Bhapa Pitha is a unique creation of the Bengali kitchen. Bengali winters mean the smell of Bhapa Pitha, the coils of smoke in the yard. And the warmth of family time. It is not just a food, it is a symbol of our culture, tradition,
memories, emotions and festivals. Every district of Bengal has its own version of this pitha in every household.Some places have more coconut filling, while others
have a buttery taste of date molasses. Some places have rice flour soaked in such a way that the soft, fluffy texture of the pitha sticks to the mouth after eating.Waking up on a winter morning to the sweet smell of steaming pitha is a different kind of joy.
The main ingredient of bhapa pitha is rice flour. It is important to soak it properly. If it is dried too much, the pitha will break, if it is dried too little, the pitha will become hard. Then, date molasses is usually used.It is usually heated in a large pot with water. The pitha is made by steaming hot water, hence the name Bhapa Pitha. Winter is incomplete without Bhapa Pitha.Bhapa Pitha carries a unique beauty and plays a significant role in preserving Bengali heritage.
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