Pitha collection


Pitha collection from Bengali cuisine

Pitha collection from Bengali cuisine. It is most of the important and delicious dishes in Bangladesh/ Bengali cuisine.

Basically it associated with seasonal ceremony such as Nabanna, Poush Parban. Bengali people makes Pitha in all time but it will be highlights in different programs such as Pitha Utsob. The main attraction of Pitha Utsob is various types of Pitha collection.

Here’s some Pitha collection from Bengali cuisine.

1. Coconut Puli Pitha collection

Pitha collection
Coconut Puli


Coconut 1 ( grated)
Rice powder 500 gm
1 cup of sugar
Flour 1 and 1/4 cup
1 cup of water
Salt to taste
Oil as needed


First coconut and sugar mix  together . Then cook it for some time.

Now make the yeast with rice powder and flour with water. When it will be boiled then keep aside. Makes bread. Cut into the two parts and give the coconut-sugar mixture. Then keep off the bread.

Heat oil in a pan and fry it until brown.

2. Sago Pitha

Pitha collection
Sago Pitha


Sugo  200 grams
1  Coconut ( grated)
Rice powder    half kg
Cardamom powder
Salt to taste


First the sago  washed well and keep in a pan with a little amount of water. When fill out the sago then add grated coconut, cardamom powder, salt,sugar and a little amount of rice powder.

Keep in mind that it is not  sticks. Rice powder makes it crispy. Now makes some small ball. And mix with rice powder.

Now heat oil in a pan and give the pitha. Fry it until brown.

Serve it.

Courtesy: Rumy


3. Roshbora pitha

Pitha collection
Roshbora pitha


1 cup of Semolina
2  Egg
Sugar 2 tablespoons
Baking Powder 1/2 teaspoon
Salt to taste

1st step

Mix all together. It  will be soft sticky. Give more eggs to the needs. Do not add more water. Keep it covered for 10 minutes.

For juice:

Milk 1 kg
Sugar 1/2 cup (according to the test)
2 Cardamom

2 cinnamon


All the ingredients mix together in a pan and put on the stove and cooks on medium flame.When it blooms then cover it and keep on low flame.

Now makes small ball from 1st step.

Heat oil in a pan and fry the balls until light brown.

Then keep all balls in the milk. Cover it and heat for 5-6 minutes on medium flame. Keep aside.

After 3-4 hours, you will see that the cakes become succulents and soft. Serve it with nuts, raisins, cherry or sparkle.

Courtesy: Abir Ahmed

4. Mung Bean( Mug dal) Pakon Pitha

Pitha collection
Mung bean pakon pitha


Fried mung bean – 1 cup
2-3  Cardamom
1-2  Cinnamon
Rice powder   1/2 cup
Wheat flour  1 table spoon
Sugar    3 cups
Salt  to taste
1 Egg
Baking powder  1 / 6 teaspoon
Water 1-2 cup
Ghee – 2 tablespoons
Oil for deep frying


Boil water in a pan. Give a little amount of salt.

Now add the rice powder and cover it for 5 minutes on medium flame. But remember that it is not burn.

If it is bolied then remove from heat and makes yeast.

Now mung bean will be boiled and blend it.

Egg, 3 tabspoon sugar and 2 tabspoon ghee mix together.

Now mung bean paste, rice powder paste,baking powder and wheat flour mix well.

Now makes bread in 1/2 cm thick.
Draw a design as your choice.

Now heat oil in a pan and fry it.

Makes sugar syrup with water, cardamom, cinnamon. Keep 5 minutes on this.

PC: Asma Kadir

5. Simpul Pitha

Pitha collection
Simul pitha


Flour 2 cups
Milk 1/2 kg
Sugar 1/2 cup
2 Cardamom

2 cinnamon
3 spoons of oil
2 Egg

Salt to taste


Milk, sugar, cardamom, cinnamon and salt mix in a pan and heat it until thick. Now keep aside the cinnamon and cardamom. Then add flour and mix well. Remove from heat.

Now add egg and mix well. Makes bread dough.

Now makes bread. Cut a big round face of thin bread with a steel glass or a cut of the cookie.
Now take a cut round bread with a hand of fingers and the fingers in the side of the bread which will be put in the middle of the bread, then it will be like a bunch. In this way, one has to make 2 in it, and it will be stuck with a cloves. Now it fry until it  light browns.

Courtesy: Samia Tasnim


See Thai coconut chicken curry recipe

Thai coconut chicken curry







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