Posted on: November 5, 2018 Posted by: Deepsikha Comments: 0
Narkel er Jaam Pitha

This time of the year – when the sky is full of fireworks, your house deck up with lights and diyas and your heart dance with the smell of festival in the air – it’s the best time to create some sweet memories. Diwali is here and the festival is best celebrated by sharing sweets with your loved ones – sweets always create sweet memories. I have started my Diwali preparation by making Kata Nimki and just after this awesome salted snacks, I started craving for something sweet. Today’s preparation is the result of that craving – grated a fresh coconut, mixed it with few ingredients and instantly made this awesome sweet snack, Narkel-er Jaam Pitha.

Pithas are famous Bengali fried/steamed/boiled cakes or snacks prepared during festivals like holi, diwali, sangranti and so on. Back home, my Mom used to sit with my Pishimoni (Dad’s sister) every year before Diwali to decide Pitha Menu (menu for snacks & sweets). As Diwali is followed by Bhai Phota, the work used to be too much and I always acted as their best assistant. Together, they used to prepare some amazing snacks and sweets among which Narkel-er Jaam was the most famous one.

Today, far away from home, I celebrate my Diwali in a much smaller way, but few things I do without any miss – making snacks and sweets is one of them. Just called Mom and told her how I made Narkel-er Jaam 🙂 Sharing the recipe with you all.

Ingredients:

  • 1 coconut, grated
  • 3/4 cup all purpose flour (maida)
  • 3 table-spoon sooji
  • 3-4 table-spoon sugar
  • oil (as required for deep drying)

Method:

  • Mix coconut, maida, sooji and sugar together in a mixing bowl and knead the mixture properly to make a soft dough. Don’t add extra water. Grated coconut contains enough moisture and that should serve the purpose.
  • To make pitha, make small balls from the dough and give them oblong shape by using your palm.
  • Heat required oil in a pan and deep fry the pithas until they turn golden brown.
  • Spread tissue paper in a plate and remove the fried pithas to it. The tissue paper will soak the excess oil.
  • Your Narkel-er Jaam Pitha is ready now.

Have it immediately or you can store it in an air-tight container for 5-6 days. Prepare this and do drop me a comment telling how you like this recipe. You can also tag me on Instagram by using the handle @when_a_bong_cooks.

May you have a happy and shining Diwali!

 

Leave a Comment