Crisp outside, tender inside—spiced syrup gloss and a festival mood in every bite.
This is our playful take on Pakkon/Pakon pitha. It borrows the rustic coconut dough and finishes with a light cardamom‑cinnamon syrup—similar in spirit to some fair sweets, but very much its own Bangladeshi treat. We make these when the house is noisy and happy; the star shape is a reminder that sweets are meant to be shared.
Yield: ~24 small cookies (varies by cutter)
Prep / Cook / Total: 20 min / 25 min / 45 min
Occasion/Season: Winter, Poush Mela, teatime
Difficulty: Easy
Equipment: Deep pan/wok, slotted spoon, rolling pin, star cutter, paper towels (optional: thermometer)
Ingredients
Dough
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1 cup shredded coconut (~80–90 g; unsweetened)
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1 cup water (240 ml)
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½ tsp fine salt
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1½ cups all‑purpose flour (~180 g; add a little more if dough feels sticky)
For Frying
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Neutral oil for deep frying (about 500–700 ml; depth 4–5 cm)
Syrup
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2 cups granulated sugar (~400 g)
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1 cup water (240 ml)
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3 green cardamom pods, lightly crushed
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1 small cinnamon stick (~2–3 cm)
Decoration (optional)
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Chopped pistachios/almonds, edible silver leaf (varak), or sprinkles
Steps
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Make the dough: In a pan, combine coconut, water, and salt. Bring to a boil once. Add flour directly, stir 1 minute until a rough dough forms.
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Knead: Transfer to a plate. When warm—not hot—knead until smooth and pliable. If sticky, dust with a little flour.
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Shape: Roll on a lightly greased or floured surface to ~5–6 mm thick. Cut stars with a cutter. Re‑roll scraps.
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Fry: Heat oil over medium (target ~160–170 °C / 320–340 °F). Fry batches until golden and crisp, 2–4 minutes; avoid crowding. Drain on paper towels.
Syrup Steps
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In a pot, combine sugar, water, cardamom, and cinnamon. Boil ~5 minutes to a lightly sticky syrup (just shy of one‑thread; it should coat a spoon but still drip). Take off heat and let cool slightly—lukewarm is ideal.
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Dip & set: While cookies are still warm, dip briefly in syrup (5–15 seconds). Remove to a tray; the glaze will set as they cool. Garnish if using.
Finish
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Let the glaze dry 10–15 minutes before stacking or plating.
Variations
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Jaggery Syrup: Swap sugar for date palm jaggery (nolen gur) for deeper aroma.
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Spice Boost: Add a pinch of fennel or mace to the dough for a festival vibe.
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Honey Finish: Light drizzle of warm honey instead of syrup for a lighter take.
Tips & Troubleshooting
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Cracking dough? It cooled too much before kneading; warm it slightly or add 1–2 tsp warm water and knead smooth.
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Greasy cookies? Oil too cool; keep a steady medium heat.
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Soggy after dip? Syrup too thin or soak too long; aim for quick dips in a slightly sticky syrup.
Storage & Make‑Ahead
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Best day‑of. Store airtight at room temp up to 2–3 days. Re‑crisp briefly in a low oven (150 °C/300 °F) if needed. Syrup can be made ahead; warm before dipping.
Substitutions & Dietary Notes
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Gluten‑free trial: Replace flour with a 1:1 GF blend (structure will be a bit more delicate).
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Less sweet: Dip only one face or brush syrup on instead of soaking.
Ancient Wisdom
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Cardamom and cinnamon are warming spices—traditionally used in winter to comfort digestion and lift mood.
Allergens: Gluten (flour), coconut
Chom Chom
Equipment
- Deep pan/wok (Other pans also work)
- Slotted spoon
- Rolling Pin
- Star cutter (You can use any shape you like)
- Paper towels (Optional)
- Thermometer (Optional)
Ingredients
- 1 cup shredded coconut ~80–90 g; unsweetened
- 1 cup water 240 ml
- ½ tsp fine salt
- 1½ cups all‑purpose flour add a little more if dough feels sticky
- 500–700 ml Neutral oil for deep frying any oil
- 2 cups granulated sugar ~400 g
- 1 cup water 240 ml
- 3 green cardamom pods lightly crushed
- 1 small cinnamon stick ~2–3 cm
- Chopped pistachios/almonds as per your wish
Instructions
Cookie Steps:
- Make the dough: In a pan, combine coconut, water, and salt. Bring to a boil once. Add flour directly, stir 1 minute until a rough dough forms.
- Knead: Transfer to a plate. When warm—not hot—knead until smooth and pliable. If sticky, dust with a little flour.
- Shape: Roll on a lightly greased or floured surface to ~5–6 mm thick. Cut stars with a cutter. Re‑roll scraps.
- Fry: Heat oil over medium (target ~160–170 °C / 320–340 °F). Fry batches until golden and crisp, 2–4 minutes; avoid crowding. Drain on paper towels.
Syrup Steps:
- In a pot, combine sugar, water, cardamom, and cinnamon. Boil ~5 minutes to a lightly sticky syrup (just shy of one‑thread; it should coat a spoon but still drip). Take off heat and let cool slightly—lukewarm is ideal.
- Dip & set: While cookies are still warm, dip briefly in syrup (5–15 seconds). Remove to a tray; the glaze will set as they cool. Garnish if using.
Finish
- Let the glaze dry 10–15 minutes before stacking or plating.
Variations
- Jaggery Syrup: Swap sugar for date palm jaggery (nolen gur) for deeper aroma.
- Spice Boost: Add a pinch of fennel or mace to the dough for a festival vibe.
- Honey Finish: Light drizzle of warm honey instead of syrup for a lighter take.
