Authentic Gur Narkel Mera Pitha Recipe: Traditional Bengali Jaggery & Coconut Sweet Delight, A Winter Delicacy
Authentic Gur Narkel Mera Pitha Recipe: Traditional Bengali Jaggery & Coconut Sweet Delight
Gur Narkel Mera Pitha, a traditional sweet delicacy crafted from rich jaggery (gur) and freshly grated coconut (narkel). This beloved pitha boasts a delightful chewy texture and a harmonious blend of caramelized sweetness and nutty coconut goodness. Perfect for festive celebrations, family gatherings, or a comforting homemade treat, Gur Narkel Mera Pitha is both easy to prepare with only 4 ingredients and irresistibly delicious.
Equipment
- 1 steamer/colander to steam
Ingredients
- 2 cups rice flower
- 1 tsp salt
- 1 cup khejur gur/ date molasses jaggery
- 1 cup grated coconut fresh/frozen
Instructions
COOKING METHOD 1:
- In a pan dry roast the rice flour until fragrant. we don't want it to change color. we just want it lightly toasted.
- add 2 cups of water, salt and cook for 2 minutes. combine well.
- Transfer into a plate/bowl and knead a soft dough.
- At this point you can add your soften jagerry and coconut and knead well until smooth.
- Then give them your desirable shape with of your hands.
- Repeat the process making sure theyre all even sized
- In a pot add some hot water to stove. place a colander and add all the pithas in. cover and steam for 30 minutes. once ready you'll see melted jaggery oozing out.
- Serve hot or cold and enjoy.
Cooking method 2:
- In a pot add 4 cups of water. bring it to a boil..
- add salt, jaggery and mix well.
- Add rice flour, coconut and poke a few hole. cover and cook for 3-4 minutes in low heat. then mix well and transfer into a bowl to knead.
- while its still hot knead a soft dough.
- Take even portions and give your desired shapes.
- Repeat the process.
- Using the same method mentioned above steam the pithas for 20-25 minutes.serve and enjoy. 😊
Notes
- These are two different ways of making sweet mera pitha that I’ve learned from two sides of my family. As I grew up they both made sense to me.
- Cooking Method 1 is a bit extra work but you can that gooey caramelized jaggery and it’s much more intense in terms of sweetness. Whereas cooking method is more traditional, takes less time to prepare and the taste is more mellow and blended into the dough.
- Feel free to use any sort of steamer you have available. They all work just fine.
- Depending on the size of your pitha shapes it might cook faster or take longer.
- Just keep an eye out and check after 20 minutes.
- Try not to over cook as it becomes tough and rubbery and not pleasant to eat .
Authentic Gur Narkel Mera Pitha Recipe: A Traditional Bengali Winter Sweet Delicacy
Winter in Bengal is synonymous with an array of seasonal treats that warm both the heart and soul. Among these cherished winter delicacies, Gur Narkel Mera Pitha stands out as a timeless classic. This traditional Bengali sweet is a labor of love, bringing together earthy, rich jaggery (gur) and aromatic grated coconut (narkel) to create a soft, chewy pitha that perfectly balances sweetness and texture.
What Makes Gur Narkel Pitha So Special?
For Bengalis, the arrival of winter marks not just a change in weather, but the beginning of a season filled with age-old culinary traditions. The distinctive flavors of this pitha, made with rice flour, freshly grated coconut, and the deep, caramel-like sweetness of date molasses (khejurer gur), evoke nostalgia and childhood memories. It’s often prepared during special occasions like Poush Parbon, Makar Sankranti, and other winter festivities.
Not only is Gur Narkel Mera Pitha a sweet treat, but it also holds cultural significance. Passed down through generations, it represents the warmth of family gatherings and the joy of celebrating the winter harvest.
Key Ingredients for Gur Narkel Mera Pitha Recipe
Let’s take a closer look at the ingredients that make this traditional Bengali dessert a household favorite:
• Rice Flour: The foundation of the pitha, providing a soft yet slightly chewy texture.
• Jaggery (Khejurer Gur): An essential winter ingredient in Bengali cuisine, lending a rich sweetness with deep, complex flavors.
• Grated Coconut: Adds a nutty, aromatic flavor while complementing the sweetness of the jaggery.
• Salt: Just a pinch to enhance the overall flavor profile.
The Secret Behind Using Khejurer Gur (Date Molasses)
One of the critical elements that make Gur Narkel Mera Pitha unique is the use of khejurer gur. Unlike regular sugar, this date palm jaggery offers a subtle smokiness and an intense sweetness that’s almost intoxicating. This jaggery is harvested fresh in winter, which is why this pitha is best enjoyed during the colder months.
Using khejurer gur adds a distinctive depth to the flavor, making the pitha richer and more aromatic. The freshness and quality of this ingredient can truly make or break your pitha, so try to source it from authentic local stores or specialty Bengali markets if possible.
