Contents

Introduction
02
Origin of Pithas
02
Main Ingredients 02 -
03
Some Popular Pithas 03 -
05
Types of Pithas 05 -
06
Some Pitha recipie 06 -
18

 Chitoi Pitha
06
 Bhapa Pitha
08
 Pakon Pitha
10
 Teler Pitha
12
 Biscuit Pitha
13
 Puli Pitha
14
 Patishapta Pitha
16

Pitha and Village Life

18
Availability of Pithas in Bangladesh
19
Pitha Festival
19

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Importance of pitha in Bangladesh
20
Conclusion
21

Introduction: Pitha, pithe or peetha is a Bangla word that refers to a indigenous food and food
tradition of Bangladesh and spreading some parts of India specially Bangla speaking region of
India. For pitha/peetha there is no similar word in English. To explain others in English we
interpret pitha/peetha as a rice cake or pie. But it’s not like the traditional cake or pie what is
common in the western world and in their food culture. Pitha/peetha is a part of life and culture
of the Bangali and Bangladeshi people. But it is not part of our daily menu. Most pithas/peethas
are seasonal, specially prepeared in the winter season because of some ingredients which are
available only in winter season. And pithas/peethas of the winter season are the most delicious –
a special combination with the climate of winter cold. Besides, some pithas are strongly
associated with harvest festivals such as Nabanna and Poush Parban. Some pithas are also made
throughout the year. Most pithas are sweet and a few are hot.

Origin Of pithas: The age of pitha is manly 1,000 years. It has originated in bangla, Bihar and
udissha.

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Main Ingredients: The most common ingredients of pitha/peetha are unboiled rice or wheat
flour, molasses/gur or sugar, coconut and oil. Meat and vegetables are also used in preparing
some pithas/peethas such as pupli pitha, Shabji(vegetables)  pitha, Bhapa(steamed)pitha,
Jhal(hot)patishapta pitha and  Mangsha(meat)patishapta pitha. Sometimes fruits – mostly
jackfruit, palm/palmyra, coconut and banana are also used.

Date juice and molasses/gur prepared from date juice, palm, syra, sugarcane, and molasses/gur
are also some of desierable ingredients. These pithas are named after the name of the fruit they
are made from. A special type of pitha is prepared by using tree leaves as covers and are named
pata(leaf) pitha.

Some popular pithas: Pithas are popular all over the country and each area has its unique type
of pithas. Sometimes the same pitha has different names in different areas. Some pithas are
nationally known and familiar to all. These are Chitoi, Patishapta, Bhapa, Andosha, Kulshi, Kata
pitha, Chit-pitha, Labanga pitha, Gokul pitha, Chutki pitha, Muthi pitha, Jamdani pitha, Hadi

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pitha, Chapdi pitha, Nakshi pitha, Pata pitha, Tejpata pitha, Jhuri pitha, Bibikhana pitha,Teler
pitha (oil pitha), Pakan pitha, Puli pitha, Beni pitha, Dudher pitha (milk pitha), Bhija pitha (wet
pitha), Chôndro puli, Muger puli, Dudh puli, Mug pakon, Til Pitha.

 Bhapa Pitha

Bhapa pitha is a classic Bengali breakfast. Bhapa Pitha is prepared with rice, coconut, and
molasses. It may take more time than a basic simple breakfast but it’s completely worth the
effort.

 Chitoi Pitha

Chitoi Pitha is a traditional food in Bangladesh. People love it any time as a snack, especially in
winter season. Normally it serves with chutney or meat stew. When the chitoi pitha wet in milk
and sugar for the whole night then it’s called dudh vejano’ pitha.

 Patishapta Pitha

Patishapta Pitha is a most common and tasty pitha that can be made anytime. Rice flour, salt,
sugar and khirsa are the main ingredients of this.

 Dudh Puli

Dudh Puli is one of the most famous and delicious food prepared in Bengal during Makar
Sankranti celebration.

 Teler Pitha

 Teler pitha is one of the most common type of pitha in Bengal arena. Rice, ata, salt, oil, and
sugar are the main ingredients.

