Winter Pitha Price Online in Bangladesh
As soon as the autumn came, the Nabanna festival started in every house of Bangla. In the meantime, pithas of various tastes are also being made in the villages. The history of different pithas in the Bengali folk tradition seems to appear in the homes of the rural people again and again in the winter season. The importance and role of different types of pithas in winter is a timeless witness in the history of the world. The pitha was very important to the rural people in winter. But the important role of such pithas is not only in the village today, but it has also entered the city long ago.
Not only in the village but now pithas are made also in different parts of the cities. However, the people of the city areas are not as good at making pithas as the people of the villages. The village is actually the root place for making pithas. Without date molasses and juice, the perfection of making pithas can never be perfect. Date juice, puli, milk chitai, payesh, etc are impossible without winter and date trees.
In winter, various winter pithas bring a festive mood to the village. It is an old custom to invite relatives to the house, feed them delicious pithas, bring the son-in-law home and give them new clothes as gifts. Eating hot pithas dipped in date molasses or dark date juice by sitting beside the hot stove are not complete except in the winter season.
Common ingredients for making pithas are rice powder, flour, molasses or sugar, coconut and oil. Meat and vegetables are also often used in some pithas, such as vegetable puli, vegetable bhapa, spicy or meat patishapta. Sometimes cakes are also made with fruits like jackfruit, palm, coconut, banana etc. The pithas are named after the fruit used in them. A special kind of pitha is made by wrapping it in leaves, which is called leaf pitha. Some pithas are named according to their sizes, such as large pithas called hari pithas and small pithas called date pithas. On the occasion of welcoming the groom, various types of pithas are made which are embroidered, colorful and interesting. This type of pitha is called the Bibiana pitha, which means the bride's expertise. This type of pitha is also called Jamai vulano pitha.
There is a proverb, 'The Pitha of the neighbour, feels sweet on the mouth.' Sweet, sour and spicy flavoured mixed tasted Pithas is very much mouthwatering food. And when winter comes, there's starts Pitha festival in the whole country. Vapa Pitha, Chitoi Pitha etc yummy and delicious Pithas are made and served hot almost every day. The rural ladies bring new paddy to the harvest festival (Nobanno) and made Pithas with this new paddy. After making Pithas, they invite relatives and neighbours to feed the Pithas. They also compete with each other in the types of Pitha making.
Popular Pithas of Bangladesh
Some of the popular Pithas of Bangladesh are given below:
Coconut Puli Pitha
One of the traditional Pitha of Bangladesh is Coconut Puli Pitha. Coconut Puli Pitha is a type of Pitha that is popular in Bangladesh and West Bengal in India. It is also known as Kulipitha in the Khulna region. In the middle of the Pitha, coconut powder is used to give the shape of a Kulipitha. There are various variations of Puli Pitha, such as Bhaja puli, Bhumapuli, Milkpooli, Raspooli etc.
Milk Puli Pitha
An integral part of every Bengali dish is the Puli Pitha. There are different flavours of different types of Puli Pitha by mixing various ingredients with oil or boiling it. Among them, Milk Puli Pitha is quite popular.
Patishapta Pitha
It is one of the tastiest pitha. There are many types of Patisapta. Jaafrani Pattisapata, Kheer Patishapta, Mawa Pattisapata, Khoya Kheer Patishapta, etc, whose name might not hear by many. Patisapata is made using flour, atta, semolina, rice powder, sugar, milk, coconut, curd, mawa, ghee, salt and oil.
Description of Pithas
Some Description of Pithas are Given Below:
Nakshi Pitha
Ingredients
Water-3 cups, Rice powder-2 cups, Molasses-1 cup, Salt-half a teaspoon, Thin sticks-2 or date thorns, oil for frying - according to quantity.
Preparation
Let the water and salt boil in the gas stove. When it boils, pour rice powder and cover for 5 minutes. Then turn off the stove, mix it well and making dough, cool it. Some oil should be given to the roti maker. Divide the rice dough into small pieces, grease a little thick bread with oil and make a design with date thorns. Now the pithas should be fried lightly in hot oil.
Give them to the molasses syrup, heat the oil again and fry it brown. Squeeze the pithas with half a cup of water and soak them for 1 minute. This is how the Nakshi pitha was made.
Tips: Nakshi pithas can be stored by air tightening for 1 month.
Jhinuk Pitha or Oyster-shaped Pitha
Ingredients
Water-one and a half cup, Salt-a little, new combs-2, Rice powder-1 cup, Molasses-half a cup, oil for frying - according to quantity.
Preparation
Boil 1 cup water with a little salt in the gas stove. Rice powder need to be covered when boiling in the water and after some time, the flame should be reduced. Open the lid and mix after five minutes. When the rice powder is boiled, cover and keep for 5 minutes and turn off the stove. When it is cold, it should be mixed well. Cut the dough into small pieces. One side of the dough will be round, and the other side will be narrow. Now press and pull lightly over the dow with a clean comb. It will look like oysters. Now fry it in cooking oil until the color is brown. After frying, the pithas should wet in the molasses syrup, heat the oil again and fry it brown. Squeeze the pithas with half a cup of water and soak them for 1 minute. This is how the Jhinuk pitha was made.
Malai Patishapta Pitha
It’s a moderated version of Patishapta Pitha. As it is enriched with malai, the taste of the pitha becomes much tastier.
Jhal Puli Pitha
Many people think that the Pitha is only tasted sweet. But the batter is not only sweet to taste but also the flavours. And the beds are quite thick. Especially for those who cannot eat sweets, Jhal Pitha is more popular. It can be made in a very short time. Instead of chicken, beef or shrimp, even if made with just vegetables, will taste great. The type of Pithas that women of Bengal can make, is easily understood by the name of their Pithas.
Popular Pithas of Bangladesh
The names of several Bengali Pithas are -:
Vapa Pitha, Milk Pitha, Sandesh Pitha, Chiruni Pitha, Flower Pitha, Rose shaped Pitha, Sunflower Pitha, Date Pitha, Pakkon Pitha, Biscuit Pitha, Banana Pitha, Fried Puli Pitha, Sweet Vapa Pitha, Coconut Vapa Pitha, Ruti Pitha, Soi Pitha, Samucha Pitha, Saatkua Pitha, Kheer Puli Pitha and many more pithas, that are nowadays might not be heard. There were different types of Pithas tastes found in Bengali songs.
There are twelve months in a year in Bangladesh. Seasonal Pithas are made here by the rural ladies. Various paintings and designs can be seen on the Pithas.
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