FIZA NAKSHI PITTA 4pcs

In order to make nakshi pitha, dough is prepared by cooking atap-rice (unboiled rice) flour. The dough is then rolled out, and designs of plants, creepers and flowers are pricked out with date thorns, hairpins, needles, jute sticks, twigs, etc. Popular motifs include the lotus and intertwining circles. Pithas are also made by using patterned clay, stone, wood or metal moulds. The pithas are then fried in hot oil and soaked in a sugar syrup.

They may also be dried for later use and kept till needed. Women of greater Mymensingh are famous for their dexterity in drawing variegated designs on these pitha, also known pakkuyan, teil pitha, or ful pitha (flower cake). The cakes are named after the designs. Common names are shabkhalata, kajal lata, chiral or chiranpata, hijalpata, sajnepata, uriyaful, bent or bhyat ful, padmadighi, sagardighi, sarpus, champabaran, kanyamukh, jamaimukh, jamaimuchda, satinmuchda, etc.