Gokul Pithe is made during Sankranti along with other bengali delicacies like doodh puli and patishapta. Along with sankranti, they are also prepared in Janmashtami. The filling is mostly made with desiccated coconut and jaggery. These sweet balls are dipped in maida and milk paste, deep fried and finally soaked either in sugar syrup or flavoured milk. The ambrosial taste of these milk soaked balls with a delicately flavoured soft inside is sensational.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- Coconut, desiccated 1 1/2 cup
- Jaggery 1/4 cup or according to your taste
- Cardamom 4-5
- Bay Leaf 3
- Cinnamon 1 inch
- Maida 1/4 cup, dissolved in milk to make a paste
- Oil to fry
- Milk 2 cups
- Sugar to taste
- Kesar and Pistachios (slivered) to garnish
- Ghee 1 tsp
- Heat ghee in a pan, add two cardamoms, one bay leaf, desiccated coconut and jaggery. Cook till the mixture becomes light brown and sticky.
- Let it cool down a bit and then roll small balls between your palms.
- Dip them into the ‘maida – milk’ paste and deep fry, just like how we do for pakoris. Remove them on paper towel.
- In another pan, heat milk along with remaining dry spices. Cook on low medium flame till milk is reduced to half of its original quantity.
- Soak the fried coconut dumplings in this spice flavoured milk for one hour and garnish with kesar and pistachios before serving.