Gokul Pithey

In Bengal winter means different kinds of sweets and Pithey is one of them. Combination of all purpose flour, semolina, milk, khoya kheer, coconut and nalen gur ( very difficult to explain in english) and transform the whole list into a gokul pithey. Its preparation is a bit tricky but try it, its worth it.

Ingredients

For the batter

Semolina(suji)-200 gm

All purpose flour-200 gm

Milk-1 litre

Sugar-2 tbsp

Baking powder-a pinch

fennel seeds(mouri/saunf )-a pinch

For the stuffing

Desiccated coconut - 2

nalen gur - 250 gms

Khoya Kheer - 250 gms

Mix desiccated coconut, khoya kheer and gur in a large vessel and knead well. Now put it over slow flame and stir continuously till the mixture becomes sticky. Take a little of the mix, roll a small ball between your palms and then flatten between your palms to make a disc about 1" in diameter.

Mix all the batter ingredients in a large bowl except baking powder and fennel seeds and let it rest for 3/4 hours, preferably over night in a fridge. Add baking powder and fennel seeds just before cooking.

Add more milk if required to make the batter of pouring consistency.

In a clean pan add water to nalen gur and boil till the mixture turns into a syrup. You may need to add 1-2 tsp sugar. Heat oil in a kadai. Dip the coconut discs into the batter and fry them till they turn golden-brown.