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Chitoi Pitha | Chitoi Pithe | Doodh Chitoi

January 13, 2021 By Maumita Paul Leave a Comment

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Chitoi PithaPin

What are those ? A curious me asks Didi, pointing to the soot-blackened earthenware that she, after minutes, that seemed like hours to me, of persistent scrubbing, has just immersed in a bucket of soapy water.
Why don’t you take a guess ? Didi responds. As she continues to fuss over the ebony earthenware, now playing bo-peep with the bubbles.
My vacant gaze prompts her to drop a hint. You remember, right, that Sankranthi is just round the corner ?
Aha, so something to do with pithe-puli then, I think aloud.
Yes, you are correct, Didi gives in, these are moulds to make chitoi pitha.

And every year, around Sankranthi, the chitoi pitha moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.

Chitoi PithaPin

Sankranti is still a week away, but Grandmas kitchen is already a cauldron of frenzied activity.
An uncanny silence greets me as I return from school to the seductive aroma of nolen gur wafting from the kitchen.
And there is Grandma, seated on her ancient pock-marked pnire, in front of the oonoon, the chitoi pitha moulds resting snugly on the tired fire.
She gives the batter a hearty stir and ladles spoonfuls into the cavities of the mould.
And then waits patiently for the rice cakes to cook to perfection.
Didi is seated next to Grandma, watching every step with rapt attention, a starry-eyed student mesmerised by the sublime mastery of the grandmaster over her trade.

Chitoi PithaPin
And now armed with a spoon and with a deft movement of her wrist, Grandma disengages the pitha from the mould.
I see my princess is back from school. Grandma now notices my presence in the kitchen.
Can I have one ? I plead.
I am making these for you, Grandma smiles, but you need to let them rest for a while to soak up all the delicious kheer.
I am in no mood to wait though, I just drop my satchel on the kitchen floor and look longingly at the chitoi pitha now ready to be taken off the flame.

Chitoi Pitha. Pillowy rice dumplings. The earthy sweetness of grated coconut. A generous drizzle of nolen gur. Soaked in languorously reduced milk, perfumed with more nolen gur.
This is food heaven !!!!

Chitoi PithaPin

Chitoi PithePin

Chitoi Pitha | Doodh Chitoi

Chitoi Pitha. Pillowy rice dumplings. The earthy sweetness of grated coconut. A generous drizzle of nolen gur. Soaked in languorously reduced milk, perfumed with more nolen gur. This is food heaven !!!!
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine Bengali

Equipment

  • Chitoi Pitha Moulds

Ingredients
  

Chitoi Pithe

  • 1.5 cup gobindobhog rice
  • 1/2 cup coconut freshly grated
  • 1/4 tsp salt
  • 2 cups lukewarm water

For Kheer

  • 2.5 lit whole milk
  • nolen gur or liquid date palm jaggery to taste

Instructions
 

For Chitoi Pitha

  • Soak the rice, at least 6-7 hours, even better if done overnight.
  • Drain from water, blend to a smooth batter with the 1.75 cups of lukewarm water. The batter should be of medium consistency, not too thin, not too thick.
  • Add the freshly grated coconut and just a pinch of salt . Mix well. It the batter is too thick, feel free to add just a splash of warm water. Keep aside, an hour or so.
  • Grease the chitoi pithe moulds with a little oil, put over a medium flame. (Please check recipe notes)
  • Once the moulds are hit, a minute or so, pour a small ladleful of batter into each cavity, cook for 2-3 minutes or till done. There’s no need to turn the pithe over.
  • Gently remove the chitoi pithe with back of your spoon or a knife. Keep aside.
  • Repeat for the rest of the batter.

For Doodh Chitoi

  • Pour the milk into a heavy bottomed saucepan, simmer over a low flame till the milk reduces to almost one third in volume.
  • Once the milk has reduced, add the nolen gur. Give it a hearty stir, gently drop the Chitoi Pithe into the warm kheer.
  • Allow the pithe to soak all the delicious kheer, best left overnight.

