Five delightful winter recipes. A Bengali dessert to cherish during winter

West Bengal and Bangladesh offer a variety of pulp. The different types of crust share some basic ingredients, but differ in recipes and cooking styles.

Every food lover’s heart belongs to Bengali cuisine. You will never forget the flavors and aromas of this rich and versatile dish. Food in Bengal changes with the change of seasons. Summer along brings calming Am Tok and Am Dal, while monsoon brings khichudi (khichdi) and joy. Likewise, winter brings cravings for delicious food and thrust. What is pith? The recipe consists of palm jaggery, fresh dates (nolin gur and khjur gur), fragrant rice flour, milk and coconut in a sweet palm-sized dessert. Today, pithe is available in many sweet shops, but it is generally prepared at home by a typical Bengali family. It is a tradition for every Bengali to prepare meat during the winter season. If you visit any home in Bengal (and Bangladesh) during this time of year, you will be greeted with hot and fresh yoghurt as well as gur-er payesh (gur ki kheer). In addition to Bengal, pith is also celebrated in Bihar, Assam and Odisha in eastern India.

You can find a variety of crater all over West Bengal and Bangladesh if you explore. Although there are some similar ingredients (such as rice flour and guar), different types of husks have different recipes and cooking styles. The steamed ones are bhapa pithe, while others are rosh bora and kheer (kheer boli). In addition to fried meat, you can also find baked meat (cheetoy pie) and fried pulp (baja poli). In addition, each pithe variety has its own name, shape, and size. There are many types of dandruff. Looks interesting, doesn’t it?

You will fall in love with Bengali cuisine all over again when you try these popular recipes. Check them out!

5 Delicious Recipes You Must Try:

  • Batishapta – Patishabta is a popular dish made of rice flour and suji and stuffed with a delicious caramelized jaggery-coconut mixture. You can also substitute khoya and sugar for jaggery and coconut if you can’t find them.
  • Dood Polly – Polly is a type of sweet meat that is steamed and covered in rice flour and filled with jaggery and coconut. Steamed poly can be eaten as is or you can dip it in sweet, thick milk and eat it as a poly worm. It is similar to modak or gujiya. Dodd Poli’s traditional recipe includes fresh jaggery in place of sugar to sweeten the milk and filling.
  • Gokul Beth – This crust is fried and soaked in sugar syrup instead of steam. Plus, coconut and jaggery stuffing was included, and the texture was smooth and melting in the mouth.
  • Shackley Beth Do you like ABAM? Chakli pithe is what the Bengalis call it. Once you bite it, you won’t be able to stop. Served hot with jaggery, this is a very thin and fluffy crepe. You can also get a thin and small variety called soru chakli from this hole. Khair is often served with a formal suru.
  • Rosh Bora – Vada is steeped in sugar syrup, and is one of the easiest kernels to prepare. You can enjoy it all year round, as it is one of these places. Urad dal is usually used to make vada, but sweet potatoes are also used. Try these fadas this winter and get in the spirit of the season!

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