 Shirgoja

 Shirgoja is a traditional pitha of the greater Barisal region of Bangladesh. It’s an occasional one.
From childhood, It involves few techniques to make it perfect.

 Hridoyhoron

 Hridoyhoron Pitha is a heart shaped pakon pitha soaked in evaporated milk. It is beautiful pitha
with great taste. Coconut milk cam be used instead of milk for more flavor.

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  Kolar pitha

 ‘Kolar pitha’ is a traditional dessert that is usually made in winter. As it is considered the season
of desserts. It is sweet, soft and sumptuous that is very easy to make.

 Mera pitha

Mera Pitha is white in color, and come in various shapes, usually in circular, oval or leaf like
forms. Traditionally, in some places , the girguria is given a shape like a top by gently pressing a
small amount of dough and moving it in a circular motion with the palm of the hand. However,
they can also take the flat disc, oval or a shell like a shape.

 Chunga pitha

 Chunga Pitha is traditional pitha of Sylhet district. It made from Biroi rice into a thin bamboo
stick.

Besides these we also have Beni piṭha, Dudher piṭha (milk pitha), Chondro puli, Muger puli, Paṭi
shapta, Mug pakon, Gokul,Til Pitha, Puli pitha, Bibikhana pitha, Lobongo Lotika, Tal/palm
Pitha, , Andosha, Kulshi pitha, Pata pitha, Jhuri pitha, Muthi pitha Roser pitha, etc.

Nowadays we have very little time to make the traditional pithas, especially in urban areas so,
cakes, pastry and other food items that are sold commercially are gradually replacing traditional
homemade pithas. Having said that, pithas still have it’s own attraction. In urban areas, many
specialized shops sell costly pithas and small vendors in street corners also make their living by
selling cheap pithas. And people of all classes enjoy the tastes of this delicious traditional food.

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Types of Pithas: Bangladesh has at least hundreds different types of pithas, tastes, recipes
varying region to region. Most of the pithas are either seasonal or occasional. Traditionally in
Bangladesh pithas are prepared and served on special occasion, such as receiving bridegrooms or
brides, entertaining guests and arranging special get together of family members, relatives or
friends. When a family receives a new bridegroom, it prepares some special pithas in his honour.
Such pithas have intricate designs, and are colorful and attractive. One such pitha is named
Bibiana, which means bride's skill. Another pitha of this group is the Jamai bhulana, a pitha that
supposedly seduces the mind of the bridegroom.

Nobanno (New Crop) is another special occasion for the rural Bangalees on which they make a
large arrangement of pithas. In the month of Agrahayan the farmers cut Aman paddy, their main
crop of the year and bring it to their home. So, it is the most joyful event for them. They
celebrate these days of Nobanno by preparing different traditional foods, singing and dancing.
Housewives prepare a wide variety of pithas with the flour of their new rice. They invite their
neighbours and relatives to eat pithas with them and assist in their harvesting. Not only in
Nobanno, but pitha also associates almost every other occasion a village family come to observe
gracefully.
Villagers prepare pithas at the time of homecoming of their sons and daughters from city. Many
of us, who are from village, when they go back to their village home from city in a vacation after
a long period of time; their mother and grand-mother are usually in hurry to prepare various
kinds of pithas for them. And they would arrange pithas again when they are about to return to
the town at the end of their holidays.
Meat and vegetables are also used in preparing some pithas/peethas such as Pooli pitha,
Shabji(vegetables)  pitha, Bhapa(steamed)pitha, Jhal(hot)patishapta pitha and 
Mangsha(meat)patishapta pitha.

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Sometimes fruits – mostly jackfruit, palm/palmyra, coconut and banana are also used. Date juice
and molasses/gur prepared from date juice, palm syra, sugarcane molasses/gur are also some of
desierable ingredients. These pithas are named after the name of the fruit they are made from. A
special type of pitha is prepared by using tree leaves as covers and are named pata(leaf) pitha.
Some pithas are named according to their size. A big size pitha is called ‘’Hati pitha’’, while one
of the small types of pitha is named ‘’Khejur (date) pitha. Sometimes the same pitha has
different names in different areas. Some pithas are nationally known and familiar to all.

