Nakshi pitha is a type of patterned pitha, which is popular in Bangladesh. It is a type of folk art. This pitha is called Nakshi pitha because various designs are painted on it or the pitha is molded. Bengalis have always been fond of art. It is often manifested in the life of a Bengali.
Nakshi Pitha is one of the original traditional items of East Bengal and today’s Bangladesh. You will be surprised to know, how Bengali food habits have become a document of history through this pitha! There is much folklore about this popular term.
As far as it is known, the origin of Nakshi Pitha is Narsingdi district near Dhaka, the capital of Bangladesh. According to historical data, the women of Narsingdi and Gazipur districts were as graceful as they were artistic. But during the British rule, the girls of East Bengal were neglected. So their happiness, sadness, joy, creativity - nothing prevailed. They did not have wooden pencils, nor did they have colored paints through which their artistic spirit could be expressed. Their artistic mind was revealed by the craftwork of this Nakshi Pitha.
How this Pitha was first made?
It is heard that in a village on Meghna Par of Narsingdi, Alpana was painted with rice powder. Seeing that, a 13-year-old girl boiled rice flour and pressed the boiled rice with her hands to make a beautiful design with palm tree thorns like bread. All the members of the house including his mother, grandmother were surprised to see that design! After drying in the sun, everyone in the village came to see the design. After a lot of research, the Naksha bread is fried in deep oil and taken out again with jaggery syrup. This pitha, designed since the British rule, is marketed as ‘Nakshi Pitha’.
The preparation of Nakshi Pitha involves two main components: the yeast and the jaggery syrup.
Ingredients for making yeast:
Rice powder – 2 cups
Flour – half a cup (flour is easier to use, so if you want you can also use flour)
Salt – half teaspoon
Coconut powder – half a cup(Optional)
Water – two and a half to three cups
Ingredients for making jaggery syrup:
First one cup of sugar and one cup of water should be burnt together to make syrup. Or you can take a cup of jaggery instead of sugar. Take enough oil to fry pitha.
Directions:
- Bring water to a boil in a medium-sized saucepan. Add salt to taste, stir and mix.
- Once the water starts to boil, add rice flour. Stir and cover with lid.
- Turn off heat and let it sit under the closed lid for 10 mins.
- Remove lid and mix everything together, allow it to cool down to room temperature before kneading.
- Knead well for couple minutes to form smooth and soft dough. Divide the dough into smaller equal portions.
- Brush oil on the rolling surface and on top of dough, flatten and roll out to a thick flat circle.
- Using a toothpick or palm fork or any sharp stick and design into pitha shape. Remember to practice enough times to perfect the designs!
- Deep fry the pithas in medium hot oil until they are golden brown. Remove from oil and drain excess oil on paper towel.
- Make syrup in a separate saucepan; add 1 cup sugar and 1/2 cup water. Stir and cook until the sugar dissolves completely. Add 1 tsp of honey to avoid crystallization.
- Add the nokshi pithas and coat evenly on both sides.
- Remove and serve in a plate.
Tips:
- Flour can be used instead of rice powder for easier kneading.
- Adding coconut enhances the taste.
- Soak the fried pithas in syrup for a minute for a delightful sweetness.
- Store in a closed container to keep them soft for an extended period.
In conclusion, making Nakshi Pitha requires patience and effort, but it’s a rewarding way to celebrate the rich cultural and culinary heritage of Bangladesh.
। ধন্যবাদ ভাইয়া। 
