1. RAJBANSHI CHHATU PITHE

Ingredients:

• 1 cup semolina (suji/sooji)

• 1 cup sugar

• 2 tbsp milk powder

• 1 cup grated coconut (fresh or desiccated)

• 2 tbsp ghee (clarified butter)

• 5 cardamom pods (crushed or powdered)

• Water (as needed)

Method:

1. Heat the Ghee

• Heat ghee in a deep pan or kadhai over medium heat.

2. Roast the Semolina

• Add semolina and roast, stirring continuously, until it turns light golden and aromatic (about 3-4 minutes).

3. Add Water

• Gradually pour in water (about 1.5 cups) while stirring to avoid lumps. Cook until the mixture thickens slightly.

4. Add Sugar

• Mix in sugar and stir well until dissolved.

5. Incorporate Milk Powder

• Sprinkle milk powder and mix thoroughly for a creamy texture.

6. Add Coconut & Cardamom

• Stir in grated coconut and crushed cardamom, blending well.

7. Cook Until Thickened

• Keep stirring on low heat until the mixture leaves the sides of the pan and forms a soft dough-like consistency (about 5-6 minutes).

8. Shape & Serve

• Let it cool slightly, then shape into small rounds or flatten into discs (traditionally called pithe).

• Serve warm as a sweet treat!

Enjoy Your Rajbanshi Chhatu Pithe!

Tip: For extra richness, drizzle with melted ghee before serving. Best enjoyed fresh or stored in an airtight container for 2-3 days.