Gokul Pithe brings together the luxurious combination of reduced milk and coconut in a treats that is crispy outside and creamy inside. I make this version often at home. The process of reducing milk and shaping the filling might take time, but the end result is without a doubt worth the effort. I always keep my heat medium-low when reducing the milk to get that perfect creamy consistency.
About the Recipe
This recipe creates around 20-25 pieces of Gokul Pithe. The filling combines the richness of reduced milk (kheer) with fresh coconut, while the outer shell provides a satisfying crunch. The sugar syrup adds just the right amount of sweetness. Though it requires attention to detail, each step is straightforward and manageable for home cooks.
Why you will love this recipe
The combination of textures makes this dessert special � from the crispy exterior to the soft, creamy filling. The process of making Gokul Pithe might seem elaborate, but it breaks down into simple steps you can master easily. The ingredients are readily available, and you can prepare components ahead of time. The aroma of ghee-fried cakes filling your kitchen makes the cooking experience even more enjoyable.
Gokul Pithe
Cooking Tips
Keep the heat medium-low while reducing milk to prevent scorching. Test the sugar syrup consistency by dropping a small amount in cold water – it should form a soft ball. When frying, maintain oil temperature around 350°F (175°C) for even cooking. I always keep a thermometer handy to monitor the temperature.
Serving and Storing Suggestions
Serve Gokul Pithe warm or at room temperature. They taste best within 24 hours but will keep for 2-3 days in an airtight container at room temperature. This recipe serves 8-10 people. Preparation time: 2 hours. Cooking time: 45 minutes.
Similar Recipes
- 1. Coconut Ladoo
- 2. Rasmalai
- 3. Pantua
Nutrient Benefits
This dessert provides energy through carbohydrates and healthy fats. Milk offers calcium and protein, while coconut adds fiber and essential minerals. Ghee contains beneficial fatty acids and vitamins A, D, E, and K. Though rich in calories, it makes a satisfying occasional treat.
Gokul Pithe
Ingredients
For the filing:
- 2 litres Milk (boiled and reduced to 2 cups of kheer)
- 200 gms Coconut (shredded)
- 50 gms Sugar (to add to the coconut milk cakes)
For the batter:
- 150 gms Flour
- 1/8 tsp Sodium bicarbonate
- 40 gms Ghee
- 200 ml Water
For the syrup
- 500 ml Water
- 250 gms Sugar
- Ghee for deep frying
Instructions
- To make the syrup
- Take the sugar and water in a pan and heat them together. Allow it to simmer until the syrup assumes a medium thick consistency. Now, remove it from heat and let it cool down. Take care that the syrup has the consistency of a soft ball.
- To make the filling
- Take the shredded coconut, kheer and sugar in a pan and fry them together. Wait till all the ingredients are mixed well. Keep stirring to prevent the sugary coconut-kheer filling from getting stuck at the base of the pan. Remove from flame and keep aside.
- To make the cakes
- Divide the cooked coconut-kheer mixture into 20-25 parts. This will give you the same number of cakes. You can increase or decrease as you like.
- Roll each portion into a ball and compress it between the palms so as to give it the shape of a cake. Do the same for each of the 25 portions. It is suggested that you powder your palms with flour since it facilitates the making of the cakes.
- To make the batter
- Mix all the ingredients of the batter in a bowl.
- For deep frying, take ghee in a kadai and heat it. Take a few coconut milk cakes at a time and coat them with the above prepared batter. Deep fry them till they look rich and turn golden brown in color. Take them out of the pan with the help of a slotted spoon. To drain the excess oil, place the fried cakes on a paper. Leave them for a few minutes. Repeat the same process for all the cakes.
- Now, dip the cakes in the syrup, while they are still rather hot.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I make the filling in advance?
Yes, prepare the filling up to 24 hours ahead and store in the refrigerator. Bring to room temperature before shaping.
Why did my syrup crystallize?
Adding a few drops of lemon juice prevents crystallization. Also, avoid stirring the syrup too much while cooking.
Can I use desiccated coconut instead of fresh?
Fresh coconut works best, but if using desiccated coconut, soak in warm milk for 30 minutes before using.
