💞💞Hello Steem For Bangladesh Community,💞💞

Today I will share with you some delicious winter pies. Pies are a part of our national tradition. As soon as winter arrives, everyone thinks of winter pies. Bengali winter is not complete without pies. The familiar scene of sitting next to the stove and eating hot pies while shivering on a cold winter morning is very familiar. When I was young, I no longer had the fun of sitting and eating delicious hot pies served by my grandparents during school holidays. I miss those days very much now. Pies are the tradition of our Bengali nation. To maintain that tradition, we organize various types of pies in winter. Every nation's cuisine and culture are symbolized by a traditional dessert. In the case of Bangladesh, it is undoubtedly pies. For us, pies are not just food, but also a treasure trove of memories. In childhood, winter means pies of different flavors and designs.

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"Traditional Winter Pitha"

Vapa Pitha

Vapa Pies are one of the most popular pies in Bangladesh. This bhapa pitha is made with rice powder, filled with jaggery and coconut. Although the types of bhapa pitha vary at home, in shops, and on roadside stalls, the taste of the pitha remains the same. Very few people forget to enjoy this popular winter dessert. The steaming hot bhapa pitha fills the winter atmosphere.

Patisapata Pitha

When it comes to pitha, one cannot fail to mention patisapata pitha. Patisapata pitha is made with coconut filling and thick milk inside a soft coating of rice powder and date molasses. Some call the mixture of coconut and date molasses for patisapata as khirsa and some call it pur. Although the presentation of patisapata pitha differs from region to region, all of them are uniquely delicious.

Puli Pitha

Puli pitha can also be prepared and eaten in different ways. However, the traditional Puli Pitha is made with jaggery and coconut filling. The milk puli is soaked in milk and spices and date jaggery and coconut are used for flavor. The filled puli pitha is fried in oil. If fried in oil, it is called Kushli pitha. If steamed, it is called Bhapa puli pitha. If soaked in milk, it is Dudhpuli. The best time to enjoy the unique taste of puli pitha is winter.

Milk pitha

The king of winter pithas is Dudh pitha. Its taste is incomparable. In our house, this pitha was made occasionally during the winter season. The delicious dudh pitha is made with new rice flour and date juice, which is made with date jaggery. I remember the day when I was supposed to make pitha, there was always joy in my mind. Even if I went out for sports, I felt a strong urge to return home. Finally, after returning home, I would sit down to eat the pitha made by my mother. Milk pitha is most enjoyable on a winter morning. The pitha is made at night and soaked in a mixture of milk and jaggery overnight, making it soft and fluffy. It is more enjoyable to eat when it is cold. The pitha with milk would almost freeze in the cold. I would forget about the cold and sit down to eat. I would shiver after eating; then my mother would cook it in the morning on an earthen stove and I would sit next to the stove in the heat. It is truly an enjoyable experience.

Oil pitha or Pua pitha

This is also a very enjoyable and delicious pitha. It is popular in other times besides winter. However, you need to have special skills to make this pitha. If it is not puffy, it is not that enjoyable. It is not pretty to look at. It is enjoyable hot and also very good on a winter morning. However, some people call this pitha oil pitha because of the high use of oil in this pitha. I like eating this pitha cold rather than hot.

Semai Pitha or Chai Pitha

I think it is unfamiliar to many or it may be known by a different name. The one made in our area is very thin like a semai. It is made with rice flour. I remember my mother and aunts used to make it the night before. It took a lot of time to make it. The next day, they were dried well in the hot sun; so that one did not stick to the other during cooking. It was cooked in the evening. Patali was left in milk mixed with jaggery. Then it was well roasted. After a while, it was eaten with pleasure. Sometimes some chai was mixed with it in a very thick form. It is called ‘Mutho’ in our area. First, it was made by pressing a piece of dough the size of a finger with the right hand. That is why it is called ‘Mutho’. It is also delicious hot or cold.

For us, pitha is not just a food. It is a combination of culinary art, tradition and joy. In Bangladesh, pitha is a symbol of joy and celebration, which makes the winter mornings and evenings enjoyable. Winter is the wedding season in our country and pitha is one of the most important parts of this wedding celebration. Pitha festivals or pitha fairs are organized in different parts of the city where people come to see and eat pitha from different regions of Bangladesh. Pitha carries the identity of culture and tradition.

💞Thanks to all readers💞

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