Soft& sponge cake pitha 🏻 ️ 🏻
Soft& sponge cake pitha 😋🤤👌🏻 😋❤️👌🏻 is a easy Bengali recipe that serves 5. 250 calories per serving. Recipe by Sasu Bahu Handisala on YouTube.
Prep: 15 min | Cook: 1 hr 15 min | Total: 1 hr 45 min
Cost: $2.61 total, $0.52 per serving
Ingredients
- 1 cup Semolina (Suji) (fine semolina, sifted)
- 0.5 cup Granulated Sugar (regular white sugar)
- 2 tablespoons Ghee (melted, plus extra for greasing pan)
- 1 teaspoon Baking Powder (for light leavening)
- 1 cup Whole Milk (can substitute with water for dairy‑free version)
- 2 tablespoons Mixed Dry Fruits (chopped raisins, cashews, almonds)
- 1 pinch Salt (balances sweetness)
Instructions
Grind Semolina and Sugar
Place 1 cup semolina and ½ cup sugar into the blender or grinding jar. Pulse for a few seconds until the mixture becomes a fine powder.
Time: PT2M
Combine Dry Ingredients
Transfer the powdered mixture to a mixing bowl. Add 2 tbsp melted ghee, 1 tsp baking powder, and a pinch of salt. Stir until evenly coated.
Time: PT3M
Add Milk and Form Batter
Gradually pour 1 cup whole milk into the bowl while whisking continuously. Whisk until you obtain a smooth, pourable batter with no lumps.
Time: PT4M
Fold in Dry Fruits
Stir in 2 tbsp chopped dry fruits (raisins, cashews, almonds) gently so they are evenly distributed.
Time: PT2M
Grease the Steaming Pan
Lightly grease the 8‑inch round cake pan with a little ghee, ensuring the entire surface is coated.
Time: PT2M
Prepare Steamer
Fill the steamer pot with about 2 glasses (≈500 ml) of water. Place the pot on high heat and bring the water to a rolling boil.
Time: PT5M
Steam the Cake
Pour the batter into the greased pan. Carefully place the pan inside the steamer, cover tightly, and steam on high heat for 5 minutes. Then reduce the heat to low and continue steaming for 45 minutes.
Time: PT50M
Rest After Steaming
Turn off the heat and let the pan sit in the closed steamer for an additional 5 minutes to settle.
Time: PT5M
Cool and Slice
Remove the pan from the steamer, place on a cooling rack, and let the cake cool for 10 minutes. Then cut into bite‑size squares or wedges.
Time: PT10M
Optional Light Fry (Crisp Finish)
Heat a non‑stick frying pan over medium heat, add a teaspoon of ghee, and quickly fry each piece for 1‑2 minutes per side until golden edges appear.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten (semolina), Dairy (ghee, milk), Nuts (dry fruits)
Ingredient Substitutions
- Instead of Semolina (Suji): Fine cornmeal, Rice flour
- Instead of Granulated Sugar: Jaggery, Coconut sugar
- Instead of Ghee: Unsalted butter, Vegetable oil
- Instead of Baking Powder: Baking soda (use ¼ tsp)
- Instead of Whole Milk: Almond milk, Water
- Instead of Mixed Dry Fruits: Raisins only, Chopped dates
Equipment Needed
- Blender or Grinding Jar
- Mixing Bowl
- Whisk or Spoon
- 8‑inch Round Cake Pan or Heat‑proof Dish
- Steamer Pot with Lid
- Non‑stick Frying Pan (optional for crisping) (optional)
- Spatula or Knife for Cutting
Critical Steps — Do Not Skip
- Grinding semolina and sugar to a fine powder
- Ensuring batter is smooth and lump‑free
- Greasing the pan properly to avoid sticking
- Steaming with a tight‑fitting lid for the first 5 minutes
- Reducing heat and steaming for the full 45 minutes without opening the lid
Chef Tips from the Video
- For extra fragrance, add a few drops of rose water or cardamom powder to the batter.
- Use fine semolina (sooji) rather than coarse to achieve a softer crumb.
- If you prefer a richer taste, replace half the milk with coconut milk.
