Boshonto Family

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Pitha: Many kinds of pithas are made in Bangladesh... They are served on special occasion such as receiving bridegrooms or brides, entertaining guests, and arranging special get together of family members, relatives or friends...Sometimes children or senior members of the family especially ask for pithas and accordingly, mothers or grandmothers make them...Pithas are of many different types...In some cases, neighbouring families jointly make pithas and use the occasion for chatting and having lunch or dinner together...

Gurer Patisapta                            Nakshi Pitha                                    Jhaal Powa

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Most pithas are sweet and a few are hot...Some are made throughout the year but some are seasonal...Pithas of the winter season are the most delicious...Date juice and molasses from date juice and sugarcane are available in the winter...These are important ingredients of pithas that are loved by people of almost all regions of Bangladesh...The pitha season in Bangladesh starts in late autumn, when farmers procure paddy from the field.

In 1991, the Shishu Academy arranged an exhibition of pithas, where 106 categories of pithas were displayed...Pithas are popular all over the country and each area has its unique type of pithas...Sometimes the same pitha has different names in different areas...Some pithas are nationally known and familiar to all. These are chitoi, patishapta, pakan, bhapa, andosha, kulshi, kata pitha, chit-pitha, labanga pitha, gokul pitha, chutki pitha, muthi pitha, jamdani pitha, hadi pitha, chapdi pitha, nakshi pitha, pata pitha, tejpata pitha, jhuri pitha, phuljhuri pitha and bibikhana pitha...

Shag Pitha                                                   Kuli Pitha
      

The most common ingredients of pitha are rice or wheat flour, molasses or sugar, coconut and oil...Meat and vegetables are also used in preparing some pithas such as the pooli pitha, shabji (vegetable) pitha, bhapa, jhal (hot) patishapta and mangsha (meat) patishapta...Sometimes fruits (mostly, jackfruit, palmyra, coconut and banana) are also used.. These pithas are named after the name of the fruit they are made from...A special category of pitha is prepared by using tree leaves as covers and are named pata (leaves) pitha...Some pithas are named according to their size...A big size pitha is called Hadi pitha, while one of the small types of pitha is named khejur (date) pitha...

Narikel Jhuri
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When a family receives a new bridegroom, it prepares some special pithas in his honour...Such pithas have intricate designs, and are colourful and attractive. One such pitha is named bibiana, which means bride\'s skill. Another pitha of this group is the jamai bhulana, a pitha that supposedly seduces the mind of the bridegroom.


PakonPitha                                                  MalPowa
      

Phita is part of life and culture of us... Nowadays, however, cakes, pastry and other food items sold commercially are gradually replacing traditional homemade pithas, especially in urban areas. But pithas still continue to attract many, even in urban areas. Many specialised shops sell costly pithas and small vendors in street corners also make their living by selling cheap pithas...

pitha utshob                            Bibikhana
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Source:

http://banglapedia.com

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Ingredients:

For Patishapta:
120gms flour
60gms rice flour or finely powdered rice
1/8 teaspoon sodium bicarbonate
250 ml milk, Ghee for shallow frying

For Filling:
100 gms fresh coconut, grated, 100 gms sugar
100 gms thickened milk/kheer or 1/2 cup condensed milk omit sugar if used, Nuts and raisins, chopped and added to filling optional

Steps:

In a bowl mix flour, rice flour and bicarbonate of soda with milk. Mix to a smooth batter and set aside for half an hour.

In a karai, stir together the coconut, sugar and milk until they adhere together in a soft moist mass. Remove karai from the fire and allow filling to cool.

Heat a 6-inch frying pan and grease with a drop of ghee.
swirl pan around so that it is evenly coated with the hot ghee.
Drop 2 tablespoons batter into the frying pan and swirl pan around to coat evenly with batter.

Allow batter to set and cook until the patishapta turns brown.
With teaspoon spread filling half-inch wide across patishapta at one end.

Fold patishapta over filling and roll over to the other end. Remove from pan. Serve hot or cold.  

wow darun hoashe bristir din e........... i loveeeeeeeeeeeeeeee pithaaaaaaaaaaaaaaaa........ specially bhapa pitha......... jokhon winter a nani bari jetam tokhon choto mami yummyyyy bhapa pitha banato........ i miss those days ..... bd thake ashar por patishapta pitha khaoa hoini....... ingredients tar jonno thanks!!!!!!!!

mia tumi pura faoul amar fav. pitha er kono chchobi e nai. where is bhapa pitha????????????????????????????  @(

ki bolen, amr fav. pithar pic dibo na ta ki hoe..hote dewa jae...

ekkebare prothom chobi te click korun..tailei dekte paben...noile bashai ekono duita oboshisto ache...oi duitar pics e na hoe attach kore dibo...

got it....chchobi dekhei roshona tripto kori. ar ki korar. i remember.....deshey thaktey amra frd ra raater bela ber hoye bus stand kinbga chchoto bajar ey dhukey bhapa pitha khetam. majhe majhe dim shedhdho. hmmmmmmm.....those were the days.