Bangladeshis have a particular place in their hearts and palates for the beloved traditional Bengali treat, chiti pitha. This delicious delicacy is made frequently for festivals and special events and as a regular dessert. It is renowned for its distinctive shape and delightful flavor. It describes a variety of rice cakes or dumplings combined to form the name "Chiti Pitha." Rice flour is needed to make Chiti Pitha.

Simple ingredients go into making Chiti Pitha, but careful preparation is needed to get the right texture and flavor. To create a smooth and malleable dough, rice flour and water are combined. Take the rice flour in a bowl. Then, slowly add water to the rice flour.

Water should be mixed with rice flour until it comes to a particular shape. Then, when it becomes more like syrup, stop adding water. Next, season it with a small amount of salt. Then, stir the rice flour syrup very well. Now place a pot in the oven and heat the pool.

Various types of utensils are available for making Chiti Pitha. In most cases, earthen pots are used here, and metal pots are used. Once it is hot, spoon the rice flour syrup in the specified form. Then, cover the pot and wait for some time.

Care must be taken here, so the oven's heat is slightly high. After 3 to 4 minutes of baking, the pitha is done. The pita should be served a little hot. This pitha can be eaten with molasses, sugar, or fillings. Chiti pitha is very delicious to eat. All of us Bangladeshis and Bengalis are familiar with this pitha.

This pitha is made mainly during the winter. It is enjoyable to eat hot chiti pitha in the winter. This pitha festival peaks in the winter when the new paddy is harvested. We Bengalis love to eat this pitha, and this chiti pitha is our tradition.