▶ Milk-Based Pithas (Creamy and Soft) → ▶ Steamed Pithas (Healthy and Oil-Free) → ▶ Fried & Syrup-Soaked Pithas (Rich and Crispy) → ▶ Dry & Savory Varieties (Snacks and Store-able) → ▶ Comparison Table: 15 Traditional Pitha Varieties →

Makar Sankranti (or Poush Parbon) is incomplete without Pitha. While West Bengal is famous for its Patishapta, states like Odisha and Assam have their own unique traditional pitha varieties. From the steamed Bhapa Pitha to the fried Kakara, here is the ultimate list of 15 Types of Pitha for Makar Sankranti , you must try in winter 2026.

Milk-Based Pithas (Creamy and Soft)

These pithas are perfect for people who love puddings, kheer, or soft desserts soaked in sweet milk.

Creamy Bengali Dudh Puli pitha soaked in thickened milk and date palm jaggery syrup.

1. Dudh Puli Pitha

Dudh Puli is one of the most popular desserts served during Poush Sankranti. It consists of small dumplings made from a rice flour dough. These dumplings are stuffed with a sweet mixture of grated coconut and date palm jaggery.

How it is made: Unlike other dumplings that are fried, these are boiled in thick milk. The milk is sweetened with jaggery and flavored with cardamom.
Taste: It tastes like a soft, milky "Gujiya" stewed in creamy milk.

2. Patishapta Pitha

Patishapta is perhaps the most famous Bengali pitha. It looks like a thin crepe or pancake.

How it is made: A batter is made using rice flour, suji (semolina), and milk. This batter is spread thinly on a pan. A delicious filling made of coconut and jaggery (or Mawa/solidified milk) is placed in the center. The crepe is then rolled up like a wrap.
Taste: It is soft and mildly sweet, with a rich filling inside.

3. Sujir Chushi Pitha

This is a very delicate dish that requires patience. "Suji" means semolina.

How it is made: A dough is made from semolina and milk. Tiny, rice-shaped pieces are hand-rolled from this dough. These tiny pieces are then boiled in full-fat milk sweetened with date palm jaggery.
Taste: It has the consistency of a thick porridge or kheer with chewy bits of semolina.

4. Dudh Chitoi Pitha

While Chitoi Pitha can be eaten dry, the "Dudh" (milk) version is a sweet delicacy.

How it is made: The plain rice cakes (Chitoi) are soaked overnight in warm milk mixed with jaggery and cardamom.
Taste: The dry cake absorbs the milk like a sponge, becoming heavy, juicy, and very soft.

Steamed Pithas (Healthy and Oil-Free)

These are cooked using steam, making them a healthier option that highlights the natural flavor of the rice and jaggery.

Steamed Bhapa Pitha broken open to show coconut and jaggery filling inside.

5. Bhapa Pitha

"Bhapa" literally means steamed. This pitha is a winter staple made with rice flour, coconut, and jaggery.

How it is made: Rice flour is mixed with water to make a crumbly powder. Layers of this powder and a filling of coconut and jaggery are placed in a cloth or a small bowl and steamed over boiling water.
Taste: It eats like a warm, soft rice cake with a molten sweet center.

6. Chitoi Pitha (Plain)

This is a steamed pancake made from a simple batter of rice flour, salt, and water.

How it is made: The batter is poured into a hot earthen or iron pot and covered. It puffs up and develops many tiny holes inside. In Odisha, a similar version is called Chitau Pitha, which often includes coconut in the batter to make it softer.
Taste: It has a neutral, earthy taste and is often eaten with spicy chutneys or molasses.

7. Bhapa Puli

This is the steamed version of the Puli Pitha.

How it is made: A dough is made from rice flour and hot water. It is stuffed with coconut and jaggery, sealed in a half-moon shape, and then steamed instead of being fried or boiled in milk.
Taste: It is chewy and clean-tasting, focusing entirely on the coconut stuffing.

Fried & Syrup-Soaked Pithas (Rich and Crispy)

These varieties are deep-fried for a crunch and often dipped in syrup for extra sweetness.

8. Gokul Pitha

This is a rich, traditional sweet often considered a "lost recipe" of Bengal.

How it is made: A filling of coconut, mawa (khoya), and jaggery is shaped into balls. These balls are dipped in a thick batter of flour and milk, deep-fried until golden, and then soaked in sugar syrup.
Taste: It is crispy on the outside but melts in the mouth because of the soft filling and syrup.

9. Malpua

Malpua is a festive favorite across India.

How it is made: A batter of flour, milk, sugar, and sometimes banana is deep-fried in ghee or oil to form small pancakes. These are then soaked in fragrant sugar syrup.
Taste: A good Malpua is crispy at the edges and soft and fluffy in the center.

10. Poda Pitha

Main Ingredients: Rice batter, Coconut, Jaggery, Cardamom.
Taste: Smoky crust with a soft, caramelized cake inside.

If there is one pitha that defines Odisha, it is the Poda Pitha. Literally translating to "Burnt Cake," this delicacy is Lord Jagannath's absolute favorite. Unlike other pithas that are fried or steamed, this one is slow-baked (traditionally wrapped in banana leaves over charcoal) overnight. The result is a crunchy, slightly burnt outer crust that hides a soft, white, sweet core. It is the star of the Raja Festival but is heavily consumed during Makar Sankranti too.

