Recipe: Pakan Pitha

In this video you will see the recipe of a traditional Bangladeshi cake (pitha), named 'Pakan Pitha'.

Category:

Howto & Style

Tags:

• Pakan Pitha
• recipe
• Bangladesh
• India
• traditional cake

[rinamiah]

hi thanks for uploading this video please can you tell me the receipe and how to make it in writing because i could not undersatnd what u said coz of music and could not see the writng very well

[vgtyhbnjuikm]

@rinamiah Hey, thanks for your asking. Let me first tell you what ingredients you will need and their amounts. Ingredients are 1/2 kg rice powder, 1/2 kg fried mung dal, 1 tsp flower, 1/8 tsp baking powder, 2 and 1/2 tsp of crashed sugar, 1tsp ghee, 1or 2 eggs, 1tsp salt, 1/2 kg gur (jaggery).

[vgtyhbnjuikm]

@rinamiah To make dough, First you need to crash fried mung dal and mix them up with rice powder and a small quantities of boiled water. Add salt, crushed fine suger, egg, baking powder and flower in the dough and mix up properly. Second step is to making raw ruti/chapati from the dough and making raw pithas as showen in this video. You need to make design and at the same time these designs will facilitate better penitration while you fry them and merge them in gur/sugar syrup.

[vgtyhbnjuikm]

@rinamiah Third step is to fry these raw pithas and you need to side by side make syrup of gur or sugar. In a final step you just need to put your fried pithas in gur or sugar syrup and keep them submerged in the syrup for some times and that's it. You pithas are ready to serve. Thanks again.

[yasminkhan]

Thanks for the recipe .... I have been trying to make this pitha for the last several days using a friend's recipe but it was a disaster....your recipe and method seems so easy....I shall give it a shot today. Can you please let me know how much water you put to make the sugar syrup? Cheers from Brisbane!!?

[vgtyhbnjuikm]

@yasminkhan : Greetings from Japan. Thanks for your comments. Do you mean Gur or jaggary syrup? It's up to you... whether you like the syrup thin or thik. May be a medium one is better...first according to your need (amount of pitha) you start with a concentrated syrup and then put more water into it according to your preference. Keep me posted, if you could do it perfectly.

[MrJoshfata]

ami kono pitha banate pari na , boi pore pore ar youtube dekhei shikhchi . chomotar ekta video r jonno onek dhonnobad , shombhob hole aro den bhaia ,plz .

[xclusivenazia]

Amazinggggggggggggggg ... wish i was there

[yasminkhan]

@vgtybnjuikm : Many thanks for your response. I shall follow your tips the next time I make Pakan Pitha. I made about 50 Pakan Pithas for our Pohela Baishak lunch, they came out pretty good....well, the pithas were a bit crunchy (unlike my the ones my mother used to make -- ammu's ones were a bit soggy and soft) ... next time I shall have to put a bit more water to the sugar syrup (I used sugar, it is difficult to get gur in Brisbane but gur makes such a difference). Cheers!?

[vgtyhbnjuikm]

Yes. We boiled mung dal before we smashed them. And before boiling, it might be better to fry them for sometimes.