Troubleshooting
Cake is dense or gritty.
Make sure the semolina and sugar are ground to a fine powder and the batter is well‑whisked to remove lumps.
Cake sticks to the pan.
Grease the pan generously with ghee and let it cool slightly before pouring batter.
Undercooked center after steaming.
Check that the pot maintained a steady steam; increase low‑heat steaming time by 5‑10 minutes.
Cake cracks on top.
Do not open the lid during the first 5 minutes; rapid steam loss causes cracking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individual pieces wrapped in parchment and a zip‑lock bag for up to 1 month.
Room temperature: Can be kept at room temperature for 1 day if covered.
Make-Ahead Tips
- The cake can be steamed a day ahead and reheated in the microwave for 30 seconds.
- If freezing, thaw overnight in the refrigerator before serving.
Frequently Asked Questions
What is the cultural significance and history of Cake Pitha in Bengali cuisine?
Cake Pitha, also known as "Kek Pitha," is a traditional Bengali sweet that blends the concept of a cake with the classic steamed pitha technique. It is often prepared during festivals like Durga Puja and family celebrations, symbolizing hospitality and the sweet side of Bengali hospitality.
What are the traditional regional variations of Cake Pitha in Bengal?
In West Bengal, the cake pitha is usually made with semolina, sugar, and ghee, while in Bangladesh a similar version may use rice flour and add coconut milk. Some regions add cardamom or saffron for extra aroma, and coastal areas sometimes incorporate grated coconut.
How is Cake Pitha traditionally served in Bengali households?
Traditionally, Cake Pitha is served warm, cut into bite‑size pieces, and sometimes lightly fried in ghee before serving. It is enjoyed with tea or as a dessert after a festive meal.
During which Bengali celebrations is Cake Pitha commonly prepared?
Cake Pitha is popular during Durga Puja, Kali Puja, and family weddings. It is also made for birthday parties and as a sweet offering during religious rituals.
What authentic ingredients are essential for traditional Bengali Cake Pitha versus modern substitutes?
Authentic Cake Pitha uses fine semolina (sooji), granulated sugar, ghee, and whole milk. Modern cooks may substitute ghee with butter, use plant‑based milk, or replace semolina with rice flour for a gluten‑free version.
What other Bengali dishes pair well with Cake Pitha?
Cake Pitha pairs nicely with savory Bengali snacks like "Muri Ghonto" or "Aloo Chop," and it complements a cup of strong Bengali chai. For a full meal, serve it alongside "Luchi" and "Alur Dom" as a sweet finish.
What are the most common mistakes to avoid when making Cake Pitha at home?
Common mistakes include over‑grinding the semolina (making it too powdery), not greasing the pan enough, opening the steamer too early, and using insufficient steam which leads to a dense texture. Follow the critical steps and keep the lid sealed for the first 5 minutes.
Why does this Cake Pitha recipe steam the batter instead of baking it in an oven?
Steaming preserves the moisture of the semolina batter, giving the cake a soft, spongy crumb that is characteristic of Bengali pithas. Baking would dry the cake out and change its traditional texture.
Can I make Cake Pitha ahead of time and how should I store it?
Yes, you can steam the cake a day ahead. Let it cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steam briefly before serving.
What texture and appearance should I look for when the Cake Pitha is done?
The cake should be uniformly pale‑golden, spring back when pressed lightly, and a toothpick inserted in the center should come out clean. The surface will be smooth and slightly glossy from the ghee.
What does the YouTube channel Sasu Bahu Handisala specialize in?
The YouTube channel Sasu Bahu Handisala focuses on authentic Bengali home‑cooking, sharing traditional recipes, festive dishes, and everyday meals with clear step‑by‑step instructions for Indian households.
How does the YouTube channel Sasu Bahu Handisala's approach to Bengali cooking differ from other Indian cooking channels?
Sasu Bahu Handisala emphasizes family‑style cooking with a strong focus on regional Bengali techniques like steaming, tempering, and the use of local ingredients such as mustard oil and panch phoron, whereas many other Indian channels may prioritize pan‑frying or oven‑baking methods.
Last updated: September 6, 2026
