Sweet something - Gokul Pithe

Middle of January marks one of the important festivals of India - Poush Sankranti or Makar Sankranti. This marks the end of wintery months ( Poush) and Sun's crossing of the Makar or Capricorn constellation. The freshly harvested paddy and date (khejur gur) are used to celebrate the festival with wide variety of sweet dishes. Pithe is ubiquitous to Makar Sankranti celebration. Small dumplings are made of rice or lentils, which are stuffed with sweetened coconut.

Every family have their favorite recipes. Gokul Pithe is one of the cherished Pithes of my family. I fondly remember the Pithe making episodes of my family. My Baba would help Maa to grate the coconut. The coconut stuffing for Pithe typically requires some time to get cooked properly with the required consistency. Maa would painstakingly mould the Pithes and would fry them in small batches. One of the curious rituals of Poush Sankranti in our family is that the first Pithe is always being served to either the pet dog/cat or in absence of them , to the crow!! Looking back, I interpret this ritual as a means of including everyone in the celebration.

During Poush Sankranti this year we were in India and after many moons I had the good fortune to eat Pithe made by Maa. I tried to repeat the same after coming back to Houston, this is my tribute to the beautiful tradition of Gokul Pithe!

Stuffing: ( Makes 10 pithe)

• 1 cup grated coconut ( you may use store bought as well)
• 4 tea spoon sugar
• Vegetable oil

Coating:

• Biuli'r Daal ( Unhusked black gram lentils/ urad daal)
• Whole milk - 2 cups
• Condensed milk 1/4the cup
• Cardamom pods - 5-6 pods

Stuffing process:

I typically make the stuffing ahead so that I don't feel overwhelmed. 

Freshly scrapped coconut has its natural oil, so making a stuffing with fresh coconut is easier. Lightly fry the grated coconut in medium heat till it releases oil. Put sugar and keep stirring till the whole mixture becomes consistent and can be rolled into the shape of a ball. Make small balls out of them. Please remember to make the balls while the coconut mixture is still hot, otherwise it will be difficult to give them a shape.

Coating and frying:

Soak Biuli daal and wet grind it. The batter should be thick. Add a pinch of salt and sugar to the batter. Next beat the batter ( I hand beat it). Heat oil in a wok ( To check if the temp is appropriate release a drop of batter in the oil, if it comes to the surface immediately, the oil is ready)

Take one of the small coconut balls, roll it into the wet batter and fry it till they are lightly golden.

Gokul Pithe is almost ready. Many people put these Pithe to sugar syrup and serve, while there exists another opportunity to put these Pithe into a thick mixture of milk ( kheer)!!!

Take a heavy bottom pan , boil whole milk  in simmering heat till the volume reduces to almost half! Keep stirring intermittently. Towards the end, add condensed milk. Add crushed cardamom seeds. Gently add the Pithe and let them soak in the milk.

Serve the Pithe at room temperature.