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 !!!!
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 :-))
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 :-))