A popular winter pitha is Chitai Pitha.

Well, Chiti Pitha! The mere mention of this classic Bangladeshi treat will start your taste buds tingling. A light, round rice cake flavored with coconut and jaggery (molasses) with a delightfully soft center and hint of crunch on the outside. This is a delicious dish that strikes the ideal balance between simplicity and sweetness, making it a popular snack or dessert in Bangladesh.

According to legend, chitai pitha first appeared in remote areas of Bangladesh, where it was made for special occasions and celebrations such as pitha utsav, or rice pita festival,
or in winter when fresh produce was in short supply. Chitai Pitha is made using simple, readily available ingredients, showcasing Bangladeshi ingenuity.

Before making chitai pitha, the rice should first be soaked in water for a few hours to soften it.Then the rice is poured into a thick batter. This pitha serves as the base of the pitha. The batter is made sweeter and tastier by adding jaggery, shredded coconut and a dash of salt.For an extra aromatic touch, some varieties add cardamom or fennel seeds.

Once the batter is prepared, the pita is ready for frying. Chitai Pitha is traditionally prepared in a clay pot or tawa over an open flame.

Small round cakes are formed by spreading a dollop of pita on a heated surface.
The pita gets a delicious crunch from the golden-brown crust that develops as it cooks. Anyone nearby is mesmerized by the scent of coconut and jaggery in the air.

When each chitai pitha is fully cooked, it is removed from the grill and served hot.Some like it plain, reveling in the subtle sweetness of coconut and molasses. No matter which method you choose, chitai pitha is always enjoyable.

        @nanakdeb