Semai Pitha is a traditional sweet dish that holds a special place in the hearts of Bangladeshi people. It is a delicacy that has been passed down through generations and is often prepared during festive occasions and family gatherings. Made from simple ingredients like rice flour, vermicelli, coconut milk, jaggery, and ghee, Semai Pitha requires skillful preparation and patience. This dessert showcases the art and science of cooking in Bangladesh, and its popularity has spread far beyond the borders of this country. In this article, we will delve into the process of making Semai Pitha, exploring the intricate steps that make this unique dessert a truly overwhelming masterpiece.
Once upon a time, in a small village nestled in the heart of Bangladesh, there lived a community of people who were known for their culinary skills. They had perfected the art of creating delicious dishes that were unique to their village, and their food was sought after far and wide. Among their many culinary creations, one dish stood out – Semai Pitha. This traditional Bangladeshi dessert became a part of the Bangladeshi tradition, and now it is often served during festivals, weddings, and other special occasions.
The people of the Bangladeshi villages still gather together on various occasions, and the women work tirelessly in the kitchen to prepare the Semai Pitha. They share stories, laugh, and sing while cooking, and their joy is infectious!
Making of Semai Pitha
The process of making Semai Pitha is a treasured art that has been passed down through generations. The journey begins with the roasting of the vermicelli, which is heated until it reaches a golden-brown color, lending a unique flavor and texture to the dish.
Next, a syrup is made using jaggery and water, which is heated and stirred until the jaggery dissolves completely. The syrup is then strained to remove impurities, resulting in a smooth and flavorful mixture.
In a mixing bowl, rice flour, roasted vermicelli, coconut milk, ghee, and a pinch of salt are combined, forming the base of the dish. The jaggery syrup is slowly poured into the mixture, which is stirred continuously to prevent any lumps from forming.
The mixture is then steamed in a greased steamer for approximately 20-25 minutes until it is cooked through. Once the Semai Pitha is done, it is removed from the steamer and left to cool down.
Finally, the Semai Pitha is cut into small pieces and garnished with raisins and cashews before being served on a plate. This delectable dessert is sure to delight anyone who tries it and is a true testament to the culinary expertise of the Bangladeshi people.
In conclusion, Semai Pitha is a traditional Bangladeshi delicacy that has stood the test of time. This sweet and flavorful dessert is a testament to the rich culinary heritage of Bangladesh and is often served during special occasions and festivals. The process of making Semai Pitha requires patience, skill, and attention to detail, as every step plays a crucial role in bringing out the unique flavors and textures of the dish. With its simple ingredients and intricate preparation process, Semai Pitha is a dish that embodies the spirit of Bangladeshi culture and is sure to leave a lasting impression on anyone who tries it.
Ingredients
- 1 cup rice flour
- 2 cups water
- 1 tbsp cooking oil
- 2 cups milk
- 2 pcs cardamom
- 2 pcs cinnamon stick
- 1 cup jaggery
- 1/3 cup golden raisin
Instructions
- Boil some water, and add oil and salt. Add rice flour and stir properly to make a perfect dough. While making the dough, make sure the heat is low and no lumps remain.
- Turn off the flame and transfer the dough to a plate. Knead the dough with your hand until smooth. Then take a very small portion of the dough and give it a shape like the picture given above.
- Heat a pan and add milk. Bring it to a boil. Add cardamom and cinnamon. Add the Pitha to the boiling milk. The heat should turn low at this stage.
- Boil the Pitha in milk for 15 to 20 minutes.
- Boil some water in another pan and add grated jaggery to it. Boil it until the jaggery melts and mix it with the water. Turn off the flame and bring it to room temperature.
- Add the melted jaggery to the milk. Cook the Pitha for 5 minutes more.
- Turn off the flame and serve. Decorate the dish with golden raisins.
