Another important aspect of the famous 'Makar Sakranti' festival is the mouth-watering desserts during this time. You might have tried Gulab Jamuns and Rasgullas, but your next priority should ideally be Gokul Pithe.
Ingredients:200 gms Coconut (grated)
450 gms Khoya
2-1/2 cup Sugar/Date Palm Jaggery
150 gms Flour
5-6 cup Water
40 gms Ghee
1/8 tsp Sodium Bicarbonate
Method* First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.
* To prepare filling, fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir continuously to avoid the filling getting stuck at the bottom of the pan. Turn off the flame.
* To make cakes, divide the coconut-khoya mixture into equal portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.
* Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together.
Heat ghee in a pan and coat coconut-milk cakes in the prepared batter.
* Deep fry until a rich golden brown color. Remove cakes from the pan with slotted spoon.
* Drain excess oil on paper and while still hot, immerse the cakes in the sugar syrup.