Chitoi Pithe | Chitoi Pitha | Doodh Chitoi; A Delicacy From Bengal

Sankranti is still a week away, but Grandma’s kitchen is already a cauldron of frenzied activity.
An uncanny silence greets me as I return from school to the seductive aroma of nolen gur wafting from the kitchen.
And there is Grandma, seated on her ancient pock-marked pnire, (a low-height stool) in front of the oonoon (earthen stove) the chitoi pithe moulds resting snugly on the tired fire.
She gives the batter a hearty stir and ladles spoonfuls into the cavities of the mould.
And then waits patiently for the rice cakes to cook to perfection.
Didi is seated next to Grandma, watching every step with rapt attention, a starry-eyed student mesmerised by the sublime mastery of the grandmaster over her trade.

And now armed with a spoon and with a deft movement of her wrist, Grandma disengages the pithe from the mould.

I see my princess is back from school. Grandma now notices my presence in the kitchen.
Can I have one? I plead.
I am making these for you, Grandma smiles, but you need to let them rest for a while to soak up all the delicious kheer.
I am in no mood to wait though, I just drop my satchel on the kitchen floor and look longingly at the chitoi pithe now ready to be taken off the flame.

Chitoi Pithe. 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 !!!!

CHITOI PITHE I DOODH CHITOI

Prep Time 30 mins

Cook Time 45 mins

Course Dessert

Cuisine Bengali

Equipment

• Chitoi Pithe 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 Pithe

1. Soak the rice, for at least 6-7 hours, even better if done overnight.
2. Drain from water, blend to a smooth batter with 1.75 cups of lukewarm water. The batter should be of medium consistency, not too thin, not too thick.
3. Add the freshly grated coconut and just a pinch of salt. Mix well. If the batter is too thick, feel free to add just a splash of warm water. Keep aside, an hour or so.
4. Grease the chitoi pithe moulds with a little oil, put over a medium flame. (Please check recipe notes)
5. 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.
6. Gently remove the chitoi pithe with the back of your spoon or a knife. Keep aside.
7. Repeat for the rest of the batter.

For Doodh Chitoi

1. Pour the milk into a heavy-bottomed saucepan, simmer over a low flame till the milk reduces to almost one-third in volume.
2. Once the milk has reduced, add the nolen gur. Give it a hearty stir, gently drop the Chitoi Pithe into the warm kheer.
3. 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 you do not have chitoi Pitha moulds, feel you can use your appam or paniyaram pans as well. (The taste though is not quite the same :-))

By Maumita Paul Ghosh

Maumita is an organic chemist. A passionate cook. A recipe revivalist. A food blogger. An amateur shutterbag. A diehard fan of Indian folk art.