Recipe Contributed By: 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
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.