Notes

1. Remember to season your clay Chitoi pithe moulds before using the same.
Immerse the moulds in water, about 4-5 hours . Pat dry. Grease with a little oil, heat over a high flame, about 5 -7 minutes.
Now switch off the flame, allow the moulds to cool down. They are now ready to use .
2. If do not have chitoi Pitha moulds , feel free can use your appam or paniyaram pans as well. (The taste though is not quite the same :-))
Keyword Chitoi Pitha, Chitoi Pithe,, Doodh Chitoi

 

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Filed Under: Bengali Desserts, Bengali Recipes, Desserts, Featured posts Tagged With: Aske Pitha, Benga, Bengali Desserts, Bengali Food Blog, Bengali Food Photography, Bengali Food styling, Bengali Pitha Recipes, Bengali Pithe Puli, Bengali Pithe Recipes, Bengali Recipes, Bengali Winter Recipes, Chitoi Pitha, Chitoi Pithe, Date Palm Jaggery, Doodh Chitoi, Khejur gur, Khejur Gur Recipes, Liquid Date Palm Jaggery, Liquid Palm Jaggery, Makar Sankranti, Makar Sankranti Pithe, Nalen gur, Nolen Gur, Nolen Gur Recipes, Pithe Puli, Puli pitha, Puli pithe, Sankranti, Sankranti special, SHora Pitha, Shora pithe, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, চিতই পিঠা, নলেন গুড়

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
My blog on soul food, sweet nostalgia and random musings.

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Maumita Paul
Peyajkoli Posto. The mellow sweetness of pejaykol Peyajkoli Posto. 
The mellow sweetness of pejaykoli and caramelised onions. The earthy appeal of posto. The piquant zing of mustard oil. And that fiendish heat of green chillies. Enjoy !!
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Recipe link is there in bio.
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 #food52 #tv_foodlovers #calcuttacacophony #capturethemoment #foodstagram #foodstyling #homemade #bengalilunch @hautescuisines #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #kolkatabuzz @india_undiscovered #vegetarian #theuncommonbox #foodtalkindia #kolkatadiaries #acreativevisual #kolkatafoodsutra #storiesofkolkata #glutenfree #official_photography_hub #indianshutterbugs #styleonmytable #bengalifood  @onlyinbengal @bengal_undiscovered #foodphotography #foodart #homemade #winter #peyajkoli
New blog post is up :) And that evening, as the su New blog post is up :)
And that evening, as the sun prepares to retire for the day and the myriad shades of crimson light up the twilight sky, Grandma and Maa go from room to room tying the cheerful braided strands of hay, adorned with all the pretty embellishments, on every cupboard handle and door knob.
"আউনি বাউনি চাউনি/তিন দিন কোথাও না যেও/ ঘরে বসে পিঠে-ভাত খেও।
They recite.
I giggle.
Come on, they exhort, you can join us too.
Sankranti, Bapi explains as we relish the delectable Ranga alur puli Maa made earlier in the day, is the festival of harvest. A tribute to the bounty of Mother Nature. An occasion to express our gratitude to our farmers who work tirelessly to grow all the produce, they are key to our nations prosperity and growth.
And those strands of hay that Grandma and Maa tied to the doors, Bapi continues with a smile, are to ensure prosperity and wealth stay locked with all of us and we continue to be blessed by the generous benevolence of Maa Lakshmi.
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To read more and try this recipe , direct link is updated in bio.

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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
And the affair with gur continues..... Any guesses And the affair with gur continues.....
Any guesses what’s in the making this evening?.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #pithepuli #creatingmemories #foodthatheals
There is always light. If only we are brave enough There is always light. If only we are brave enough to see it. If only we are brave enough to be it !!
 @amandascgorman you are a genius!!!
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Submitting this to “Dark and Moody” challenge by @neethuthomasphotography and @twiggstudios . #mymysticlight 

Also submitting this to “Chiaroscuro” challenge by @happytummybyritumbhara and @stemsandforks . #foodphotobiteswithritu 
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 #food52 #tv_foodlovers #hautecuisines #capturethemoment #foodstagram #foodstyling #foodmaking @hautescuisines #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #theuncommonbox #darkphotography #capturingmoments #acreativevisual #darkandmoody #stilllife_perfection #moodylight #tastingtable #official_photography_hub #indianshutterbugs #styleonmytable #foodphotography #foodart #simpleandstill #wintervibes #lifeandthyme #moodygrams
When life gives you nolen gur, you go crazy with p When life gives you nolen gur, you go crazy with pithe puli and payesh. 
And then you make a delectable nolen gurer panacotta ❤️❤️❤️
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Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #pannacotta #creatingmemories #foodthatheals
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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.
To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti

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