Step-by-Step Guide to Making Gur Narkel Mera Pitha
Below is a detailed guide on how to recreate this beloved traditional sweet at home.
Cooking Method 1:
Preparation Time: 30 mins
Cook Time: 25 mins
Servings: 2-4 (depending on pitha size)
1. Roast the Rice Flour: In a dry pan, lightly roast the rice flour until fragrant but not browned. This step enhances the flavor.
2. Form the Dough: Add 2 cups of water, salt, and cook until it thickens slightly. Once done, remove from heat.
3. Mix & Knead: Transfer the mixture to a plate, add jaggery and grated coconut, and knead into a soft dough. This step requires patience as the dough should be smooth and pliable.
4. Shape the Pithas: Divide the dough into portions and shape them using your hands. Traditional pithas are oval or semi-circular.
5. Steam the Pithas: Place the shaped pithas in a steamer lined with a banana leaf or cloth. Steam for around 25-30 minutes.
6. Serve Hot or Cold: Once done, serve them with a drizzle of extra melted jaggery for added sweetness.
Cooking Method 2:
If you prefer a softer texture, this method is for you:
1. Boil 4 cups of water in a pot and add salt.
2. Stir in jaggery and mix until fully dissolved.
3. Add rice flour, grated coconut, and poke a few holes in the dough to allow steam to penetrate evenly. Cook for 3-4 minutes.
4. Knead the dough until soft, shape, and boil the pithas in the jaggery syrup for an additional 20-25 minutes.
Notes & Tips for Perfect Pithas
• Always use fresh ingredients, especially the jaggery, as it enhances the flavor.
• Use a traditional steamer or a colander if a dedicated steamer is unavailable.
• Do not overcook the pithas; they become tough and chewy if left steaming for too long.
• You can store these pithas in an airtight container for up to 2-3 days.
The Cultural Importance of Pithas During Winter Festivals
The tradition of making pithas like Gur Narkel Mera Pitha goes beyond just cooking; it’s about family bonding and celebrating cultural heritage. During Poush Parbon, families gather to prepare various types of pithas and enjoy them together. This practice strengthens familial bonds and keeps traditional recipes alive.
Why Winter is the Perfect Time for This Sweet Treat
The cold weather enhances the craving for something warm, sweet, and comforting. Gur-based sweets like this pitha are especially popular as they generate warmth in the body, making them perfect for the winter chill.
Health Benefits of Gur Narkel Pitha
Aside from being a delightful treat, Gur Narkel Pitha also offers several health benefits:
• Natural Sweetener: Jaggery is rich in iron and antioxidants, making it a healthier alternative to refined sugar.
• Coconut’s Nutritional Value: Coconut provides essential nutrients like healthy fats and dietary fiber.
• Gluten-Free Dessert: Since it uses rice flour, this pitha is naturally gluten-free, making it suitable for those with gluten sensitivities.
FAQs
What type of jaggery is best for this recipe?
Khejurer gur (date molasses jaggery) is highly recommended for its rich and deep flavor, especially during winter when it’s freshly harvested.
Can I make this recipe without a steamer?
Yes, you can use a makeshift steamer using a large pot with a colander and a lid.
Is Gur Narkel Pitha vegan?
Yes, it is entirely vegan as it uses plant-based ingredients like rice flour, jaggery, and coconut.
Can I store leftover pithas?
Absolutely! Store them in an airtight container at room temperature for 2-3 days or refrigerate for longer shelf life.
Can I substitute jaggery with sugar?
While you can use sugar, it won’t provide the same depth of flavor as jaggery. The rich caramel taste is a signature element of this pitha.
How can I prevent my pithas from becoming hard?
Ensure you do not over-steam them. Also, keep the dough soft and moist by adding a little extra water if needed.
Conclusion
Gur Narkel Mera Pitha is more than just a dessert; it’s a celebration of Bengali tradition, love, and the winter season. With its soft, chewy texture, rich sweetness from jaggery, and the delightful aroma of coconut, this recipe is a must-try for anyone who appreciates authentic Indian sweets. Whether you’re preparing it for a festive occasion or simply indulging in a bit of culinary nostalgia, this pitha is sure to warm your heart and delight your taste buds.
Suggested Inbound Links
• Authentic Malai Tawa Chicken Roast Recipe: Creamy & Spicy Grilled Chicken Delight
• Easy Sora/Chushi/Shemai Pitha Recipe: Traditional sweet Rice Cake from Bangladesh
Enjoy preparing this authentic recipe and embracing the warmth of Bengali tradition!
Enjoy!
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Do you buy rice flour or make those at home? I have struggled with store bought ones and have not succeeded making those at home.
Thank you for reaching out. This is store bought flour. You can give this recipe a try following the instruction and guide.
If you’re still not happy with it I can share homemade rice flour using bhaater chal in my blog. However it is still not going to be exactly same as Bangladeshi atop chal/binni chaler gura.
Hope this helps,
love,
Kumkum