In Bengal winter means different kinds of sweets and Pithey is one of them. Combination of all purpose flour, semolina, milk, khoya kheer, coconut and nalen gur ( very difficult to explain in english) and transform the whole list into a gokul pithey. Its preparation is a bit tricky but try it, its worth it.
For the batter
- Semolina(suji)-200 gm
- All purpose flour-200 gm
- Milk-1 litre
- Sugar-2 tbsp
- Baking powder-a pinch
- fennel seeds(mouri/saunf )-a pinch
For the stuffing
- Desiccated coconut – 2
- nalen gur – 250 gms
- Khoya Kheer – 250 gms
Mix desiccated coconut, khoya kheer and gur in a large vessel and knead well. Now put it over slow flame and stir continuously till the mixture becomes sticky. Take a little of the mix, roll a small ball between your palms and then flatten between your palms to make a disc about 1″ in diameter.
Mix all the batter ingredients in a large bowl except baking powder and fennel seeds and let it rest for 3/4 hours, preferably over night in a fridge. Add baking powder and fennel seeds just before cooking.
Add more milk if required to make the batter of pouring consistency.
In a clean pan add water to nalen gur and boil till the mixture turns into a syrup. You may need to add 1-2 tsp sugar.
Heat oil in a kadai. Dip the coconut discs into the batter and fry them till they turn golden-brown.
Remove them from the heat and soak them in the nalen gur syrup for 10 minutes.
Pick the discs from the syrup and garnish them with dry fruits. Your gokul pithey is ready to be served.