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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
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.