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Gokul Pithe

Gokul Pithe

Gokul Pithe. Dumplings of jaggery and coconut. Dipped generously in a milk, flour and semolina batter. Fried to a splendid golden. Added to a syrup, perfumed with the seasons new jaggery. Redolent of winter, the harvest and the blessed bounty of Mother Earth. Enjoy !!!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

For the stuffing
  • 1.5 cup coconut freshly grated
  • 1/2 cup patali gur or date palm jaggery grated
  • 2/3 cup whole milk
For the coating
  • 1/3 cup suji or semolina
  • 2/3 cup plain flour
  • 1 cup milk
For the jaggery syrup
  • 2 cup water
  • 1 cup patali gur or date palm jaggery
For Gokul Pithe
  • oil for frying

Method
 

For the stuffing
  1. Place a heavy bottomed pan over medium flame, add the freshly grated coconut and jaggery, cook, with frequent stirring, till the jaggery is well incorporated into the coconut. 5-7 minutes I would reckon. Now gently pour the milk, continue to cook till the milk has almost dried up.
  2. Allow to cool to room temperature. Keep aside.
For the syrup
  1. Heat the water and jaggery in a pot for about 10-15 minutes till you get a nice golden syrup.
Assembling the Gokul Pithes
  1. Soak the semolina in 1/3 cup of milk, keep aside for 20 odd minutes.
  2. To the soaked semolina, stir in the flour, add the remaining milk, whisk well to form a thick batter, ensure there are no lumps. Keep aside.
  3. Heat oil in a deep bottomed pan, take a small portion of the coconut-jaggery stuffing, shape into a small dough ball, dip generously in the batter and release gently into the hot oil. Fry till golden. Keep aside on a kitchen absorbent towel.
  4. Repeat for the rest of the coconut-jaggery stuffing.
  5. Soak the fried pithes in the hot jaggery syrup for 20-30 minutes.
  6. Remove from syrup and serve.