Nakshi Pitha: Bengali Wedding Cookies

Nakshi Pitha, an artful Bengali dessert crafted from rice flour, captivates with its intricate design and indulgent sweetness.

Nokshi, or Nakshi Pitha originated in the rural areas of Bengal. The traditional hand carved nokshi pitha is extremely popular in the rural areas during weddings, festivals, and Eid. For generations, these work of art delicacies has been sent to the groom’s family as gifts.

Designing each pitha involves practice, passion and creativity. It is believed that the rural women used to express their inner thoughts through these intricate designs. In the otherwise uneventful village life, preparing these pithas used to be an event itself. Growing up, I’ve heard about Nokshi pakon pitha so much, but never had the opportunity to try them. So I grabbed the opportunity to learn how to make them from a dear aunt (a dear friend’s mother) last year.

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Traditionally, the pithas are designed using the thorns of date palm trees. In the absence of the thorn in our urban life, we used cookie cutters and toothpicks. We(my friend and I) along with my daughter and her kids had so much fun making and decorating the pithas as auntie guided us patiently along the way. It is a fun memory and I can imagine how the rural women must have a blast as well.

Though making Nakshi Pitha can be a time-consuming process, especially when carving intricate designs, the result is a unique and delicious dessert that is not only tasty but also visually impressive.

Nakshi Pitha – Bengali Wedding Cookies

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• Author: Lail Hossain
• Total Time: 50 minutes
• Yield: Makes 24 1x
• Diet: Vegetarian

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Description

Artful Bengali cookies, these Nakshi Pitha are crispy, sweet, and perfect for celebrations. Intricate designs make them stunning!

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) moong dal
• 1.5 cups (355 ml) water
• 1 cups (237 ml) rice flour
• 1 teaspoon salt
• 2 tablespoon ghee/butter
• Oil
• 2 cups (473 ml) sugar
• 2 cups (473 ml) water
• 2 cardamom
• 2 cinnamon pieces (1inch each)

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Instructions

1. Roast moong dal on low heat until fragrant and crisp.
2. Grind the roasted dal into a powder using a food processor.
3. Boil water with salt and ghee.
4. When the water is boiling, slowly add the rice and dal flour. Reduce heat to medium-low and mix with a wooden spoon, ensuring no lumps remain.
5. Remove the dough from the heat after 3-4 minutes, when the water dries.
6. Cover and let the dough rest for 10 minutes.
7. Knead the dough well on a lightly rice-flour dusted surface until smooth.
8. Divide the dough into 4 balls and knead again until soft and smooth.
9. Roll out each ball to ½ inch thickness on a lightly floured surface.
10. Brush some oil over the dough and cut out pitha using cookie cutters.
11. Use toothpicks to make designs on each pitha.
12. Air dry all pitha for 1-2 hours.
13. Make syrup by combining sugar and water. Set aside.
14. Heat oil for deep frying. Once hot, fry each pitha on medium heat until light golden brown.
15. Remove the pitha from the oil and place in the syrup for about a minute.
16. Remove pitha from syrup and serve.

Notes

• For extra-crisp pitha, ensure the dough is completely dry before rolling and cutting.
• If you don’t have cookie cutters, use a knife to cut the dough into desired shapes.
• Store cooled Nakshi Pitha in an airtight container at room temperature for up to 3 days; they will soften slightly.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Deep-Frying
• Cuisine: Bengali

Nutrition

• Serving Size: 1 pitha
• Calories: 200
• Sugar: 25
• Sodium: 50
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 5
• Carbohydrates: 30
• Fiber: 2
• Protein: 5
• Cholesterol: 10

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