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
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- 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 .