Bibikhana Pitha Recipe
Bibikhana Pitha is a soft delicate cake with ‘melt in your mouth’ texture from Bangladesh. Learn how to make bikrampurer badshahi pithe in few simple steps.
Servings: 8 small pithe
- 1 Cup rice flour
- 2 tablespoon all-purpose flour (maida) optional
- 1 Cup desiccated coconut
- 1 teaspoon cardamom powder (elaichi powder)
- 1/4 teaspoon black pepper powder
- a pinch of salt
- 1/2 Cup date palm jaggery (nolen gur)
- 2 tablespoon date palm molasses+ more for serving
- 1/4 Cup clarified butter (ghee)
- 1 Cup milk
- 2 eggs
Sieve and sift all-purpose flour and rice flour together. Mix desiccated coconut and ground spices (including salt) with the flour mixture and set aside.
Whisk egg, ghee, and jaggery together to a fluffy batter. Use a hand blender if required for the purpose.
Add molasses to milk mixture and whisk briskly.
Add flour and milk alternately in 3:2 ratios to the egg batter and mix until smooth lump-free batter forms.
Grease a heatproof pan/bowl with ghee and pour the batter into the pan/bowl.
If cooking in the oven preheat oven @160C and bake the pithe for 55-65 mins or until a skewer comes out clean once inserted in the middle of the pithe. Remove cooked pithe from oven/gastop and keep on a wire rack to bring to room temperature.
Serve Bibikhana pitha warm freshly made along with nolen gur (date palm jaggery).
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- This recipe yields either one pitha of 8 inch or small cupcake size 8 pitha.
- You can use either the gas stive method or the oven one to cook the pitha.