Pitha-puli (baked cake) covers a vast part of Bengali history. The tradition still survives in villages. In the winter, cities and villages turn into a festival of eating pitha-puli. Nationwide pitha festival begins.
Pitha is on the list of food preferences of everyone, young and old. Different types of pita also vary in shape and taste. some cake
Sweet, salty or sour, and some cakes are also sour. Nakshi pitha is popular among some of the pithas with extraordinary taste. Different types of Nakshi pitha are available in other regions of Bangladesh. But Bhairav’s Nakshi pitha is the most common. Before being deep-fried in oil, this pitha is decorated with a toothpick, sruoch, or knife in a variety of patterns. In certain cases, the designs for pithas are created by purchasing designs from the market and then placing them in moulds. Home bakers will have no trouble producing a delicious cake using the oven. Let’s learn how to prepare Nakshi Pakan Pitha, shall we?
2. Jaggery syrup
These two parts have to be made separately. Below are the ingredients for making them:
Ingredients for making yeast:
Rice powder – 2 cups
Flour – half a cup (flour is easier to use, so if you want, you can also use flour)
Salt – half teaspoon
Coconut powder – half a cup
Water – two and a half to three cups
Ingredients for making jaggery syrup:
– First, one cup of sugar and one cup of water should be boiled together. Or you can take a cup of jaggery instead of sugar. Next, take enough oil to fry pitha.
Preparation of yeast:
Combine water and salt in a saucepan on the burner. Combine flour and rice powder with hot water. Then, add coconut powder and blend thoroughly. Now, cover it and reduce the oven temperature by ten degrees for ten minutes. The liquid is then poured into a dish and cooled slightly. Now add lukewarm water and thoroughly knead the yeast. The yeast is rolled into a long roll. Using a thread or a knife, cut it into half-inch circles.
First, prepare the sugar or molasses syrup as per the above rules. The syrup must be thick and sticky, otherwise the pita will not be good.
On the pidi, apply oil. Now, take a small amount of yeast and roll some thick bread. Oil the surface of the bread. Now, cut the bread into the appropriate shapes and designs using a cutter, toothpick, palm fork, or any sharp object.
When all pithas have been prepared, cook them over a medium flame in hot oil. Over time, this pita should be fried. It cannot be expedited. However, following preparation, it can be lightly fried once. The following day, cook till golden brown. Drain the oil well. Place on paper to absorb excess oil. Pour sugar syrup or jaggery syrup over the cake. Nakshi Pitha is finished