Mawa Pitha Recipe: This is a sweet dish from Bihar, also known as Dudh Pitha, khoya pitha and also called as Gokul Pitha in some parts of Bihar. It uses mawa/khoya to make a soft and tasty dessert that’s perfect for special occasions. Let’s learn how to make Mawa Pitha with my step-by-step recipe video!
About Dudh Pitha Recipe:
Just yesterday, I had a great talk with my mom about all the different kinds of Pitha we used to enjoy back home during winter. One type, Tisi ka Pitha, was especially common in our house, and each kind had its special flavor and memories.
But today, I want to share a slightly different and traditional recipe with you — Mawa Pitha, which is boiled and cooked in milk.
At first, I thought about making the Pitha by steaming it with mawa inside, which would have been a bit different. But after talking to my mom, she suggested that I should boil the mawa Pitha instead to keep it more traditional.
She told me that boiling it would make it taste really good, just like it has always been made. Even though I was a little worried about whether I could make it as good as it was supposed to be, my mom cheered me on and gave me some great tips. This helped me feel brave enough to try it.
This khoya pitha recipe is more than just cooking; it’s about keeping our special traditions alive. It reminds me of those cozy winter evenings filled with the lovely smell of food from the kitchen.
I added something special to this recipe too—saffron. We didn’t use saffron when I was younger because it was a bit fancy and we didn’t have it, but the Pitha was still yummy. If you want, you can leave out the saffron. It’s your choice to make the recipe the way you like!
Today, I used store-bought mawa because I didn’t have time to make it from scratch, making this recipe easier for everyone. But if you want to try making your own pure mawa, I’ve shared a recipe for that before. You can check it out here and use it to make this Pitha even more special.
Also, I will share another recipe soon for steamed Pitha, so keep an eye out for that!
Anyways, now let us learn how to make mawa pitha at home. If you try making this Bihari Style Gokul Pitha, please tell me how it went in the comments. I’d love to know if you liked it as much as I do.
Serving Suggestion for Bihari Style Gokul Pitha:
Mawa Pitha is yummy and can be enjoyed hot, cold, or just at room temperature. It’s a great dish that fills you up, especially on those cold winter days. In the old days, since there were no fridges, people used to make it during winter and let it cool down for 1-2 hours to eat it a bit cool.
Now, you have the choice to cool it faster if you like it cold. Just put it in the fridge and take it out when you’re ready to eat. This means you can make and enjoy Mawa Pitha any time of the year, not just in winter. (frankly speaking I personally cannot wait for any specific season to enjoy dessert at least 🙂 )Whether you eat it warm right after it’s made, at room temperature, or chilled from the fridge, Mawa Pitha is always delicious and perfect for any time any season!
Storage Suggestion:
If you have leftover Mawa Pitha, you can keep it in the fridge to eat later. Just put it in a container that has a tight lid, and it will be good for a few days. When you want to eat some, take out only the amount you want to eat and warm it up a bit. You can heat it in the microwave for a few seconds or on the stove in a pan over low heat.
This way, you get to enjoy your Mawa Pitha warm and yummy, just like it was freshly made! Remember, only heat up as much as you want to eat at that time.
You can store it in the fridge for 4-5 days easily.
Pro Tips for Khoya Pitha Recipe:
Water and Flour Ratio: Use the same amount of water as flour. If the dough feels tough, you can add a bit more hot water to make it smooth.
Hot Water is Key: Always use hot water for kneading because it helps in binding the dough.
Knead While Warm: It’s easier to knead the dough when it’s still a bit warm. You can handle it better with your hands.
Cook Store-Bought Mawa: If you’re using mawa from the store, cook it for 3-4 minutes.
Dry Fruits are Optional: You can add as many dry fruits as you like, or skip them. You can even try using the dry fruit of your choice.
Keep Adding Hot Water: If the dough gets hard while you’re kneading, add a little hot water to keep it smooth.
Just Right Dough: Make sure the dough is not too hard or too soft. A medium-soft dough is perfect. You can test it by making a small ball with the dough. If it doesn’t crack and feels smooth, it’s just right.
Oil or Ghee Helps: If the dough sticks to your hands when you’re filling the pithas, rub a little oil or ghee on your hands while stuffing.
Thickness Matters: Don’t roll the dough too thin; keep it a bit thick so it doesn’t tear.
Right Amount of Filling: Don’t overfill or underfill the pithas, or they might tear.
Trim Extra Dough: If there’s extra dough sticking out while shaping, you can trim it off or just press it to seal.
Seal Any Cracks: If you see small cracks, just roll the pitha between your palms to seal them.
Cook in Batches: If you have many pithas, cook them in batches. Don’t crowd the pan. You can also add more milk if you want.
Watch for Floating: When the pithas start to float a little in the milk, means they are almost done. Cook them for only 2-3 more minutes after that.
Cool Down Mawa: Let the mawa cool down after cooking, before adding sugar, else the mawa will become wet.
Stir Gently: After adding pithas to the milk, don’t stir right away. Wait for 2-3 minutes before stirring.
Cooking Time: Cook the pithas for about 12-15 minutes total.