Some Pitha Recipie:

 Chitoi Pitha

Chitoi Pitha is a very popular pitha. This pitha is prepared with just two ingredients rice and salt.
You can also prepare more fluffy and soft chitoi pitha by prepared batter and ferment overnight.

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Ingredients

 For chitoi pitha:

 Parboiled rice/Siddo Cahal – 1 cup
 Atop chal/Polau chal – 1 cup
 Salt – 1/2 teaspoon or to taste

For coriander chutney:

 Coriander – 1 cup chopped

 Ginger – 1 teaspoon chopped
 Garlic – 1 teaspoon chopped
 Green chili – 1 teaspoon chooped
 Black pepper – 1/4 teaspoon
 Sugar – 1/2 teaspoon
 Salt – to taste
 Cornflower – 1 teaspoon
 Achar/pickle – 1 teaspoon
 Water – two tablespoon

Instructions

Rice Preparation:

 Wash and drain water from rice.

 Soak in a glass of water for 6 hours.

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  Drain water and put in a blender. Add two cups water and make a smooth pasty.
 Pour into a bowl, add one teaspoon salt and mix well.
 Rest for two hours.
 Heat a heavy and deep small chitoi pithe mold or cast iron wok on high heat.
 Pour 1/4 cup batter and cover it for 2-3 minutes.
 Remove gently the edges of pitha, then remove fully from wok.
 Repeat the same process to make all pitha.
 Serve hot with coriander chutney or meat.

Making Chutney:

 Pour all ingredients into a blender.

 Add two tablespoon water or more or less.
 Blend two minutes or until smooth paste.
 Remove and transfer to a serving dish.
 Serve with chitoi pitha.

Notes:

 You can use more or less water, if you like thick consistency then use less water.
 Adjust salt and pepper to taste.

 Bhapa Pitha

Bhapa pitha is one of the most popular pitha in Bangladesh, made of rice flour, coconut and
jaggery stuffed inside, the piece of happiness !!

Ingredients;

1 cup parboiled rice ( or parboiled basmoti)

2 tbl spoon store bought rice flour
Pinch of salt
Liquid milk+ water mixed (around 1/3 rd. cup)

For the filling:

9
Grated fresh coconut
Jaggery (I prefer khejur gur, molasses from silver date palm)

You can use any savory filling too , instead of coconut and jaggery , like meat , fish , or even
veggies)

Procedure:

1. Soak the rice overnight or at least 5/6 hours.

2. Drain the water and let the rice drained out well.

3. Now grind it in a grinder or coffee grinder. Add the store bought rice flour with it.

4. Mix some water and milk. Don’t take too much. Around 1/3 rd. cup. Add salt and sprinkle
water+milk in a way that the flour must seem wet, not dry at all .Neither it should look like
batter. Don’t add the liquid at a time. You may not need that much liquid. If the flour binds
together if you hold some of them in your palm, the flour is ready. It must not be dry that it
doesn’t hold together. If the flour is dry, the pitha will break apart.

10
5. Now sieve the flour through the stariner. Take two pieces of clean cotton cloth and two small
bowls.

6. In the bowl spread some flour, then add the coconut and jaggery. Cover it with another layer
of flour. Even it. Don’t press too much or else, it will break down while placing it for steaming.
Cover it with a piece of cloth and put in the steamer. Tap the bowl slightly, so that you can
remove the bowl easily. Remove the bowl and cover the pitha with the remaining ends of the
cloth.

7. Steam for 4/5 minutes. Prepare the same way using the the other bowl and cloth. You remove
one pitha and place another. For steaming I don’t have that specific utensil for making bhapa
pitha. Any steamer will do. I sometimes use
the Chinese bamboo steamer. You can do more than one at a time. Sometimes I just take a small
saucepan with water and place a large metal strainer or large slotted spoon over it, so that it
covers the face of the utensil. Boil the water and steam the bhapa pitha on it. But you must put
the lid on while steaming.

These are the utensils, I used for steaming. You can use any of the method.

