Pitha of tribals…is prepared like this with semolina, jaggery and milk, once you taste it, you will say – Rasmalai fails in front of taste.

As soon as the winter season starts, the aroma of many types of traditional dishes starts spreading in the kitchens of Jharkhand. One of these is the traditional pitha made from semolina. It is eaten with great gusto in winter. Due to its sweet taste and soft texture, it is the favorite dish of everyone from children to the elderly.

This dish is an important part of tradition in the tribal families of Jharkhand. Semolina pitha is specially made during festivals, pujas and family functions. Its warm sweetness attracts everyone in the cold weather. Being an easy dish, it is prepared in almost every home.

While sharing the recipe, tribal woman Raveena Kachhap says that making semolina pitha is very easy and does not require much ingredients to make it. This is the reason why this dish is present in almost every house during winter.

He further told that to prepare this dish, first of all water is heated in the pan. After boiling about one liter of water, 500 to 700 grams of semolina is added to it and cooked while stirring continuously. This mixture is cooked until the semolina completely dries and becomes thick. After this, it is taken out from the pan and allowed to cool for a few minutes.

He further told that when the semolina mixture cools down slightly, it is softened by kneading it well with hands. After this the most important step of making pitha begins. Semolina is first shaped into a long shape and then cut into small pieces. With the help of chakla, they are pressed into light round and long shapes and given the shape of pitha. Many times semolina starts sticking to hands, applying a little flour to hands can stop it from sticking.

After this, to cook the pitha, one liter full cream milk is heated in the pan. Sugar, jaggery or sugar are added to boiling milk. If sugar is being used, then the color and taste is enhanced by adding some food color or saffron water to it. Milk powder is also added to it to enhance the taste. When the milk starts thickening slightly, the prepared semolina pitha is added to the milk and cooked for a few minutes.

After some time, when the pitha completely absorbs the taste of milk, this dish is completely ready. Its fragrance spreads far and all the members of the house become eager to eat it. In winter, this dish is considered not only for taste but also a great source of warmth and energy.

Even today in the rural areas of Jharkhand, semolina pitha is made in every house during the winter season. Family members prepare it together and enjoy this traditional sweetness along with conversation. This is the reason why this dish makes its special place in the kitchen of Jharkhand as soon as the winter season arrives.