Why You Should Make this Bihari Style Gokul Pitha:
Learn About Traditions: Mawa Pitha is a special dish from Bihar, India. Making it helps you learn about and enjoy a part of Indian culture.
Enjoy Any Time of the Year: Thanks to modern refrigeration, you can have this dish warm in the winter to feel cozy or cold in the summer for a cool snack.
Easy and Fun: This recipe is simple to follow and you can easily customize it to your liking. You can adjust the sweetness and add your choice of dry fruits.
Great for Cooking Together: Making Mawa Pitha can be a lot of fun, especially if you cook with your family or friends.
Tasty Treat: It’s a yummy snack that fills you up.
Good for Learning: While making Mawa Pitha, you can learn how to mix ingredients, shape them, and see how they cook, which is great for practicing your cooking skills.
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Basic Ingredients Used to Make this Recipe:
Rice Flour: This is the main ingredient used to make the dough for Mawa Pitha.
Mawa (Khoya): Mawa, made from reduced milk, is the key ingredient for the filling. It adds a rich, creamy taste to the pitha, making it delightfully sweet and dense. You can make mawa at home or you can also buy it from the store.
Sugar: Sugar sweetens the filling, balancing the mild flavor of the mawa and enhancing the overall taste of the pitha. Sugar is also used while cooking pitha in milk. You can increase or decrease the quantity as per your taste and preference.
Dry Fruits (Almonds, Cashews, Raisins): These add a nice crunch and a bit of natural sweetness. They also make the pitha healthier and add a nice crunch that goes well with the soft dough and rich mawa filling.
Cardamom Powder: This spice is crucial for adding a fragrant.
Saffron: Saffron adds a subtle flavor and a beautiful golden color to the pitha, making it look as good as it tastes. You can skip it if you don’t have it or you don’t want to add it.
Milk: Milk is used to cook the pitha. The stuffed pitha is boiled in milk, which enhances the richness of the recipe, complements the mawa filling, and gives the pitha a soft, creamy texture.
Mawa Pitha Recipe
Ingredients
- 250 gm Rice Flour
- 250 gm Water
- 200 gm Mawa / Khoya
- 1/4 cup Dry grated coconut
- 5-6 Almond chopped
- 5-6 Cashew nuts chopped
- 2 tbsp Raisins
- 1/2 tsp Cardamom powder
- 4 tbsp Sugar plus 1/4th cup to add in milk
- 2 pinch Saffron soak in warm water
- 1 ltr Milk
Instructions
Prepare the Dough:
- Boil water in a large pot, pan or kadai.
- Once it starts boiling, add ghee to it.
- Now slowly add the rice flour and mix well.
- Now turn off the heat and cover the pot.
- Allow the dough to cool slightly until it’s warm to the touch.
- Then knead the dough until it’s smooth.
Make the Mawa Filling:
- In a pan, crumble the mawa and gently roast it on low heat for about 3-4 minutes until it’s lightly golden.
- Remove from heat and let the mixture cool completely.
- Add powdered sugar, cardamom powder, desiccated coconut. Mix well.
- Add in the chopped almonds, cashews, and raisins. Give it a nice mix.
Shape the Pitha:
- Now pinch a lemon size dough. Flatten it to form a small circle. Just like we do for stuff parathas.
- Place a spoonful of the mawa filling in the center of each circle.
- Carefully bring the edges together and seal them, forming a stuffed ball, ensuring the filling is completely closed.
Cook the Pitha:
- In a large pot, bring the milk to a boil.
- Keep stirring and boiling until the milk gets reduced to 700 ml.
- Gently drop the stuffed pitha into the boiling milk. Reduce the heat to medium-low.
- Let the pitha cook for about 12-15 minutes.
- You will see that pitha has started floating , that means they are cooked nicely.
- Now add kesar water. Mix well.
- Add chopped almond, pista and leftover mawa.M ix everything well and switch off the flame.
- Serve the Mawa Pitha warm or allow them to cool and serve at room temperature. They can also be refrigerated and served cold.
Nutrition
Frequently Asked Questions about Mawa Pitha Recipe:
What is Mawa Pitha?
Mawa Pitha, also known as Dudh Pitha, is a traditional sweet from Bihar, India. It is made by stuffing a rice flour dough with a filling of mawa (thickened milk), sugar, and nuts, then boiling or steaming it.
Can I make Mawa Pitha without mawa?
Mawa is important for this recipe, but if you don’t have it, you can use milk powder mixed with a bit of ghee or butter to get a similar taste and texture.
How do I store leftover Mawa Pitha?
Leftover Mawa Pitha can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it gently before serving.
Is Mawa Pitha gluten-free?
Yes, since Mawa Pitha is made using rice flour, it is naturally gluten-free, making it suitable for those with gluten intolerances.
What are the best occasions to serve Mawa Pitha?
Mawa Pitha is great for celebrations like Diwali and Holi, or just getting together with family. It’s a comforting sweet that’s perfect for special days and everyday treats.
How long does it take to make Mawa Pitha?
It typically takes about 1 to 1.5 hours to prepare and cook Mawa Pitha, including preparation of the dough and filling, shaping, and cooking.
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