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 !!!
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
Instructions
For the stuffing
- 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.
- Allow to cool to room temperature. Keep aside.
For the syrup
- Heat the water and jaggery in a pot for about 10-15 minutes till you get a nice golden syrup.
Assembling the Gokul Pithes
- Soak the semolina in 1/3 cup of milk, keep aside for 20 odd minutes.
- 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.
- 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.
- Repeat for the rest of the coconut-jaggery stuffing.
- Soak the fried pithes in the hot jaggery syrup for 20-30 minutes.
- Remove from syrup and serve.