Easy No-Mold Chitoi Pitha Recipe | Soft Porous Bengali Pitha in Regular Pan | скачать в хорошем качестве

Easy No-Mold Chitoi Pitha Recipe | Soft Porous Bengali Pitha in Regular Pan |

Discover how to make authentic Chitoi Pitha without any special mold – just using your everyday cooking pan for soft, fluffy, and porous Bengali pitha that's ready anytime you crave it! This innovative 15MinuteHomeMeals recipe (1654th video) transforms simple rice bran into a delightful winter special, infused with grated coconut for natural sweetness and aroma. Perfect for Poush Sankranti, festivals, or quick snacks, it's gluten-free, vegetarian, and super easy for beginners – no fancy tools or long prep, just mix, rest, and cook in under 15 minutes for that melt-in-mouth texture without sticking or burning. Budget-friendly and sattvic, this pitha boosts energy from rice and adds a tropical twist with coconut – a must-try for Bengali sweet lovers seeking hassle-free homemade treats! In this straightforward video, follow the simple steps for perfect results every time: Ingredients: 1 bowl boiled rice bran (or uncooked rice bran/flour), 1 bowl hot boiling water (add gradually), pinch of salt, 2 large spoons grated coconut (for "coconut milk" or whipped cream effect), baking powder (essential for fluffiness – use cake-type, not baking soda), minimal oil for greasing the pan. Quick prep: In a bowl, mix rice bran with salt. Gradually add hot boiling water (start with half), and knead by hand for 2-3 minutes – the more you knead, the better the texture! Stir in grated coconut until well incorporated. Adjust to a medium-thick batter (not too runny or dense), cover, and rest for 10 minutes to let it swell. Pan magic: Heat a regular frying pan or kadai on medium. Brush with a little oil and wipe excess with tissue to prevent sticking. Pour small portions of batter (2 at a time for starters). Cooking: Keep flame low-medium. After 2 minutes, watch bubbles form and pores appear as it puffs up. Flip once fully risen and cook the other side until golden and soft (1-2 minutes). Re-oil and wipe the pan between batches for crisp edges. Pro tips: Always use boiling hot water for smooth batter activation; knead vigorously by hand for superior fluffiness; add baking powder right before cooking for maximum rise without bitterness (avoid baking soda); low flame ensures even porous texture without burning – if batter is too thick, thin with a splash of water. No coconut? Skip for a plain version, but it enhances flavor and moisture. This no-mold hack makes it accessible – pores might be slightly less than molded ones, but taste and softness are spot-on! Scale up for parties; stores well covered for 1-2 days and reheats softly in microwave. Packed with natural carbs from rice bran and healthy fats from coconut, this pitha is light on the stomach, great for digestion, and ideal for festive prasad or tea-time. Serve hot with jaggery syrup, milk, or as is – the porous holes make it fun to eat and soak up flavors perfectly. Elevate your Bengali pitha game with this viral, foolproof method that's quicker than traditional steaming! If you love easy Bengali recipes, winter pitha ideas, no-tool sweets, or rice-based desserts, hit like, subscribe for more, and comment your fluffy pitha pics! Timestamps: 0:00 - Intro to no-mold Chitoi Pitha for easy home cooking 0:45 - Mixing rice bran batter with hot water and salt 1:30 - Kneading by hand and adding grated coconut 2:45 - Resting the batter for perfect texture 3:30 - Greasing pan and pouring batter portions 4:15 - Low-flame cooking and flipping tips 5:30 - Puffing up and porous reveal 6:45 - Taste test and why it's better than molded pitha 8:00 - Serving ideas and storage hacks 9:30 - Beginner pro tips and variations #ChitoiPithaRecipe #NoMoldPitha #BengaliPitha #EasyPithaRecipe #WinterSpecial #RondhonPorichoy #BengaliRecipe #RiceBranPitha #CoconutPitha #PoushSankranti #VegetarianDessert #QuickPitha #BengaliSweets #FestivalRecipe #FluffyPitha #PithaTutorial