Name: Misti Lauer Pitha
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/2 kg of sweet pumpkin; 2 tsp of maida/all purpose flour; 3-4 tsp of rice flour; 1/2 cup of finely grated coconut; 1/2 tsp of cardamom powder; 2 cup of sugar; 1 and 1/2 cup of water; Refined oil for deep frying

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Recipes

It's time to celebrate with kite flying, bonfires, fairs, Surya Puja in rivers, Feast, arts, dance, socialisation and most importantly eating sweet delicacies. Makar Sankranthi, a festival of India and in different parts of India it is known by different names. Bohgali Bihu, Pongal, Poush Sankranti, Lahori are the festivities celebrated in different states of India in this season of the year. In our Bengali Tradition, we make variety of Traditional sweets/Pitha on this day at night and cook outside the house and make feast cooking together with friends and family. Coming to my Misti Lauer Pitha, I made today for this Poush Sankranthi. It's a sweet made of sweet pumpkin. Yes, it's pumpkin only I learnt it from my Maa. She makes it so well and perfect that anybody who have tasted it will surely ask for another. After my marriage I started making them here and everyone likes it very much. It melts in mouth. So soft and yum. Try them once you will surely like it.

Prep Time 30

Cook Time 15

Total Time 45

Served AsDesserts

CuisineBengali

Servings

Ingredients

Instructions

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Peel the pumpkin skin, wash and boil it with little water in a cooker.
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Take them out from water and let cool for some time. Drain the excess water from the pumpkin and smash it with hand.Add coconut finely grated and rice flour.
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Mix them well with 2 tsp of maida/all purpose and cardamom powder.
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In a kadai heat oil for deep frying. Take a spoon full of the pumpkin paste and fry them in medium flame.
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Fry them all sides till golden brown in colour.
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Now make sugar syrup not a thicker one nor a watery one. Put 2 crushed cardamoms in the syrup and boil.
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Keep aside and dip the fried pumpkin flitters in the sugar syrup for 5-7 minutes.
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Take them out from the syrup and keep them in a separate bowl for serving. Keeping them in sugar syrup for long will break them