Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Monday, February 28, 2011

Khejur Pitha(খেজুর পিঠা)

  1. Semolina/Shuji- 1 cup
  2. Flour -1/2 cup
  3. Egg- 1
  4. Sugar - 1/4 cup or your taste
  5. Salt - 1/8 ts
  6. Clarified butter/Ghee/oil- 1 Tbs
  7. Baking powder- 1/4 ts
  8. Warm milk- 4 Tbs
  9. Oil - for deep fry
  1. Take shuji, flour, sugar, salt, baking powder and ghee in a large bowl, and mix it well.
  2. Now add the egg and knead the dough. If dough is too dry spread milk and knead it. Dough must not be too dry or too soft. It should be soft enough so that you can make balls with that. If it is not necessary do not use milk.
  3. Make small balls from the dough.
  4. Take one ball and shaped it like an egg, then spread it on top of a colander thinly and start to fold from one end and finish it to another end and close it.
  5. In the same process make all the pitha.
  6. Now heat oil in a pan.
  7. When oil is heated enough, add 3/4 pitha into it, stir it and fry it slowly until it turns to deep golden brown all over and then take it out from oil to a paper tissue. Do not make it hurry otherwise your pitha will remain uncooked inside.
  8. Fry rest of the pitha in the same process and serve it.
  9. You can preserve this pitha in a airtight box for 2/3 weeks. To preserve make sure your pitha is cool down.


  1. tried this recipe.was really good.since making one by one was time consuming for me I rolled out a long rope with the rolling pin and then cut about 2 inches apart and roll them back.didn't get the colander design but get closer look.thanks for the pitha recipe.love it.

  2. Thanks for the short cut way...:)

  3. you have very good and detail technic to show the recipe...i am so inspired..

  4. Hi,
    Thank you very much for your lovely comment.

  5. Hi there,
    Can i baked the pitha rather fry?


    1. Hi,
      I think this pitha can not be baked as far as I know.