Narikol Pitha Recipe – Sweetened Coconut Fritter
Description:
Narikol Pitha is a delectable Assamese sweet made from grated fresh coconut, sugar, and flour. A popular dessert in the North Eastern region of India, particularly during festive occasions, this fritter combines the richness of caramelized coconut with the crispiness of deep-fried dough. This traditional delicacy offers a perfect balance of sweetness and texture, making it an ideal treat to serve as dessert or a delightful evening snack. Paired with a cup of Masala Chai, Narikol Pitha is sure to satisfy your sweet cravings!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1/2 cup |
| All-purpose flour (Maida) | 1 cup |
| Sugar | 1/2 cup |
| Baking powder | 1 teaspoon |
| Milk | As needed |
| Oil (for deep frying) | As needed |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Servings:
4-6 servings
Instructions:
-
Prepare the Coconut Filling:
- Start by heating a frying pan over medium heat. Add the freshly grated coconut and sugar to the pan. Stir continuously to avoid burning. Dry roast the mixture until it turns light brown and the sugar begins to caramelize, creating a rich, golden-brown texture. Once the mixture is ready, turn off the heat and set it aside to cool.
-
Make the Dough:
- In a large mixing bowl, combine the all-purpose flour (maida) and the caramelized coconut-sugar mixture. Gradually add milk to the mixture and knead it into a stiff dough. The dough should be firm enough to hold its shape but not too dry. Add milk as needed, but be cautious not to make the dough too soft.
-
Fry the Pithas:
- Heat oil in a wok or deep frying pan to a medium-high temperature. To test the oil, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
- Take small portions of the dough and roll them into small balls or ovals, depending on your preference. Carefully drop the dough balls into the hot oil, ensuring not to overcrowd the pan. Fry the pithas, turning them occasionally, until they are golden brown and crispy on all sides.
-
Drain and Serve:
- Once the Narikol Pithas are golden and crisp, remove them from the oil and place them on a plate lined with absorbent paper to drain excess oil.
- Serve the Narikol Pitha hot, either as a sweet dessert or as a snack, especially with a cup of Masala Chai for a truly authentic experience.
Tips for the Perfect Narikol Pitha:
- For a richer flavor, use freshly grated coconut instead of packaged coconut.
- Ensure the oil is at the right temperature to avoid soggy pithas. If the oil is too hot, the pithas might brown too quickly on the outside while remaining raw inside.
- You can experiment by adding a dash of cardamom powder to the dough for an aromatic touch.
Enjoy the crispy, sweet delight of Narikol Pitha, a treat that brings the flavors of Assam right to your kitchen!
