Pithe Barfi Recipe: With Step by Step Pictures

Pithe is a dessert that is deeply rooted within Bengali culture. It is usually eaten in winters, but how can I not make my Dada's favorite dish on Rakshabadhan...!!! He was not here with me this Rakshabandhan, so I made this dish in his fond remembrance.

I learnt this recipe from my mother. It is pretty easy.
So lets begin... :)

Ingredients:-

• Besan (1-1½ cup)
• Milk (2 cups)
• Ghee (1 cup)
• Sugar (as required)
• Grated coconut (1 cup)
• Kaju (crushed or pasted)
• Cardamom seeds (seeds of 4 cardamoms)

Procedure:-

• Start by dry roasting the besan. Roast on low flame. Keep stirring and be careful not to burn the besan.
• Switch off the flame after the besan loses its raw smell and starts emitting(search for a better synonym) a nice aroma.
  
  
• Now add warm milk and start stirring. Then add ghee, sugar, cardamom seeds and the grated coconut. Keep on stirring at regular intervals so that lumps are not formed.
  
  
• Switch on the stove and keep stirring on low flame. Be careful as the mixture may burn fast.
  
  
• Keep stirring for about 10 minutes or until the mixture thickens and forms a dough, without sticking to the bottom.
  
  
• Now add the cashew paste. You can skip this step, but me and my crazy family members are totally in fond of the coconut-cashew fusion. You can also add 16-18 blanched sliced almonds.
• Now grease a plate and add the sweet besan mixture. Spread the mixture evenly with the help of a spatula or your palms.
  
  
• When it cools down, keep the tray in the fridge.
• Once it is set and is chilled, cut them into desired shapes and sizes. I like to cut them in “barfis”. Now turn the plate upside down and take out the barfis.

;

Hope you liked the post. Don't forget to pour in your valuable comments... :)

Thanks ...