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Food and Recipe
Snacks - Sweets

Gokul Pithe
(गोकुल पीठा)

Contributed By:
Anupriya Sinha
Anupriya Sinha, Pune


Oil (for frying) - 1 to 1 and 1/2 cup

for Batter:
Maida - 1 cup
Ghee - 2 tsp
Milk - 1/2 to 3/4 cup (approx.)

For Sugar syrup:
Sugar - 1 and 1/2 cup
Water - 1 and 1/2 cup
Green cardamom powder - 1/2 tsp
Milk - 1 tsp

For Filling:
Khoya (Mawa) - 100 gm
Dessicated coconut - 50 gm
Sugar - as desired

Method of Preparation

1. Mix ghee with maida thoroughly and make a thick Dosa-like batter using milk.

2. Keep the batter for at least 3 hours. For best results keep overnight in refrigerator.

3. For the sugar syrup, take sugar and water in a saucepan and boil.

4. Add 1 tsp milk. This will help gather all fine dirt in the sugar, if any, in the form of froth on top.

5. Remove the froth and keep boiling the syrup for 2-3 mins.

6. Remove from heat and add cardamom powder.

7. For the filling, mix all the ingredients together, in a non-stick pan, and stir on low heat till the excess moisture evaporates.

8. Cool the mixture. Make firm round balls, taking portions of this mixture, and flatten them between palms to get pedas of 2" diameter.

9. Dip these pedas in the batter, coat properly, and deep fry at high flame till golden brown.

10. Dip immediately in the sugar syrup and soak till the pithes become soft.

11. Take out the Gokul Pithes, one by one with a large flat spoon, taking care not to break them. Serve warm, or at room temperature.

Notes & Tips

1. The pedas made for the filling should be firm so that they do not break when dipped in the batter. They, however, should not be very thick, otherwise you will only get the taste of the filling. The ideal thickness is 1 to 1 and 1/2 mm.

2. If you are not confident, you must initially try making smaller pedas for the filling (say 1" dia.). These will not break.

3. Donot make the filling too sweet as the Pithes are soaked in sugar syrup too.

4. Gokul Pithe is a famous sweet of West Bengal, prepared in almost every household, on the occasion of Makar Sankranti.


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