Saturday, 4 January 2014

Recipe of the day: Vaja (fried) Pithe (A Bengali cuisine made in Poush Sankranti)

Hello friends! At first, very very happy New Year to all of you! May you all have a great year.....
Today I’m going to share a winter special recipe from Bengali cuisins. We make so many type of Pitha or Pithe on the occasion of Poush Sankranti. One of them I share today; hope you like it…..

Vaja (fried) Pithe


     For the Shell: 

    1. Rice flour:                                         2 cups (or to need) 
    2.  Green Gram:                                     2 cups
    3.  Hot water:                                        to need

    For the filling:

    1.           Grated Coconut:                       3 cups
    2.           Kheer/ condenced milk:            1 cup
    3.           Jaggery/ Sugar:                       1cup
    4.           Cardamom Powder:                    ½ tablespoon
                      Cardamom Pods:                         3-4

    For fry:
                    Refined oil:                                  500ml.


For the Filling:
  1. In a saute pan, mix the Coconut and sugar/ Jaggery together and then place the pan over a simmering flame stirring continuously.
  2. Add the kheer/ condenced milk and Cardamom Powder, and keep stirring till the mixture is moist and turns a little brown and sticky. The consistency should be granular.
  3. Take out of the flame and keep aside.

For the Shell:

  1. Medioum boil the Green Gram.
  2. Knead the flour and green gram into tight and smooth but not very soft dough using hot water.Let it rest for 1 hour or a minimum of ½ hour.
  3. Make very small balls from the dough and spread each ball with fingers into a small shallow bowl shape.
Making Puli:

  1. Stuff the coconut filling into the shells.
  2. Fold them and seal the edges so that filling doesnt comes out.
  3. Heat the oil in a frying pan.
  4. Fry the pulis till all turn brown.
  5. Serve hot with tea or coffie.

 * Usually, filling of any pithe is same. Once you cook enough of it, you can make various pithas.

Tips of the day

1.          Don’t waste the leftover Samosas; preserve in freezer. For eating, take out of the freezer two hours in advance and bake them over low temperature.

2.         Put 2-3 cloves in the sugar to keep ants at bay.

Well, time to say good bye! Share your thoughts here, it’s really precious for me! Take care, have a wonderful weekend……Namaskar.


  1. will surely try. :) thanks for the lovely recipes.