Khejur Gur Pithe Sesame Date Palm Pancake Winter

Method

1. 1

   Make the sesame filling: Dry roast sesame seeds for 3 to 4 minutes until golden and popping. Cool. Grind in a mixer for 5 to 6 seconds — just barely ground, still textured. Mix with nolen gur, cardamom and dry ginger. The mixture should hold together when pressed. Divide into 8 portions.

2. 2

   Make the pithe dough: Mix rice flour, a pinch of salt and hot water. The hot water is essential — it partially cooks the rice flour making the skins pliable and less likely to crack. Knead 2 minutes into a smooth dough. Divide into 8 balls. Keep covered.

3. 3

   Shape each pithe skin: Take one dough ball. Place between 2 sheets of wet plastic wrap. Press and roll into a very thin, round flat disc about 15 to 16 cm wide. Alternatively use the wet-palm pressing method.

4. 4

   Cook each skin on a griddle: Heat a flat, lightly greased griddle on medium. Place the thin rice disc on the griddle. Cook 1 to 1.5 minutes until the bottom is just set and the surface turns from shiny to dry. Remove — do not cook the second side.

5. 5

   Fill the pithe skin: Place the cooked disc cooked-side up on a flat surface. Place one sesame-nolen gur portion along one edge of the disc.

6. 6

   Roll the pithe: Roll the disc tightly around the filling from the filled edge toward the other side, creating a cylinder.

7. 7

   Seal the ends: Pinch the open ends of the rolled cylinder firmly to prevent the filling from escaping.

8. 8

   Pan-fry gently in ghee: Heat 1 tsp ghee in a flat pan on medium-low. Place the rolled pithe seam-side down. Cook for 1 minute per side until the outside is lightly golden and the filling has warmed through.

9. 9

   Serve warm: Remove and serve immediately while warm. The sesame filling should be slightly melted from the heat with the distinctive nolen gur fragrance.

10. 10

    Make all 8 pithe.

11. 11

    Note: Pithe is the collective Bengali term for all rice flour-based sweet preparations made at Poush Sankranti (mid-January harvest festival). This sesame-date palm jaggery version is one of dozens of pithe varieties — patishapta (crepe with coconut filling), gokul pithe (fried sweet ball), til pithe (sesame sweet) and many others are all made at Sankranti. The date palm jaggery specifically is the seasonal ingredient that defines the Poush Sankranti pithe — available only in winter.