Narikol Pitha
Sweet, chewy rice flour dumplings filled with a fragrant mixture of grated coconut and jaggery. This classic Bengali pitha is a beloved treat, especially during festivals like Poush Sankranti.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Coconut Filling (Pur)
- b.Place a heavy-bottomed pan over medium heat. Add the grated jaggery and 2 tablespoons of water.
- c.Stir continuously until the jaggery melts completely into a syrup.
- d.Add the grated coconut and green cardamom powder. Mix thoroughly to combine.
- e.Cook the mixture for 5-7 minutes, stirring frequently, until it thickens, darkens slightly, and starts to leave the sides of the pan. The mixture should be moist but not watery.
- f.Remove from heat and transfer the filling to a bowl. Allow it to cool completely before use.
- 2
Step 2
- a.Prepare the Rice Flour Dough
- b.In a separate pot, bring 1.5 cups of water to a rolling boil. Add the salt and 1 teaspoon of vegetable oil.
- c.Reduce the heat to the lowest setting. Add the rice flour all at once.
- d.Immediately and quickly stir with a wooden spoon or spatula until the flour absorbs the water and forms a rough, shaggy dough.
- e.Turn off the heat, cover the pot with a tight-fitting lid, and let it rest for 5-7 minutes. This step is crucial as it allows the flour to cook in the residual steam.
- f.Transfer the warm dough to a large plate or clean countertop. Grease your hands with a little oil.
- g.Carefully knead the dough for 4-5 minutes while it is still warm. Knead until it becomes completely smooth, soft, and pliable. If it feels dry, wet your hands with warm water and continue kneading.
- 3
Step 3
- a.Shape the Pithas
- b.Keep the main dough covered with a damp cloth to prevent it from drying out.
- c.Take a small, lemon-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball.
- d.Gently flatten the ball into a small disc or cup (about 2-3 inches in diameter), making the edges slightly thinner than the center.
- e.Place about 1 tablespoon of the cooled coconut filling in the center of the disc.
- f.Carefully bring the edges together to form a half-moon shape (like a gujiya or empanada), enclosing the filling completely.
- g.Pinch the edges firmly to seal them. You can leave the edge plain or create a decorative pattern by pinching and twisting, or by pressing with a fork.
- h.Repeat with the remaining dough and filling.
- 4
Step 4
- a.Steam the Pithas
- b.Lightly grease a steamer plate, basket, or idli molds.
- c.Arrange the shaped pithas on the plate, ensuring they do not touch each other to prevent sticking.
- d.Bring water to a boil in a steamer or a large pot with a stand.
- e.Place the steamer plate inside, cover with a lid, and steam on medium-high heat for 10-12 minutes.
- f.The pithas are cooked when they become firm, glossy, and non-sticky to the touch.
- 5
Step 5
- a.Serve
- b.Carefully remove the pithas from the steamer.
- c.Serve the Narikol Pitha warm and enjoy this authentic Bengali delicacy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Kneading the dough while it is still warm is the most critical step for a soft, crack-free pitha.
- 2Ensure the coconut filling is completely cool before stuffing; a warm filling can make the dough tear.
- 3Do not overfill the pithas, as they might burst open during steaming.
- 4Keep the dough covered with a damp cloth at all times to prevent it from drying out while you shape the pithas.
- 5If you don't have a steamer, you can place the pithas on a greased plate set on a stand inside a large, covered pot with boiling water at the bottom.
- 6For the most authentic flavor, use fresh, finely grated coconut.
Adapt it for your goals.
Filling Variation
Add 2 tablespoons of khoya (mawa) or milk powder to the coconut filling for a richer, creamier texture.
Nutty AdditionNutty Addition
Mix in finely chopped nuts like cashews, almonds, or pistachios into the coconut filling for extra crunch.
Flavor TwistFlavor Twist
Add a pinch of edible camphor or a teaspoon of grated orange zest to the filling for a unique aroma.
Sweet SauceSweet Sauce
Serve the steamed pithas drizzled with a thin jaggery syrup or sweetened condensed milk for an even more decadent dessert.
Why this is on our healthy list.
Provides Quick Energy
The combination of carbohydrates from rice flour and simple sugars from jaggery offers a quick and effective energy boost, making it a perfect festive snack.
Source of Healthy Fats
Fresh coconut is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and converted into energy by the body.
Mineral-Rich Sweetener
Jaggery is an unrefined sugar that retains essential minerals like iron, magnesium, and potassium, which are stripped away during the refining process of white sugar.
Healthier Cooking Method
As this pitha is steamed and not deep-fried, it contains significantly less oil and fat compared to many other traditional sweets, making it a relatively lighter option.
Frequently asked questions
One serving of Narikol Pitha (about 4 pieces) contains approximately 390-420 calories. This is an estimate and can vary based on the exact ingredients and quantities used.