Скачать или смотреть Bhaja Pitha (Pan-Fried Rice Cakes)

Finally sharing my mother's treasured Bhaja Pitha recipe with you all - my winter nostalgia on a plate! 💝

This recipe has traveled through three generations, from my grandmother to my mother, and now to you. Don't mistake this for malpua - this is another beloved Bengali winter delicacy made with Nolen Gur, the liquid essence of Bengal's winters. When made just right, these pithas puff up like luchis, creating that perfect crispy exterior with a beautifully hollow, soft center.

Each time I make these, I'm transported back to those cozy winter afternoons in Kolkata, watching Ma fry them to perfection, our home filled with their sweet, irresistible aroma.
These are best enjoyed warm, and I won't judge if you add an extra drizzle of Nolen Gur for that melt-in-your-mouth magic! 😉✨

Some recipes aren't just about taste; they're vessels of memories, warmth, and a piece of home. This is one of them. Would love to know if this brings back winter memories for my followers! Hope you try it and make it your own winter tradition. 🤍
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Recipe:
Bhaja Pitha (Pan-Fried Rice Cakes)

Ingredients:
½ cup suji (semolina)
1 cup rice flour
⅔ cup maida (all-purpose flour)
2 cups milk (adjust as needed)
1 cup molten nolen gur (date palm jaggery)
¼ tsp salt
½ tsp elaichi (cardamom powder)

Method:
Mix suji, rice flour, maida, molten nolen gur, salt, elaichi, and milk into a smooth, thin batter. Let it rest for at least 30 minutes. Adjust consistency with more milk if needed.

Heat a kadhai over medium heat, pour a ladleful of batter, and let it cook until it puffs up with crispy edges and a soft center. Flip and cook until both sides are golden. Serve hot with extra nolen gur on the side.

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