 Pakon Pitha/Pakan Pitha

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Ingredients

 All Purpose Flour (Maida) - 2 cups

 Ground unparboiled rice/Ground Atop Chal - 2 cups
 Water - 4 cups
 Salt - 1/2 teaspoon
 Egg - 4 pieces medium
 Ghee - 1/4 cup melted
 Extra ghee or oil for greasing
 For Sugar Syrup:
 Water - 11 cups
 Sugar - 3 1/2 cups
 Green Cardamon - 2 pieces
 Cinnamon - 2 pieces
 Oil for deep fry

Instructions

Preparation:

 Whisk egg in a bowl and keep aside.

 Melt ghee in another small bowl and keep aside.
 Mix all-purpose flour and rice flour in a bowl. Keep aside.

Making Sugar syrup:

 Make sugar syrup with sugar, water, cardamon and cinnamon. Just boil for 2- 3 minutes.
 Remove from heat, transfer to big bowl and let it into room temperature. Keep aside.

Dough Preparation:

 Boil four cups of water and salt on medium high heat. Add flour mixture and cook on
medium heat for 4-5 minutes or until soft and tender.
 Once cooked remove from heat. Transfer to a big flat tray. Cover and let it to room
temperature.

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  Once cool then knead, keep kneading and mix beaten egg, and ghee a little by little.
Knead for 15-16 minutes or until to make a smooth, soft and pliable dough.
 Divide the dough into 25-30 portion. Make round shape ball. Then turn into your desired
shape. You can use cookie cutter, or any kind of dices, needle, toothpick or knife for
design. (Grease your dice with ghee or oil before use.)
 Make all pithas and now ready for fry.

Frying Method:

 Heat enough oil in a flat deep fry pan on low heat. Fry 6 or 7 pieces of pitha at a time on
low heat until deep golden brown.
 It takes 7-8 minutes every batch. Fry all pithas and let it a little bit cool. Then soak it into
sugar syrup for over night.
 After soaked for over night, they will appear soft, heavy and double in size pitha.
 You can serve cool or warm into oven . Transfer to a serving plate, pour some sugar
syrup over them, then serve soft and juicy pakon pitha.

Notes:

 Always deep fry pakon pithas on low heat or low medium heat only.
 You can add milk in the place of water for cooking flour mixture.

 Teler Pitha

Teler Pitha is one of the Famous pitha in Bangladesh. It has been made all over the year.

Ingredients:

 1. Rice flour-1 cup

 2. Atta flour-1/2 cup

 3. Jaggery (grated) / Brown sugar-3/4 cup or according to your taste

 4. Salt-1/4 ts

 5. Oil- for deep fry

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 Procedure:

 1. Soak jaggery with little warm water and mix well. There should not be any lumps.

 2. Put rice flour and flour to a mixing bowl. Mix well. Add jaggery and knead well. Add
little

 Warm water and make a batter. The batter should be thick like cake batter. Cover the
bowl and

 Keep it around 30 minutes.

 3. Heat oil in a deep pan. Take a deep round shape spoon. When the oil become hot

 Enough take a spoon full batter and add to the oil.

 4. If oil is heated perfectly then pitha will remain in the bottom for few seconds and then

 Puffs up. When it puffs up flip the side and fry.

 5. Then take out on a paper towel to soak the extra oil.

 Biscuit pitha
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There are several ways of preparing the biscuit pitha. All-purpose flour can be also use in this
recipe. You can avoid coconut also. However this recipe is very similar to coconut cookies. But
it is the easiest and simplest deep fried cookie recipe.

Ingredients

 Rice Flour(Chaler Gura) – 1 1/4 cup

 Egg – 1 large
 Sugar – 1/2 cup
 Desi ghee/Clarified butter – 2-3 tablespoon
 Grated coconut – 1/2 cup
 Salt – a pinch
 Oil for deep fry

Instructions

Dough Preparation:

 Take a bowl, beat egg and sugar until sugar is dissolve.

 Add two teaspoon ghee and mix well.
 Then mix grated coconut and salt. Mix well.
 Now add rice flour/chaler gura and knead well. Add two teaspoon ghee and knead again.
 Knead for 5-7 minutes. Cover and rest for one hour.

Method:

 Divide the dough into two portion. Take one portion and roll into 1/4 inch thin roti/crepe.
 Cut into cookie shape with knife or cookie cutter.
 Heat oil on medium heat. Fry cookies until deep brown and crisp.
 Keep on a kitchen tissue for absorb extra oil.

