The nights of December are dark and cold, but a glimpse of firelight shines from the outdoor kitchen of the house. The mouthwatering aroma of rice flour, molasses, and grated coconut drifts through the air. The housewives make Pithas—Vapa, Patishapta, Andosha, Rosher Pitha, etc.—together; the fire from the earthen stove keeps them warm. Other family members wait outside, chatting while wearing sweaters and shawls, wrapped in the chilling cold as they await the freshly served Pithas. This is the most familiar scene of a village household on a December night. Most educational and other official institutions are closed during December for winter vacation. Urban residents return to their village homes during this month.

Although there aren’t many major festivals in December, the winter vacation brings a festive enthusiasm. When all family members gather in their village home, the atmosphere becomes celebratory. Pitha making, on the other hand, is an age-old tradition in Bangladesh, deeply rooted in winter culture. People don’t usually make Pithas year-round, which gives them a special seasonal flavor. The main ingredient of Pitha is molasses made from date juice prepared from date palm sap collected during winter. Drinking cold date palm sap freshly collected from the palm tree is a quintessential image of winter mornings. In the morning fog, sipping a glass of cold date palm sap is also an unofficial tradition of December. In the early morning, children can often be seen gathering around a date palm tree to drink it. It’s a morning treat for early risers brave enough to go outside in the shivering cold of winter.

Among many delicious foods, nothing can beat Grandma’s Pithas made with winter molasses. These simple dishes, shared with loved ones in a place where our roots are planted, make it truly special.