GOKUL-PITHA

Ingredients

• 470 g (approximately 1/2 seer) Khowa (reduced milk solids / mawa) (Also known as mawa or khoa. Available at Indian grocery stores. 1/2 seer converts to approximately 470g.)
• 235 g (approximately 1 to 1.5 powa) Sabeda (water chestnut flour / singhare ka atta) (1 powa is approximately 235g; use 235–355g depending on the dough consistency. Water chestnut flour is available at Indian grocery stores. If unavailable, singhare ka atta is the same product.)
• 1 small splash (a little, as needed) Hot milk (for dough, if needed) (Only add if the dough is too dry to come together. Add sparingly, a teaspoon at a time.)
• 235 g (approximately 1 powa) Plain flour (maida / all-purpose flour, for batter) (1 powa is approximately 235g. Used to make the dipping batter.)
• 118 g (approximately 1/2 powa) Sugar (for batter) (1/2 powa is approximately 118g. Stirred into the batter to add sweetness.)
• 180 ml (approximately 3 chhataks) Milk (for batter) (1 chhatok is approximately 60ml, so 3 chhataks is approximately 180ml. Used to loosen the batter to a thick, coating consistency.)
• 500 ml (plenty, for deep frying) Ghee (for frying) (Use enough ghee to fully submerge the pithas during frying. Clarified butter (ghee) is traditional; do not substitute.)
• 1 generous quantity, as needed for immersion Sugar (for syrup) (The original recipe specifies 'a syrup of sugar' sufficient to fully immerse the fried pithas. Use enough sugar and water to make a thin-to-medium syrup in a wide pan.)

Instructions

1. 1Before you begin the pitha dough, prepare the sugar syrup so it is ready when the pithas come out of the ghee. In a wide, shallow pan, combine sugar with enough water to create a thin, pourable syrup (roughly equal parts sugar and water by volume as a guide, though the original specifies only 'a syrup of sugar'). Heat over medium heat, stirring until the sugar fully dissolves. Once dissolved, reduce the heat to the lowest setting and keep the syrup warm throughout the cooking process. The pithas will be placed directly into this syrup after frying, so the pan should be wide enough to hold them in a single layer or close to it.
2. 2In a large mixing bowl, combine 470g of khowa (mawa) and 235–355g of sabeda (water chestnut flour). Start with 235g of sabeda and mix thoroughly with your hands or a sturdy spoon, pressing and kneading the khowa and sabeda together until they form a stiff, smooth dough. The dough should hold its shape firmly when rolled into a ball and should not be sticky. If the mixture is crumbly and refuses to come together, add a small splash of hot milk — no more than a teaspoon at a time — and continue kneading until the dough is cohesive and stiff. Avoid adding too much milk; a stiff dough is essential so the pithas hold their shape during frying.
3. 3Divide the dough into small, equal-sized portions — roughly the size of a large marble or a small walnut (about 30–40g each). Roll each portion between your palms into a smooth ball, then place it on a clean surface or between your palms and press it flat and round, similar to how a luchi (Indian fried bread) is shaped — thin, flat, and circular, about 5–7cm in diameter and a few millimetres thick. Aim for even thickness so the pithas cook uniformly. Set the shaped discs aside on a clean plate or tray while you prepare the batter.
4. 4In a medium bowl, combine 235g of plain flour (maida) and 118g of sugar. Gradually pour in approximately 180ml of milk, stirring constantly as you pour. Mix well until you have a smooth, thick batter with no lumps. The batter should be thick enough to coat the back of a spoon and cling to the pitha discs when dipped — if it slides off immediately, it is too thin. If it is too thick to dip into easily, add a very small amount of additional milk. The sugar in the batter will help it brown and caramelise slightly during frying.
5. 5Pour a generous amount of ghee into a deep frying pan or kadhai — enough to fully submerge the pitha discs. Heat the ghee over medium heat until it is hot and shimmering but not smoking (approximately 160–170°C if you have a thermometer; alternatively, drop a tiny amount of batter in — it should sizzle and rise to the surface within a couple of seconds). One at a time, dip each pitha disc into the thick flour-sugar-milk batter, ensuring it is fully and evenly coated on all sides. Carefully lower the batter-coated pitha into the hot ghee. Fry in small batches — do not overcrowd the pan — turning gently with a slotted spoon until the pithas are golden brown on both sides, approximately 3–5 minutes per batch. The batter coating should turn a deep golden colour and the pitha should be cooked through. Remove with a slotted spoon and immediately transfer to the warm sugar syrup.
6. 6As each batch of fried pithas is removed from the ghee, place them directly into the pan of warm sugar syrup. Ensure the pithas are fully submerged or at least well coated, turning them gently in the syrup. Allow them to soak in the syrup for at least a few minutes before serving — the longer they soak, the more syrup they will absorb. Continue frying and soaking the remaining pithas in the same manner. Serve the Gokul Pitha warm or at room temperature, generously bathed in the sugar syrup.