Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup grated coconut
- 1 cup rice flour
- 1/2 cup jaggery, grated
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Wooden spoon
- Flat spatula
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine mashed bananas, grated coconut, rice flour, grated jaggery, cardamom powder, and salt. Mix well.
2. Gradually add water to the mixture and mix until it forms a thick batter.
3. Heat oil in a non-stick pan over medium heat.
4. Take a small portion of the batter and shape it into a small ball. Flatten it slightly with your palm.
5. Gently slide the flattened batter into the hot oil and fry until golden brown on both sides.
6. Use a slotted spoon to remove the fried pithe from the oil and place it on a paper towel to remove excess oil.
7. Repeat the process with the remaining batter.
8. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 pithe
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 18g
Protein: 1g
Fiber: 1g
Sugar: 8g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Rice flour can be substituted with all-purpose flour or wheat flour.
Variations:
- Add chopped nuts like almonds or cashews to the batter for added crunch.
- Add raisins or dried cranberries for a fruity twist.
- Add a pinch of saffron for a rich flavor.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape while frying.
- Fry the pithe on medium heat to ensure they cook evenly.
- Use a non-stick pan to prevent the pithe from sticking to the bottom.
Storage instructions:
Store the pithe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pithe in a microwave or oven until warm.
Presentation ideas:
Serve the pithe on a platter with a sprinkle of powdered sugar and grated coconut on top.
Garnishes:
Sprinkle powdered sugar and grated coconut on top of the pithe.
Pairings:
Serve the pithe with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pithe with a side of fresh fruit like sliced mango or papaya.
Troubleshooting advice:
- If the batter is too thin, add more flour to thicken it.
- If the pithe are not crispy, increase the heat and fry for a few more minutes.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the pithe from absorbing too much oil.
- Use a slotted spoon to remove the pithe from the oil to prevent burns.
Food history:
Pithe is a traditional Bengali sweet dish that is commonly made during festivals and special occasions.
Flavor profiles:
The pithe has a sweet and nutty flavor with a crispy texture on the outside and a soft texture on the inside.
Serving suggestions:
Serve the pithe as a dessert or snack.
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Region: Bangladeshi