Authentic Odisha Poda Pitha burnt rice cake slices served on a banana leaf.

11. Nokshi Pitha

"Nokshi" comes from the word Naksha (design). This pitha is famous for its artistic look.

How it is made: A dough of rice flour is rolled out thick. Intricate designs like flowers or leaves are carved into the dough using a date thorn or needle. It is deep-fried and dipped in syrup.
Taste: It is very crunchy and crispy, acting like a sweet cracker.

12. Moong Dal Pitha

This pitha incorporates lentils into the outer shell.

How it is made: Moong dal (yellow lentils) is boiled and mixed with rice flour to create the dough. It is stuffed with a sweet mixture, fried, and dipped in syrup.
Taste: It has a distinct savory-nutty undertone from the lentils that balances the sugar.

13. Arisha Pitha

This is a traditional pitha from Odisha, often made for weddings and festivals.

How it is made: It is made from rice flour and a jaggery syrup dough, often coated with sesame seeds, and deep-fried.
Taste: It has a hard, crunchy, biscuit-like exterior and a soft, chewy interior.

Dry & Savory Varieties (Snacks and Store-able)

These pithas are drier and can often be stored for longer, or they offer a savory twist.

14. Til Pitha / Til Naru

Sesame (Til) is very auspicious for Sankranti as it provides warmth.

Intricate design of Nokshi Pitha deep fried rice cake alongside Assamese Til Pitha rolls.

How it is made:
- Til Pitha (Assam): Sticky rice powder is spread on a pan, filled with sesame and jaggery, and rolled up.
- Til Naru: Roasted sesame seeds are mixed with sticky jaggery syrup and shaped into hard balls.
Taste: Nutty, crunchy, and earthy.

15. Dal Pitha (Savory)

Popular in Bihar and Jharkhand, this is a savory dumpling, perfect if you want a break from sweets.

How it is made: A dough is made from wheat flour. The stuffing is a spicy paste of soaked chana dal (chickpeas), ginger, garlic, and chilies. The dumplings are boiled in water and then shallow fried with curry leaves and mustard seeds.
Taste: Spicy and savory, similar to a dumpling or ravioli.

Comparison Table: 15 Traditional Pitha Varieties

Pitha Name	Primary Ingredients	Cooking Method	Taste Profile	Region / Notes
1. Patishapta	Rice flour, Suji, Milk, Coconut/Mawa	Pan-fried (Crepe)	Soft crepe with sweet creamy filling	West Bengal's most famous
2. Dudh Puli	Rice flour, Coconut, Jaggery, Milk	Boiled in Milk	Soft dumpling in warm sweet milk	A must-have for Sankranti
3. Bhapa Pitha	Rice flour, Coconut, Jaggery	Steamed	Warm rice cake with molten sweet core	Healthy and oil-free
4. Chitoi Pitha	Rice flour, Salt, Water	Steamed in clay pot	Neutral/Earthy (spongy texture)	Often eaten with chutney or milk
5. Dal Pitha	Wheat flour, Chana Dal, Spices	Boiled & Shallow Fried	Savory, spicy, and hearty	Popular in Bihar & Jharkhand
6. Gokul Pitha	Coconut, Mawa, Flour batter, Syrup	Deep-fried & Soaked	Rich, heavy, and very sweet	A classic "lost recipe"
7. Nokshi Pitha	Rice flour, Jaggery syrup	Deep-fried	Crispy, crunchy, artistic designs	Known for its beautiful look
8. Moong Dal Pitha	Moong Dal, Rice flour, Coconut	Deep-fried & Soaked	Nutty (from lentils) and sweet	Unique lentil-based dough
9. Malpua	Flour, Milk, Sugar/Jaggery	Deep-fried	Crispy edges, fluffy center, juicy	Festive pancake
10. Alutua Pitha	Sweet Potato, Flour, Coconut	Fried & Soaked	Soft texture from sweet potato	Can be made ahead of time
11. Sujir Chushi	Semolina (Suji), Milk, Jaggery	Boiled in Milk	Creamy porridge with chewy bits	Requires patience to roll
12. Til Pitha	Sticky Rice, Sesame, Jaggery	Pan-roasted/Rolled	Chewy rice shell, nutty filling	Famous in Assam
13. Bhapa Puli	Rice flour, Coconut, Jaggery	Steamed	Chewy and clean sweet taste	Dry version of Dudh Puli
14. Arisha Pitha	Rice flour, Jaggery, Sesame	Deep-fried	Hard crust, chewy inside	Traditional in Odisha
15. Ghila Pitha	Sticky Rice, Jaggery, Oil	Deep-fried	Chewy, golden brown fritter	Popular in Assam

Conclusion

Makar Sankranti is a celebration of nature's bounty, and these Traditional Pitha varieties represent the diversity of Indian culture. From the artistic Nokshi Pitha to the humble Dal Pitha and creamy Dudh Puli, this list covers all the major Types of Pitha for Makar Sankranti. Whether you prefer steamed, fried, or milk-based sweets, exploring these recipes ensures that the delicious tradition of "Poush Parbon" remains alive in your kitchen.