Makar Sankranti, the folklore indicating harvesting of crops is celebrated all across India with much fanfare. In Bengal, it is called ‘Poush Parbon’, on the last day of month “Poush” when each Bengali household gets engaged in preparation of varities of ‘Puli’ & ‘Pithe’, a typical rice cake made with ‘Notun Gurh’ or the fresh date palm jaggery, a signature of winter.
The amazing aroma of date palm jaggery coming out of the kitchen, when boiled, to make syrup is nothing short of magical. Usually the pithas are filled with finely grated coconut.
This year I choose the recipe of ‘Gokul Pithe’ share with you. The ‘pithe’ is actually a flat round shaped coconut ball, made with either date palm jaggery or sugar. The coconut ball is then dipped into a flour batter, deep fried in oil and soaked into sugar syrup.
These days, unarguably we are drifting away from our age-old culture and traditional practices. As per the food and recipes are concerned, many of them got deep buried or even lost. On the holy occasion of Makar Sankranti, this is a small attempt to relive the moments through food, we left far behind.