Shemai Pitha Recipe
Prep time
Cook time
Total time
Traditional Bangladeshi hate kata shemai pitha recipe. Luscious, full of flavor gluten free dumpling a.k.a pitha that you can serve as breakfast or dessert.
Author: Lail Hossain
Recipe type: Breakfast, Brunch, Dessert
Cuisine: Bangladeshi
Serves: 8
Ingredients
- 2 cups water
- ½ teaspoon salt, or per taste
- 1 teaspoon oil
- 1 cups rice flour
- 2 cups coconut milk
- 2 cups milk
- 2 cardamom
- 1 bayleaf
- 2-3 cinnamon sticks, each about 1inch
- ¾ cup sugar (more if you like sweeter)
Instructions
- Boil water with salt. Add oil.
- When water is boiling hot, add the rice flour slowly. Lower the heat and mix with a wooden spoon making sure no lump remains.
- Take the dough off the flame when water dries after about 2-3 minutes.
- While still hot, but bearable to your hands, knead the dough very well in lightly rice flour dusted surface until smooth.
- Divide dough into 3-4 balls and make a thin log out of each portion. With each log make half to an inch long very thin orzo like shaped shemai pitha with the palm of your hands. Continue until all logs are complete. Proceed to next step to cook or air dry the shemai pitha for 3-4 hours. At this point you can refrigerate the pitha for a week or freeze for 3 months in airtight container.
- To cook the shemai pitha, Add the spices to the milk and bring the milk to boil. Add the pitha and turn the heat to medium low.
- Cook the pitha in the milk for about 18-20 minutes stirring often but gently to prevent from burning the milk.
- Add sugar and cook for another 5-8 minutes or until the milk pudding is of desired thickness.
Notes
Never add cold or room temperature water to the dough.
When air drying the shemai pitha, keep them in one layer to prevent from sticking to one another.
Dried shemai pitha can be refrigerated for a week or freeze for 3 months in airtight container.
Adjust sugar per taste. You may also use gur or jiggery instead of sugar. Brown sugar will give the pitha a different flavor which you may want to try sometimes.
When air drying the shemai pitha, keep them in one layer to prevent from sticking to one another.
Dried shemai pitha can be refrigerated for a week or freeze for 3 months in airtight container.
Adjust sugar per taste. You may also use gur or jiggery instead of sugar. Brown sugar will give the pitha a different flavor which you may want to try sometimes.
Recipe by WithASpin at https://withaspin.com/2016/01/19/shemai-pitha-recipe/