Makar Sankranti

    35 mins

    In the Indian calendar, Makar Sankrati is a very auspicious day and is celebrated with much gusto all over India. It marks the arrival of the spring after the cold chilly winters. While the day is much interwoven with the harvest festivals across the country - for instance Lohri in Punjab, Uttarayan in Gujarat, Bihu in Assam, Pongal in Tamil Nadu , Makar Sankranti in Assam and so one. One of the most characteristic features of this day are the various sweets that are prepared in each of these festivities. Take for instance, the Gokul Pithe, a very popular Bengali recipe that is especially eaten during this time. Here is an easy way to prepare this amazing sweet dish.

    1 person made this

    Serves: 4 

    • 450 gms of Khoya
    • 200 gms of grated coconut
    • 150 gms Flour
    • 5-6 cup Water
    • 40 gms Ghee
    • 1/8 tea spoon of Sodium Bicarbonate
    • Two to two and a half cup Sugar/Date Palm Jaggery

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.
    2. Heat 2 cups of sugar along with 4 cups of water in a heavy bottomed vessel to prepare sugar syrup. In order to get syrup of medium consistency, simmer the heat a bit. Then remove it from the flame and allow it to cool.
    3. In order to prepare the filling of the sweet, fry the coconut, khoya and 2 table spoons of sugar in a pan over a medium flame. It needs to be stirred continuously so that it doesn’t get stuck towards the bottom of the pan and gets burnt. Once stirred for a while, turn the flame off.
    4. Next, prepare the cakes by dividing the coconut – khoya mixture into equal portions. Then roll them into balls and have them flattened to form the cakes. To facilitate easy processing of this step, apply flour on your palms.
    5. Next, prepare the batter by mixing flour the flour along with water, sodium bicarbonate and a bit of ghee.
    6. Heat the ghee in a pan then coat the milk cakes with the already prepared batter.
    7. Then deep fry it until it turns golden brown. Remove the cakes in the pan with slotted spoon.
    8. Drain off the excess oil and then immerse the cakes in the sugar syrup. Allow it to cool a bit.


    Lay out the ‘ready to serve’ gokul pitha in elegant MyBorosil glassware. After a meal it serves as an ideal sweet dish that one can relish and you can be sure one can never have enough of it!

    See it on my blog

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