Pitha is a Bangla word that refers to a traditional dessert of Bangladesh and of some parts of India specially Bangla speaking region of India. For pitha, there is no similar word in English. To explain to others in English we interpret pitha as a rice cake or pie. But it’s not like the traditional cake or pie of the west either.
Pitha is a part of life and culture of the Bangladeshi people. Though it is not a part of our daily menu. Most pithas are seasonal, especially prepared in the winter season because of some ingredients to prepare there are available only in winter season.
Pithas are strongly associated with harvest festivals such as Nabanna and Poush Parban. Some pithas are also made throughout the year. Most pithas are sweet and a few are hot and spicy.
Bangladesh is a country of cultural ethnicity and diversity. Our cultural heritage is quite established and years’ old. But with the evolving world and time, some of our cultures are becoming extinct.
Pithas are now a days a word that is only familiar with people who are of the last generation. City dwellers now don’t know many pitha recipes and prefer to buy some ready made pithas which are available at seasonal fairs.
Even then pithas still dominate a large part in the traditional occasions, such as receiving bridegrooms or brides, entertaining guests and arranging special get together of family members, relatives or friends. Pithas are often eaten at small meals, such as breakfast or as snack with tea, and there are many sweet varieties that are reserved for desserts. The most common ingredients of pitha are unboiled rice or wheat flour, molasses or sugar, coconut and oil. Meat and vegetables are also used in preparing some pithas.
The types and varieties of pithas are available in Bangladesh are amazing. Many of us don’t even know the names of half of them. Pooli pitha, Shabji (vegetables) pitha, Bhapa (steamed) pitha, Jhal (hot) pitha, Patishapta pitha and Mangsha (meat) pitha are some of the familiar pithas. Sometimes fruits, mostly palm, coconut and banana are also used in making pithas. Date juice and molasses prepared from date juice, palm syrup, sugarcane molasses are also some of the ingredients.
Usually pithas are named after the name of the fruit they are made from. A special type of pitha is prepared by using tree leaves as covers and are named pata (leaf) pitha. Some pithas are named according to their size. A big size pitha is called “Hati pitha’, while one of the smaller types of piece is named Khejur (date) pitha. Sometimes the same pitha has different names in different areas.
The most common and popular pithas that are well known throughout Bangladesh are Chitoi pitha, Patishapta, Pakan, Bhapa pitha, Nakshi pitha, Andosha, Shirgoja, Malpowa, Pulipitha, Dudhpuli, Kulshi pitha, Pata pitha, Jhuri pitha, Muthi pitha and Rosher pitha.
Now a days, life is not so easy and simple like before. Especially those people who live in urban areas don’t have much time to make pitha. That is why, cakes, pastry and other food items that are sold commercially are gradually replacing traditional homemade pithas, especially in urban areas. For these reasons, pithas are becoming extinct day by day. Other than some familiar pithas, most of the pithas are already lost with our grandmothers.
Pithas still continue to attract us Bangladeshis and many specialised shops sell pithas for special occasions and small vendors in street corners also make their living by selling cheap pithas.