Aske Pithe – Traditional Bengali Pithe

Making Aske Pithe

Seetkal, Pithe aar Nolen Gur 🙂

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Aske Pithe

Aske Pithe – this might be called with different names at different places. But, in Bengal, this is called Aske Pithe and are made specially for the event of Makar Sankranti. Makar sankranti is celebrated throughout the nation with different names at difference places including Lohri in North India, Pongal in South India, Magh Bihu in Assam, Pedda Pandaga in Andhra Pradesh and so on. No matter what might be the name, this day is celebrated for good crop harvest. This year, Makar Sankranti was on 14th January 2018, Sunday making the winter solstice and last day of Poush Mash (month of poush).

In my house, in this day, we have the tradition of making pithe puli with the freshly harvested patali and gur (syrup / jaggery  extracted from sugarcane and date palm). We make aske pithe only on this day of the year because it takes a lot of time, both for preparation and making. I guess, aske pithe is what makes the day more special. The preparation starts from the day before, as the rice flour required for aske pithe needs to be fermented overnight.

One can relate aske pithe with a pan cake with the use of batter and presence of bubbles. But, unlike the pancakes or any other pithe, aske pithe needs to be prepared with special mud dishes specially make for aske pithe. Below is the picture of the mud utensils that comes in two parts known as khuli in bengali. The upper part is removable used for covering the batter.

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Khuli for aske pithe
Prep Time: Over Night Cook Time: 4 mins / piece Total: 1 day
Difficulty Level: High Serves: 6 Cuisine: Bengali

Ingredients:

  1. Rice Flour 4 cups
  2. Water as needed
  3. Salt to taste
  4. Date Jaggery as needed
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Aske Pithe served with jaggery

Method:

  1. Take the rice flour in a large bowl, add 2 cups of water and mix into a thick paste;
  2. Add salt to the batter and mix it well. Cover the bowl and let it ferment for overnight or minimum of four hours;
  3. After the fermentation, use a spatula to gently whisk the batter;
  4. Put two cups of water for simmer;
  5. Add the water by liter amount and whisk the batter to get one-string consistency;
  6. Put the Khuli on stove for pre heating;
  7. Use a ladle for measuring the batter and putting in to the khuli;
  8. Measure 2 ladle of batter and put it on the khuli;
  9. Dip the cover of the khuli on water and put it over the batter on the khuli;
  10. Wait till the water from the outer side of the cover evaporates;
  11. Take the cover and dip it again on the water and cover the batter on khuli;
  12. Use a cast iron spatula to remove the Aske Pithe from the Khuli;
  13. Serve hot with jaggery;

See the slide show below for better understanding.

This slideshow requires JavaScript.

Tips and info: The formation of bubbles indicates that the rice flour has been well fermented. Put the gas on low flame while cooking. Aske pithe takes a lot of time, so be patient. Dipping the cover part of the khuli on water allows the formation of steam inside the cover that allows the pithe to cook evenly.

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aske pithe served with jaggery

If you like reading this, don’t forget to rate below 🙂

13 Comments Add yours

  1. arv! says:

    I have seen gur being sold in Jaipur market by Bengali vegetable sellers. I saw them selling gur from a tin box but couldn’t understand the purpose on makar sakranti. There you are with this post. Jaipur has large Bengali population and they buy vegetables from fellow Bengali sellers because everything is sourced from Bengal including some specific things that only Bengalis eat. This must be more like a pan cake?

    Liked by 3 people

    1. There are different kinds of gur. This may looks like pancake but the texture is not. 🙂

      Liked by 1 person

      1. arv! says:

        I’m sure it is not but the picture reminded me of one, so I mentioned.

        Liked by 1 person

      2. It might me jhola gur. You can try it with chapati. It tastes good 🙂

        Liked by 1 person

      3. arv! says:

        Sure. I will 🙂

        Like

  2. Megala says:

    Great recipe ! Love to try it !!

    Liked by 1 person

    1. Try and do share your experience 🙂

      Liked by 1 person

  3. mistimaan says:

    Its mouth watering for all Bengalis….just loved it 🙂

    Liked by 2 people

    1. Thanks for dropping by 🙂

      Like

  4. Can u plz prepare it for me also. I really love bengali shukto, macher dompukht, Sondesh( i can eat it 100 times), bhappa doi(i can eat it 200 times a day).just love them so much. hope you share their recipies soon. We just had a family trip to bengal and is just awesome.

    Liked by 1 person

    1. Bhapa Doi is also one of my favorites. Will definitely share the recipe soon 🙂

      Liked by 1 person

  5. Balaka says:

    This is a great recipe…I am not a great cook yet I am tempted to try and make this…the jhola Gur looks amazing..

    Liked by 1 person

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