Misti Lauer Pitha

4 from 1 vote

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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 minutes
Cook Time 15 minutes
Total Time 45 minutes
Served AsDesserts
CuisineBengali
Servings 4
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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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Instructions
 

  • Peel the pumpkin skin, wash and boil it with little water in a cooker.
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers
  • 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.
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers
  • Mix them well with 2 tsp of maida/all purpose and cardamom powder.
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers
  • In a kadai heat oil for deep frying. Take a spoon full of the pumpkin paste and fry them in medium flame.
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers
  • Fry them all sides till golden brown in colour.
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers
  • Now make sugar syrup not a thicker one nor a watery one. Put 2 crushed cardamoms in the syrup and boil.
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers
  • Keep aside and dip the fried pumpkin flitters in the sugar syrup for 5-7 minutes.
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers
  • 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
    Misti Lauer Pitha - Plattershare - Recipes, food stories and food lovers

Notes

Take out the excess water after boiling the pumpkin so that it should not be watery.

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4 from 1 vote
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Tania Deb
Tania Deb

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