Shemai Pitha
Shemai Pitha

Winter Special Shemai Pitha Recipe

Winter is the perfect time for pitha! Shemai pitha, often referred as hate kata shemai pitha, is handmade small spaghetti like dumplings cooked in a flavorful spice infused milk.
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Bangladeshi
Servings 3
Calories 473 kcal


  • 2 cups Water
  • ½ tsp Salt Per Taste
  • 1 tsp Oil
  • 1 cup Rice Flour
  • 2 cups Coconut Milk
  • 2 cups Milk
  • 2 Cardamom
  • 1 Bayleaf
  • 2-3 Cinnamon Sticks Each about 1inch
  • ¾ cups Sugar More if you like sweeter


  • Boil water with salt. Add oil.
    2 cups Water, ½ tsp Salt, 1 tsp Oil
  • When water is boiling hot, add the rice flour slowly. Lower the heat and mix with a wooden spoon making sure no lump remains.
    1 cup Rice Flour
  • Take the dough off the flame when water dries after about 2-3 minutes.
  • While still hot, but bearable to your hands, knead the dough very well in lightly rice flour dusted surface until smooth.
  • Divide dough into 3-4 balls and make a thin log out of each portion. With each log make half to an inch long very thin orzo like shaped shemai pitha with the palm of your hands. Continue until all logs are complete. Proceed to next step to cook or air dry the shemai pitha for 3-4 hours.
  • To cook the shemai pitha, Add the spices to the milk and bring the milk to boil. Add the pitha and turn the heat to medium low.
    2 cups Milk, 2 Cardamom, 1 Bayleaf, 2-3 Cinnamon Sticks, 2 cups Coconut Milk
  • Cook the pitha in the milk for about 18-20 minutes stirring often but gently to prevent from burning the milk.
  • Add sugar and cook for another 5-8 minutes or until the milk pudding is of desired thickness.
    ¾ cups Sugar


Never add cold or room temperature water to the dough.
When air drying the shemai pitha, keep them in one layer to prevent from sticking to one another.
Dried shemai pitha can be refrigerated for a week or freeze for 3 months in airtight container.
Adjust sugar per taste. You may also use gur or jiggery instead of sugar. Brown sugar will give the pitha a different flavor which you may want to try sometimes.
Keyword Bangladeshi Pitha, Bangladeshi Shemai, Pitha, Pitha Recipe, Shemai, Shemai Recipe

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