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Posted by on Feb 20, 2012 in Pitha | 7 comments

Pakon Pitha

Pakon Pitha
By ,
February 20 2012

Prep Time: 15 minutes
Cook time: 40 minutes
Yield: 30

Usually Pakon pitha is made fresh coconut milk squeezed from fresh coconut paste. But If you can use canned coconut milk or if its hard to get, you just use water to boil the flour. Hope it will make easier for you guys.


  • ½ kg plain flour
  • ½ kg sugar
  • 1 egg
  • 250 gram fresh coconut milk
  • 2-3 tablespoon ghee
  • 2 cardamom pods
  • ¼ teaspoon salt
  • Oil for deep fry

How to make:

  1. Boil plain flour in coconut milk and salt.
  2. Remove from heat and let it cool down.
  3. Make sugar syrup to use cardamom and 1.25 litre water and let it keep aside. Because we  need lukewarm water.
  4. Mix egg and clarified butter/ ghee with the dough and knead well.(if the dough still does not soft enough, use little warm water and need well)
  5. Make your desirable shape. You can use dice to make shape. It will make about 30 pitha.
  6. Heat oil when oil is ready, fry the pitha till it becomes golden brown.
  7. Soak straight into syrup and soak it over night in refrigerator.
  8. Serve Pakon Pitha chilled.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Pakon pitha is very famous in our area. I am happy that I made nice and soft pitha using your recipes. I have tried before and always was coming out hard. This pitha is awesome in winter morning.

    • Pakon Pitha recipe is actually my mum’s recipe. She makes the best Pakon pitha in world. nice to hear your one nice and soft too. Pitha is actually in winter thing but it is a pleasure to have it in any brings sweetness in our busy life.

  2. I don’t have a comment since I didn’t make the pitha’s yet but plan to. I have a question . Can I make all the pitha’s and freeze them ? Wii they be good when I defrost them?

    • Hi Shireen ! you can defrost them. sometimes my mum does that.

  3. Hi,
    I am a Bangladeshi just like you. I am really astonished to watch your blog.You know a lot about Bangladeshi recipe. Absolutely you are an extraordinary blogger. I think, you are the pride of Bangladesh. If you are satisfied with my comment, please E-mail me. I wish your radiant success.

  4. Hello Rawnak,

    I was really excited to see this pakon pitha recipe and willing to make but could you please let me know how I suppose to make this kind of shape? Instead of coconut cream can I use whipped cream/full cream milk or milk + butter (1 cup)?

    Thanks a lot.

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