15
  Serve with tea or coffee.

Notes:

 If you need, add more rice flour for right consistency.

 Fry on medium heat for crisp and nice color.
 Store in a airtight container for unto 4-5 days.

 Puli Pitha

Ingredients

 For Filling:
 Coconut - 1 cup 1/4 tablespoon grated
 Gur/Jaggery - 1/2 cup
 Cinnamon - 1 piece
 Cardamon - 1 piece
 For dough:
 Rice Flour(Chaler Gura) - 1 1/2 cup
 Water - 1 1/2 cup
 Salt - 1/2 teaspoon

Instructions

Filling Preparation:

 Mix coconut, jaggery, cinnamon and cardamon in a non-stick pan. Cook for 5-6 minutes
or until sticky and well combined.
 Remove from heat and let them cool. Keep aside.

16
 

Dough Preparation:

 Boil water and salt. Add rice flour and mix well with water. Cover and cook for 3-4
minutes on low heat.
 Once done, remove from heat and let it slightly cool.

Making Puli Pitha:

 Take out of the cooked dough and place on the board. Sprinkle some flour on it.
 Rub it by hand again.  Divide the dough into 8-10 small ball. Roll it flat with a rolling
pin.
 Pick some fillings prepared before and put at the center of the wrapper. Fold and pinch
the wrapper from the middle to the two outer sides. Put the pinched side on the
forefinger. See the step picture.

17
 

Steaming: 

 Grease an aluminum or stainless steel steamer with some oil and place the shaped puli
leaving a little space between each of them.
 Fill a vessel or pot that is large enough to place the steamer with 3" to 4" of water and
bring water to a boil. Ensure that the bottom of the steamer does not touch the water.
 Once the water coming to a rolling boil, place the steamer in the vessel and cover with
lid. Steam on high heat for 8-10 mins. The bhapa pulis are done when a shiny sheen
appears over them.

 Patisapta Pitha

Ingredients

 For Making Batter

 Rice flour - 2 cup
 Egg - 1
 Plain Flour - 1/4 cup
 Sugar - 1/2 cup
 For the filling:
 Milk - 1 1/2 ltr
 Rice flour - 2 tablespoon
 Sugar - 1/2 cup
 Cardamon powder - a pinch

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Instructions

Batter Preparation:

 Mix all of the ingredients for making batter.

 Mix it carefully not making any lumps.
 Batter will be not too thick to thin.
 Keep the mixture in refrigerator for half an hour.

Filling Preparation:

 In a pan add milk and bring it to boil. Now lower the flame let it simmer till reduce to
half.
 Mix 2 tablespoon rice flour with 2 tablespoon cold water and add in the milk.
 Add sugar and cardamom powder.
 Cook for 10 minutes or until it becomes thick paste constancy.
 Remove from heat and let it cool.
 Keep aside.

Cooking Method:

 Heat a non-stick pan,add 1/2 teaspoon oil and spread over the pan with a paper tissue.

19
  Pour a thin layer of the mixture on it and spread it quickly with the laddle.
 Put the filling lengthwise at the center of it and roll it.
 Wait till the colour is light brown.
 Cook it for 1 minute on a low hit.
 It will look like a tortilla.
 Repeat this process with rest of batter and filling.
 Serve Patisapta hot or chilled because both ways will provide you different taste and
immense pleasure.

Pitha and Village Life: Village people cannot even think any of their special occasions and
seasons without the classic taste of pitha. Suppose you are a foreigner who has come to visit
Bangladesh during a winter vacation. And you are walking along a village road enjoying the
winter ambiance here. Suddenly you feel thirsty and enter a house seeking for water. If you just
ask for a glass of water to the housewife, can you guess what will she serve you with? Most
probably she will serve you with different kinds of pithas and glasses of cold date juice instead
of water! You must be very much surprised at the heavenly delicacy of this indigenous pithas.
Winter in Bangladesh culture is closely associated with pitha making and pitha eating festivals.
When winter is going on housewives in the village areas become busy with preparing pithas for
their children, family members and relatives. There prevails a wonderful atmosphere centering
this occasional pitha making in every house. If you go to a village in winter, you will find a
common rural image of a cold-winter morning; children huddling around their mother while she
is preparing pithas in a hearth in the kitchen.

