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Gokul Pithe
Gokul Pithe. Dumplings of jaggery and coconut. Dipped generously in a milk 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 !!!
Prep Time
10minutes
Cook Time
40minutes
Prep Time
10minutes
Cook Time
40minutes
Ingredients
For the stuffing
For the coating
For the jaggery syrup
Instructions
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. Feel free to throw in more jaggery if you want it sweeter.
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.
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