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Jhinuk pitha
ঝিনুক পিঠা (jhinuk pitha): shell-shaped coconut rice pitha rolled on a fork, fried and sugar-glazed
Jhinuk is the Bengali word for a freshwater mussel shell, and these little ridged, curled pithas look exactly like the shells children pick from village ponds in winter. Small balls of rice dough enriched with grated coconut are pressed against the back of a fork or a comb and rolled so they curl up with fine grooves on the outside, then fried crisp and tossed in a thick cardamom syrup that dries into a thin, frosty sugar coat. Across Bangladesh they are made in the cold months and around Poush Sankranti, piled on a plate for guests with tea, and they keep well in a tin. A thin syrup leaves them soggy instead of glazed, which is where most batches disappoint; it must be boiled until it threads between your fingers. Chef's tip: keep the dough balls under a damp cloth while you shape, so the edges don't crack as they curl.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 cup water
- 1 pinch salt
- 7 oz fine rice flourplus extra for dusting
For the glaze
- 7 oz sugar
- ½ cup water
- 3 green cardamom podscrushed
To fry
- 2 cups vegetable oilfor deep frying
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Method
0/6 doneStep 1: Bring 1 cup water and 1 pinch salt to the boil, add 7 oz fine rice flour and 2 ⅛ oz finely grated coconut, fresh or frozen and stir hard over a low heat for 1 minute until it forms a lump; cover off the heat for 10 minutes.
3 minStep 2: Knead the warm dough for 5 minutes until smooth, then roll it into marble-sized balls, about 30.
5 minStep 3: Press each ball flat against the back of a fork or a clean comb with your thumb, then roll it off from one end so it curls into a ridged shell.
15 minStep 4: Heat 2 cups vegetable oil to about 325°F and fry the shells in batches for 4–5 minutes until golden and crisp; drain.
15 minStep 5: Boil 7 oz sugar, ½ cup water and 3 green cardamom pods for 6–8 minutes until a drop pulled between finger and thumb forms one thread.
8 minStep 6: Tip the fried pitha into the syrup off the heat and stir until coated; keep stirring for a minute or two as the syrup turns white and dries on them. Cool on a tray and store in an airtight tin.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 3 g
- Carbs
- 58 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jhinuk pitha take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of green cardamom pods?
- A pinch of ground cardamom per 2 pods.
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