Ingredients with Measurements:
- 2 cups rice flour
- 2 tablespoons ghee
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1/2 cup dates, pitted and chopped
- 2 tablespoons jaggery
- 2 tablespoons ghee
- 1/4 teaspoon cardamom powder
Special Equipment Needed:
- Medium-sized bowl
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a medium-sized bowl, combine the rice flour, ghee, and salt.
2. Add warm water gradually, stirring until a soft dough forms.
3. Knead the dough for 5 minutes, then cover and set aside for 15 minutes.
4. In a separate bowl, mix together the dates, jaggery, ghee, and cardamom powder.
5. Divide the dough into 10 equal portions.
6. Roll each portion into a thin circle, about 4 inches in diameter.
7. Place 1 tablespoon of the date filling in the center of each circle.
8. Fold the circle in half and press the edges together to seal the filling inside.
9. Heat a frying pan over medium heat.
10. Add 1 tablespoon of ghee to the pan.
11. Place the pithas in the pan and cook for 2-3 minutes on each side, until golden brown.
12. Remove from the pan and serve warm.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 10 pithas
Nutritional Information: Calories: 150, Fat: 8g, Carbohydrates: 18g, Protein: 2g
Substitutions for Ingredients:
- Dates: Raisins, figs, or apricots
- Jaggery: Brown sugar or honey
Variations:
- Add chopped nuts or coconut flakes to the date filling for extra flavor and texture.
- Use different types of flour, such as wheat or buckwheat, to make the pithas.
Tips and Tricks:
- Make sure to knead the dough for at least 5 minutes to ensure a soft and pliable dough.
- Use a rolling pin to roll out the dough as evenly as possible.
- Cook the pithas on medium heat to ensure they are cooked through without burning.
Storage Instructions:
Store the cooked pithas in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the pithas in a pan over medium heat for 2-3 minutes, until warmed through.
Presentation Ideas:
Serve the pithas on a plate with a dollop of ghee and a sprinkle of cardamom powder.
Garnishes:
- Chopped nuts
- Coconut flakes
- Cardamom powder
Pairings:
- Tea or coffee
- Yogurt
Suggested Side Dishes:
- Fried eggplant
- Potato curry
- Lentil soup
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water and knead until the desired consistency is achieved.
- If the pithas are burning, reduce the heat and cook for a longer period of time.
Food Safety Advice:
- Make sure to use clean utensils and surfaces when preparing the pithas.
- Wash your hands before and after handling the dough and filling.
Food History:
Chitoi pitha is a traditional Bangladeshi sweet dish that is typically served during festivals and special occasions. It is believed to have originated in the 16th century, when it was served as a sweet snack to the Mughal emperors.
Flavor Profiles:
Sweet, nutty, and slightly spicy.
Serving Suggestions:
Chitoi pitha is best served warm with a dollop of ghee and a sprinkle of cardamom powder.
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Region: Bangladeshi