Pakan Pithe
Deep-fried rice flour pithe soaked in date palm jaggery syrup. A Bengali Poush Parbon (winter) sweet — pakan comes from paka (ripe/cooked) — sticky, sweet, and crunchy.
People also search this as pakan pitha, pakon pitha.
Ingredients
- salt — 1 g
- Date Palm Jaggery — 300 g
- Cardamom Powder — 2 g
- oil — 120 g
- All-purpose Flour — 50 g
- Rice Flour — 200 g
- sooji — 30 g
- Water — 450 g
Method
- Mix rice flour, maida, sooji and salt with warm water into a firm dough.
- Cover and rest the dough for 20 minutes.
- Melt date palm jaggery with water and cardamom into a thin syrup.
- Shape small balls and flatten into thick discs with a crack-free edge.
- Deep fry on medium flame till crisp and golden.
- Soak the hot pithe in warm syrup for 1 hour.
Common questions
- How many calories in one plate of Pakan Pithe?
- 542 kcal per plate.
- How much cooking time?
- 35 min — 20 min prep, 15 min cooking.