Description
Bibikhana Pitha is a Bengali rice-based dessert, typically prepared during festivals, winter seasons, and special occasions. The main components of this sweet treat are rice flour, jaggery (also known as patali gur), grated coconut, and spices like cardamom and cinnamon. The pitha has a soft, pudding-like consistency and is known for its melt-in-the-mouth texture.
Ingredients
- Rice Flour – 4 cups
- Grated Coconut – 1 medium-sized coconut
- Jaggery (Patali Gur) – 500g
- Salt – ½ tsp
- Milk – ½ liter (thickened by boiling)
- Cardamom – 2-3 pcs
- Cinnamon – 1-2 pcs
Instructions
- In a large mixing bowl, combine rice flour, grated coconut, and jaggery.
- Gradually add thickened milk to the mixture, stirring continuously to form a smooth batter.
- Mix in cardamom and cinnamon for added aroma.
- Grease a pan with oil and pour the batter into it, ensuring no air pockets remain.
- Cover the pan with a lid and place it inside a large kadai filled with sand or salt.
- Cook over medium heat for approximately one hour, checking occasionally.
- Insert a toothpick to test doneness—if it comes out clean, the pitha is ready.
- Let it cool, then cut into pieces and serve.
Notes
Bibikhana Pitha is more than just a dessert—it’s a taste of Bengali tradition. Often made during winter or special occasions, this soft, sweet rice cake brings back memories of village kitchens, clay ovens, and family gatherings. Enjoy it warm with a cup of tea, and let each bite take you back to the heart of rural Bangladesh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bengali
Keywords: Bibikhana Pitha