Soruchagli Pithe with Nolen Gur Syrup
These are lovely traditional Bengali sweets! Soruchagli Pithe (sometimes spelled Soruchakli Pithe) – This is a type of pithe, which is a category of Bengali rice-based cakes usually made during winter, especially around the harvest festival of Poush Parbon. Soruchagli pithe is made from a thin batter of rice flour, sometimes with a touch of wheat flour or semolina, spread like a crepe (chitla pithe style), then lightly fried or cooked on a griddle. It’s soft, mildly chewy, and either served with jaggery syrup or stuffed with coconut and jaggery. Think of it as a delicate, rustic Bengali pancake!Nolen Gur – This is one of winter’s greatest treasures in Bengal. Also called Notun Gur or Date Palm Jaggery, it’s a special kind of jaggery made from the sap of date palm trees harvested in the cold season. It has a deep caramel aroma and a melt-in-your-mouth smokiness that makes it magical. It’s used in countless sweets—pithe, payesh (rice pudding), sandesh, rosogolla—and is prized because it’s only available fresh for a short period in winter.So in short: Soruchagli pithe is a type of rice pancake, and Nolen gur is a special kind of seasonal jaggery used to sweeten it.
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Ingredients
For the pithe (pancakes)
- 1 cup Rice flour
- ¼ cup All-purpose flour (maida)
- ½ cup Grated coconut (optional but adds nice texture)
- 1 pinch salt
- 1½ cups Water (enough to make a smooth, thin batter)
- Ghee or oil (for greasing the pan)
For the jaggery syrup (nolen gur rosh)
- ¾ cup Nolen gur (date palm jaggery) solid or ½ cup (liquid version)
- ½ cup Water
- small cardamom (optional, for aroma)
Instructions
- In a mixing bowl, whisk together rice flour, all-purpose flour, and salt. Gradually add water to form a smooth, lump-free, pourable batter (like thin pancake batter). You can add the grated coconut now if you like. Let it rest for about 15 minutes.
- In a small saucepan, heat water and nolen gur gently. Stir until the jaggery melts completely — do not boil vigorously, or it may harden later. The syrup should have a light, pourable consistency. Add the cardamom pod if you want a hint of fragrance. Keep warm.
- Heat a nonstick or cast-iron tawa/griddle over medium heat. Lightly grease with ghee or oil. Pour a ladleful of the batter in the center and swirl quickly into a thin circle (like making a crepe). Cook until the edges lift slightly and small bubbles form — about 1–2 minutes. Flip and cook the other side for just 30 seconds. Repeat with the remaining batter, brushing ghee in between each.
- You can roll each pithe and drizzle warm nolen gur syrup over it, or soak them lightly in the syrup for a few minutes before serving.
- They’re best enjoyed warm — soft, fragrant, and slightly sticky from the jaggery!
If you can’t get nolen gur, substitute with good quality liquid jaggery or dark palm sugar (flavor will differ but still delicious).
Adding a spoon of grated coconut inside before rolling the pithe makes it richer.
Traditionally, some people also pour a bit of the jaggery syrup while cooking the pithe for extra caramelization.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 403kcal (20%)Carbohydrates: 79g (26%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 20mg (1%)Potassium: 96mg (3%)Fiber: 3g (13%)Sugar: 39g (43%)Vitamin C: 0.2mgCalcium: 24mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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