|| Winter delicious vapa pitha.||
| My username is @jimiaera02 and I'm from Bangladesh. |
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Hi friends! How are you all doing? Winter also signifies the spirit of Bengali families making different types of pithas. Bengalis think of pithas when winter arrives. Without pithas, winter in Bengal is incomplete. Eating pithas was a popular time for people of all ages. A great deal is lost. Date jaggery or juice pairs well with winter pita. Winter pithas has to do with Bengali. In addition to being unique, each pitha's ingredients are all created with param maya parash. While most pithas are sweet, they are not all the same taste. "Navanna" denotes the celebration of the fresh paddy crop. Different types of pithas are created from the rice powder once the new paddy is harvested. I am here with you right now. How to cook vapa pita.
Step- I
I started by filling the pitha pot with water and setting it on the heat. Till the water boils, I shall wait.
Step- I I
Using water, I will knead the rice flour for pitha in this stage. Mix thoroughly with rice powder after adding a small amount of salt. Next, slowly incorporate water and thoroughly mix with your hands.
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Step- I I I
At this point, add the flour, date jaggery, and grated coconut to the pitha form once the water in the saucepan has boiled. The pita was then placed on the pot's mouth using a net. I then took out the mould. After that, I'll put a lid on it. Cooked for three to four minutes steaming.
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Step- I V
I'll take off the cover to check the doneness of the steaming pita at this stage. The pita should then be carefully taken out of the pot's mouth.
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Step- V
My steamed pithas are prepared for serving at this point. The pithas are expertly prepared.
selfie with my recipe:
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I'm sitting here in the winter sun, not relishing the pleasure of eating pitha. Bengalis love pitha as their favourite food. The house-to-house pitha festival is observed by Bengalis throughout the winter despite the fact that pitha is not on our regular menu. Maintaining the kinship tie is greatly aided by this pitha celebration. It is, therefore, reasonable to suggest a connection between Bengali pulse and winter pitha.
It seems delicious
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In our Bangladeshi winters, this traditional pitha is left almost in the family.But the taste of this pitha is so incomparable that there is no way to understand without eating it. Alo rice mixed with date molasses prepared like this is truly incomparable.Just looking at these pithas that you have photographed shows how delicious these pithas have become.And you have completed the blog very nicely showing the various steps for the benefit of others so that it will be easy for others to make this pitha ie it will be beneficial for those who have never made this pitha.Thank you very much from me for presenting the traditional vapa pitha of Bangladesh through blog during our winter time.
Thank you so much. Your valuable comment encourage me. Stay well.
Your steamed pita looks very tempting. There are very few people who don't love steamed pita in winters. I like steamed pita very much.You have presented the recipe of Vapa Pitha very nicely step by step. It will be very convenient for those who cannot make fresh or steamed pitha. Thank you for sharing such a beautiful post with us.
Hi, Greetings, Good to see you Here:)
I really enjoyed reading your recipe post. Vapapitha is loved by everyone and is available on winter days. Beautifully presented. Thank you so much for gifting us. Best wishes to you.