Pithas are steamed dumplings with a filling of coconut, or vegetables, or cheese and sometimes drenched in a cream of milk and are stoutly connected with the wintry weather crop carnival of Poush parbon dished up with sugary syrups such as date molasses. Conventionally the assortment variety as of Patishapta Pithe, Gokul Pithe, doodh-puli, Ranga Alur Puli Pithe. Patishapta is the mainly well-liked and most frequently prepared pitha in the midst of all pithas which is a rice flour crepe with coconut and jaggery filling.
The Pitha is a traditional dessert that belongs to the tradition of Bengali cuisine traditionally prepared during the Makar Sankranti Feast, in which it is customary to expose the windows as a sign of celebration, of colored cloths. On this occasion the homes of Bengalis are open to visits from neighbors and acquaintances and guests are offered this cake.
The Pithas are a preparation kitchen extremely popular in many countries around the world and have considerable differences from one type to another both in form and ingredients. To simplify, we can define them as small pieces of dough, usually round in shape, which are boiled in water or broth and then served with various sauces.
The dumplings are an ancient food, prepared with different rice flour, potatoes, or vegetables. The more common today are prepared with potatoes. Very popular are also the ones prepared with a simple mixture of flour and water. Others, often nicknamed the Patishapta, are prepared with flour also are used in a variety of other ingredients according to traditional local regional. They can be served as the first, as is the tradition, as a main dish or as a side dish. The latter case is more common.