Also known as Dhaka Pithe, chitoi pithe is eggless, and made without oil or butter. It is served with freshly grated coconut and some jaggery, preferably date palm jaggery.
A popular crêpe prepared with rice and lentil, soru chakli pithe is a winter favorite in the Eastern part of India, and is often prepared on Makar Sankranti at my home.
With a delectable jaggery and black sesame stuffing in sticky rice parcels, sutuli pitha is fried to perfect crisp and served with a generous drizzle of nolen gur.
Cardamom, date palm jaggery, coconut and khoya encased in a moong dal parcel makes mugsumali pitha a must try this Poush Sankranti.
Sweet potatoes, some flour and of course, a delicious coconut filling, makes for this sinful treat. Deep fried and simply dunked in sugar syrup!
This savoury pithe is cooked with rice flour batter with winter vegetables like green peas, red carrots and coriander leaves.