 1/2 cup granulated sugar
- 2-3 pods green cardamom powdered
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup milk to make the batter
- 1/2 cup water to make the batter
- 2 cups granulated sugar for sugar syrup
- 1 cup water for sugar syrup
- 1-2 drops rose water optional
- 2 table spoons ghee or clarified butter
- 1 cup oil for deep frying
INSTRUCTIONS
-
- For the stuffing: In a heavy bottomed pan add 1 cup of sugar and grated coconut and stir at a medium low heat for 3-4 mints. Then add the crumbled khoya and mix in well. Continuously stir the mixture until it starts to leave the sides of the pan.(approx.5 mints). Add the cardamom powder and remove from heat. Set aside to cool.
- To make the batter: Combine the flour and the baking soda in a bowl and add the milk and water gradually to form a batter. The consistency should be thick like a pakora batter. Set aside.
- To make the sugar syrup: In a saucepan add the sugar and water and boil until the syrup is thick (about one thread consistency). Add the rose water if using. Transfer to a deep bowl and keep warm
- When the stuffing is cool enough to handle make 10-12 round balls out of it. Gently press each ball. Now heat the oil and the ghee together at medium heat. When the oil is hot enough dip each ball in the batter and fry till it is golden brown in color. Drain and immediately drop in the warm sugar syrup. Repeat with the rest of the balls.
- Soak the fried dumplings in sugar syrup for 5 mints. and when it is soft take out from the syrup and serve.
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