Winter is very popular among the people in Bangladesh. Bengalis can enjoy this season for only two months a year. So there is no lack of joy and arrangements around this time. Although the leaves of the tree fall in winter, nature does not keep the Bengalis completely destitute. It is the season of date juice. Starting from taking fresh raw date juice in the fog-covered morning, winter has full of various ingredients made of this juice. Thousands of types of ‘Pitha Puli’ are made with new molasses of date juice. The Pitha (cake) is a name of love in Bengali tradition. Pithas are made at different times throughout the year, such as Nabanna, Baishakh or festivals like this. However, winter seems to be the appropriate season for making pitha.
Uncountable types of pithas are in the possession of Bengalis. The main ingredients in the pitha are rice flour, molasses or sugar, coconut and milk. One wonders, how can so many types of pithas be made with so few ingredients. Many pithas have been invented in different areas and the same pitha can be heard in different areas under different names. Some of the notable names are: Bhapa, Pati Sapta, Puli, Chitai, Pakan Pitha or Tel Pitha, Mera Pitha, Nakshi, Malpoya, Fuljhuri, Chhitruti etc. In winter, Bengali prepares Nadu, Muri, Murki, Khir, Payes and lots of pithas. Today we will talk about these traditional pitha puli.
Bhapa Pitha: There is no house in Bengali where bhapa pitha is not made in winter. It is made with fresh homemade rice flour and hot date molasses. This pitha is called bhapa because it is made with the help of water vapor. Some people like to take it out of the hot oven and some people like to eat the pitha made the night before with cold date juice in the morning. Although the process of making this pitha is similar, people eat it in different ways, such as just with molasses, with molasses patali, mixed with coconut and again in royal style with the combination of milk and nuts. Rice flour is smeared with a little salt and lukewarm water and used as a mold in a small bowl-sized pot. In the middle, put the molasses or patali pieces, sometimes mixed coconut with molasses, sometimes with the flour and put it in water steam for a while to boil, then the steamed cake is ready. It will not be wrong if someone says that bhapa pitha is the first choice of a winter morning.
Pati Sapta Pitha: Pati Sapta is a very popular pitha among sweet lovers. Like Chitai Pitha, the batter has to be made for this cake but it is mixed with semolina and sugar or molasses for sweetening. Then some oil is applied to a hot pan and it is diluted by turning it with a certain amount of batter. The filling which is made separately like payesh or khir, is put in the middle of the pitha and made a roll. Like the puli pitha, the inner filling of this pitha can also be made in various ways. Pati Sapta is a very delicious pitha as a dessert. So not only in winter but all year round people make pati sapta for their guests.
Puli Pitha: Puli is another kind of tasty cake for the winter season. A kind of dice is used to make this cake. Some people can also make puli by hand. Puli pitha is made by making dough with rice flour and various fillings. There are many variations in making the filling. This tasty filling is made with molasses, sometimes with coconut, sesame seeds and sometimes with milk khir. Puli pitha is not only sweet it can be salty also. Some sort of meat can be added as filling. You can add whatever you like to it. Their names also depend on the process of making. Puli can be made by steaming just like frying in oil. Puli’s name is mixed with the name ‘Ptha Puli’. From this, one can easily understand how popular Puli pitha is.
Chitai Pitha: Nowadays, not only in the village but on the street of the city also you can see chitai pitha in the winter evenings. A batter is made for chitai pitha by mixing rice flour with wather and adding a bit of salt to taste. A type of dice is available for this pitha in the market. This batter is given in hot dice by applying some oil. After a certain time, the pitha is done very easily. Many people also use coconut in this batter. The cakes are then eaten with mustard paste, coriander leaf paste, red chilli paste, mashed daal and various vegetables as well as various items. The main attraction is the variety of fillings of this pitha in the stall. Chitai also has different ways of eating. When milk is thickened or soaked in date juice, it is called Dudh-Chitai or Veja-Pitha. This pitha is great for breakfast or snacks.
Pakan or Tel Pitha: I have already said that people of one region call the same pitha by different names. This fried pitha is just like that. For pakan batter is made with rice flour, wheat flour or maida and molasses. When frying it in the oil, it swells like a luchi. This pakan has become a common and easier pitha. Many people find it less troublesome. If there is molasses or sugar and rice flour in the house, it can be made in less time. However, the matter of inflating this cake depends on how the batter is.
Mera pitha: It is a strange pitha. It’s a bit like chitai. Mera pitha is made by pressing with the palm and it is usually eaten with vegetables or vorta. While making dough rice flour needs to be fried a bit. Any kind of meat broth is also very popular with this pitha. Besides pressing, Mera pitha can be made in different shapes like flowers, sun, stars, birds etc. In this case, there are many types of dice available in the market.
Nakshi Pitha: Nakshi pitha is the patterned cake. Nakshi pitha is made with dough of rice flour. After giving a shape like roti, it needs to be cut with date thorns or something that can make designs. Next step is boiling and deep frying in oil. Many people eat this pitha by soaking it in sugar syrup or spreading sugar on the pitha. When it comes to the story of pitha in Bengali tradition, there is always nakshi pitha.
Malpoya Pitha: To make malpoya, you have to make a batter like pakan or tel pitha. Some yogurt is added to it while mixing. This pitha is also fried in oil like a pakan pitha but this pitha is dipped in pre-made syrup with milk.
Fuljhuri Pitha: A type of steel dice is available for making this pitha. This long-stemmed dice is dipped in oil and heated. Some thick batter is made with rice flour and molasses. Half of this hot dice has to be dipped in that batter for a while. Then again you have to make a fuljhuri pitha by dipping and shaking it in oil. This cake can be stored in jars for several days.
Chhitruti: This very tasty pitha is called Chhitruti because it is made like roti by sprinkling batter in a pan. Some say it chhitaruti, some say chhita pitha. This winter item can usually be made in a very short time. A liquid batter is made with rice floue and a bit of salt. Many people add milk and eggs to it sometimes for a different taste. The liquid batter is then sprinkled on the pan by hand to make chhitruti. This pitha is eaten with a variety of meats, especially duck meat.
The description of winter pitha puli cannot be finished in a few words. This tradition of Bengalis has been going on for many years at its own pace. When the story of winter cake comes up, many people feel their childhood memories. The story of eating hot pitha made by grandmother while sitting in the warm sun of winter seems to be a happy moment for everyone. Many may not have the time to prepare these now due to the pressure of outdoor work but the various ways of making or serving these dishes are just coming out today for food lovers.
