16 May, 2019
Jhinuk Pitha : Seashell brittles
I had originally thought of posting this dessert for the Bengali new year. Life came in between, we are a delayed by a month. Lol.
A special day calls for a special treat, period. The Bengali new year is such a day. Families get together, there is delicious food, prayers, new clothes and so much fun.
There would be special rice, curries with a generous amount of ghee and of course sweets. The common run of the mill sweets won’t do. The special day calls for special sweets. The higher the degree of difficulty, more the chances of that making into the new year menu list.
Jhinuk Pitha uses the newly harvested rice from the paddy fields. You can use the special “Date palm jaggery” or if that is not available then just the plain jaggery will do, like I have used here.
It takes very little time and ingredients to whip this up. I have followed this video.
Rice flour 11/2 cup
Water with rice flour 2 cups
Salt 1/2 tsp
Jaggery 1/2 cup
Water with jaggery 1/2 cup
Cardamon powder 1/4tsp
Take 2 cups of water in a pan and bring it to a boil. Throw in the salt and the rice flour. Mix in thoroughly. As soon as it all comes together put the gas off. Cover and let it rest on the gas for 15 minutes. Take the dough out when you can handle and knead it till smooth.
Cut a tablespoon of the dough at a time , give it a cone shape. Using two combs ( new ones ), as shown in the above video carve out the sea shells.
Fry till light golden brown on medium heat.
In a separate pan take the jaggery and water on high heat. Let it froth and then become sticky, add the cardamom powder. Crank the heat down to medium. Throw in the sea shells in them , let it get coated with the syrup all round, about 2 minutes. Switch the gas off.
Enjoy these delicious Sea Shell brittles with family and friends.