Harpal Singh Sokhi
Badshahi Pitha or Bibikhana Pitha is a traditional dessert from Bikrampur region in Dhaka, Bangladesh. Chef Harpal Singh ... Read More
Preparation Time
10-15 Min
Cooking Time
30 Min
Meal Type
dessert
Difficulty
MEDIUM
For Badshahi Pitha
2 cups rice flour
2 eggs
2 cups desiccated coconut
2 cups milk powder
1 tsp cinnamon powder
1 tsp cardamom powder
2 cups date palm jaggery
1 cup ghee
1 cup milk
powdered sugar
Roast rice flour in a pan and stir continuously to ensure that it doesn’t get burned or sticks to the bottom.
Beat eggs in a bowl and add desiccated coconut, milk powder, cinnamon powder, cardamom powder, date palm jaggery, roasted rice flour, and ghee and mix well.
Add milk, mix well and let the batter rest for a few minutes.
Meanwhile, grease a baking mould with ghee and dust with all-purpose flour.
Now pour the batter in the mould and keep the mould in a steamer.
Steam the batter for 30 minutes.
After 30 minutes, unmould the Badshahi Pitha in a serving plate, sprinkle powdered sugar on it and serve.
Badshahi Pitha is a pudding of rice, jaggery and milk that is infused with ghee and cardamom powder. Traditionally, it is cooked by the new bride when she arrives at her in-laws’ home right after the wedding. Another speciality of this pitha is its smoky flavour which comes from the charcoal (koyla) on which this pitha is traditionally cooked.
Here, the chef steams this pitha in a steamer. The delicate Badshahi pitha is moist, soft and delicious.