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Availability of Pithas in Bangladesh : As soon as the winter comes, you will find some pithas
to be available in almost all street corners, outside schools and university campuses. In winter,
'Bhapa' and 'Chitoi', the two most popular pithas, are sold on the corners of streets in and around

the city. They are usually sold at 5 or 10 taka each. People are found gathering around these little
temporary pitha shops and eating pithas at cheap rate. Useless to say, many poor people set up
temporary pitha shops and earn their livelihood by selling pithas in the city areas during the
winter. There are also some stores where you can now go and sit to enjoy your winter munchies
such as the Bailey Pitha Ghar. Pithas are also packed and sold in handy packages in most of the
super stores such as Agora, Meena Bazaar, Shopno, Nandan etc.

Pitha Festival: Every year in this season pitha festivals are also arranged in different places
around the capital to demonstrate pithas as the part of our own culture and tradition. Besides,
pitha festivals and utshobs take place throughout the winter at Shilpakala Academy, Dhaka
University premises and are also organized by many localities and organizations. Recently, Jatia
Poush Utshob Udjapon Porishod arranged Poush utshob at Bangla Academy premises where
about fifty stalls of pithas were displayed along with other cultural associations; people went

21
there, tasted the pithas and enjoyed the cultural atmosphere. To give the urban people a taste of
winter delicacies and reacquaint them with the tradition, National Pitha Utsab Udjapan Parishad
has organised a festival on the open ground of Bangladesh Shilpakala Academy. A food related
website Dhaka Food has organized a pitha fair titled Food Festival at Babgladesh Army Musium
field near Bijoy Shorony in capital with a grand arrangement of numerous types of pithas,
intending to give the people the opportunity to have the tastes of pithas, remind about our almost
defunct culture and add a cultural touch to the sophisticated urban life. Traditional Pitha festival
at le meridian Dhaka was organized recently. Hamdard University also has organized a pithe
festival recently. Others Unversity is also taking steps to organize a pitha festival in their own
campus.

Importance of Pitha in Bangladesh: Pitha has been an inevitable part of typical Bangalee life
and culture since long as this traditional food associates all the occasions and festivals of
Bangalees and add a great pleasure and delicacy to our banquet. Sweet pithas encourage sweet
relationships. Traditionally pitha plays a vital role in making the loosen unification stronger

22
among the relatives, friends and neighbours. We should retain the old convention of pitha
making, eating, and inviting people like people in the rural area still do so. Different festivals
like food Festival are good initiative for re-introducing and manifesting our food tradition. More
such festivals should take place and we should feel inspired to go to these kinds of fair to know
about our antique culture and tradition. As much we are entering into the complex modern life;
our own culture is getting lost by the influence of other foreign cultures day by day. Many of us,
who live in city, are about to forget our own culture like pitha festivals now. Nowadays, we see a
number of cooking competitions of modern foods on different TV channels, but any competition
of making traditional foods like pitha is rare. As it is a part of our own culture, so programmes
on TV should be arranged to bring our traditional foods like pitha under focus. Culture and
tradition are the pride of a nation as they bear a nations identity and refer to from where we are at
the present days. Therefore we should love our own culture and tradition, of which our pithas are
also an inevitable part.

Conclusion: Pitha is a part and parcel of our culture. With right marketing and branding, we can
present it in front of the world. It is one of the most delicious food of the world. But people in the
world is unknown about it. So we have to take right steps. Through social media , it will be easy
for us to tell about it.

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 References

 http://zuranazrecipe.com/chitoi-pitha-recipe-bangladeshi-chitoi-pitha-recipe-with-
coriander-chutney/

 http://zuranazrecipe.com/biscuit-pitha-ll-bangladeshi-biscuit-pitha-recipe/

 http://zuranazrecipe.com/pakon-pithapakoan-pithapakan-pitha/

 http://zuranazrecipe.com/patisapta-pitha/

 https://khadizaskitchen.com/2014/12/07/bhapa-pitha/

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