Praises of Bangladesh's Pitha can be heard worldwide. The demand, pride, and elegance of this sweet delicacy Pitha or 'Pithe' is at its prime in the winter season. Rice from the newest grains and the beckoning smell of the freshly prepared jaggery lures our tongue into a watery frenzy. The festival of 'pitha' commences parallely in West Bengal too during this time. Even though there can be no alternate of a Bangladeshi pitha, West Bengal is not that behind, especially in the rural area. Widespread popularity of varieties of pitha can be noticed presently in this part of Bengal too.
Not only in the occasions of the winters, recently this piece of delicacy has been the star preparation for any occasion. The winter is looked upon as the ideal season for its preparation since the onset of Nabanna aromatic Atap Rice and the best quality jaggery all come together to form the best pitha. In Bangladesh every winter is a spectacular sight of various occasions and challenges that ranged from nationwide to petty household competitions. Families exchange various kinds of pithas while the lady of the houses exchange in competitive pitha making of numerous shapes, sizes and types joined in by the other ladies of the house. One can only picturise the whole celebration on seeing with his or her own eyes.
Sweet Chitoi Pitha dipped in Nalen Jaggery
It is known generally that sweetness is the ultimate parameter of assessing a pitha. A pitha can be either dipped in date jaggery or applied otherwise on the other hand in the Bangladeshi Pitha market various kinds of salted pithas are also prevalent in striking proportion. Salty and spicy Pithas also demand appraisal alongside sweet pithas, such is not the scenario in West Bengal. The kingdom of Bangladeshi pitha is surprisingly not only inhabited by veg subjects, but non-veg subjects are to be found too. Stuffing ingredients like egg, meat, and fish [fresh or dried] are widely accepted and appreciated .This is the reason any Bangladeshi pitha's are vividly ambiguous and deserves wondrous praise from the name of the pitha itself and one can easily interpret what type of a pitha it is and what goes as the primary stuffing.
By Barnali Dutta, published by Prasadam:
5 stars based on 3 reviews | Prep time: | Cook time: | Total time: | Yield: Medium bowl | Serving size: 4 serving | Calories per serving: 75
New Atap rice or short grain glutinous newly harvested rice powder: 1 cup,
Salt: 1/2 teaspoon,
Water to make thick batter: 1 and half cup,
Earthenware mould [matir chhach] or appam chatti:
Oil to grease the mould
Baking powder: 1 and half teaspoon if rice soaking time less than 6 hours,
Date liquid jaggery [jiren cut jhola gur]: 1 cup,