India > Indian Bengali > Bengali Sweet

Coconut Narikol Pitha Recipe

Ingredients with Measurements:
- 2 cups of rice flour
- 2 cups of freshly grated coconut
- 1 cup of jaggery
- 2 tablespoons of ghee
- 1 teaspoon of cardamom powder
- 1/4 teaspoon of salt
- 1/4 cup of water

Special Equipment Needed:
- A deep frying pan
- A flat-bottomed ladle

Step-by-Step Instructions:
1. In a bowl, mix together the rice flour, grated coconut, jaggery, ghee, cardamom powder, and salt.
2. Add the water to the mixture and mix until a soft dough is formed.
3. Heat the oil in a deep frying pan over medium heat.
4. Take a small portion of the dough and shape it into a flat disc.
5. Carefully drop the disc into the hot oil and fry until golden brown.
6. Remove the pitha from the oil and place it on a plate lined with paper towel to absorb the excess oil.
7. Serve the pitha warm or at room temperature.

Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6

Nutritional Information:
Calories: 300
Fat: 10 g
Carbohydrates: 40 g
Protein: 5 g

Substitutions for Ingredients:
- Jaggery can be substituted with brown sugar.
- Ghee can be substituted with vegetable oil.

Variations:
- The pitha can be filled with a sweetened coconut mixture before frying.
- The pitha can be flavored with different spices such as cinnamon or nutmeg.

Tips and Tricks:
- Make sure the oil is hot enough before adding the pitha.
- Fry the pitha in batches to avoid overcrowding the pan.

Storage Instructions:
The pitha can be stored in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
The pitha can be reheated in a preheated oven at 350°F for 5-7 minutes.

Presentation Ideas:
The pitha can be served on a platter with other traditional Indian sweets.

Garnishes:
The pitha can be garnished with chopped nuts or dried fruits.

Pairings:
The pitha pairs well with a cup of hot masala chai.

Suggested Side Dishes:
The pitha can be served with a side of yogurt or raita.

Troubleshooting Advice:
- If the pitha is not golden brown, increase the heat of the oil.
- If the pitha is too greasy, reduce the amount of oil used.

Food Safety Advice:
- Make sure the oil is hot enough before adding the pitha.
- Fry the pitha in batches to avoid overcrowding the pan.

Food History:
Coconut Narikol Pitha is a traditional Indian sweet that is usually served during festivals and special occasions.

Flavor Profiles:
The pitha has a sweet and nutty flavor with hints of cardamom.

Serving Suggestions:
The pitha can be served as a dessert or as a snack.

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Region: Bangladeshi

Taste: Sweet, Coconutty, Nutty, Savory