Gur Pitha, literally meaning jaggery pancakes, is adored among the Lodha tribes as a traditional dish. It speaks of their cuisine and resources in its broader sense. Quite sweet and fragrant, this showcase of culinary ingenuity and local materials is prepared preferably on religious occasions and festivals like Makar Sankranti, marking the season of harvest. Gur Pitha envelops the wonderful taste and texture combinations around communities feasting together in celebratory jams.

An important ingredient for preparing Gur Pitha is rice flour, which also has jaggery, salt and milk, along with a combination of spices, including cardamom, a clove of cinnamon, and bay leaves. Rice flour is the base in which all the above ingredients are put, providing the essential structure to the pancakes. Sweetness and a distinctive caramel-like flavour are provided by jaggery, whereas important moisture and texture in crepes are added with milk. The spices give aromatic depth to the dish, making Gur Pitha a pleasure for mouth and a delight of sensory experience, which is all about festive cooking.

To prepare Gur Pitha, the rice flour is supplemented with jaggery, salt, and milk and whipped into a nice batter. It is then moulded in small pieces into pancakes which can be either baked or boiled. This machinery multiplies fortunes as the spices are brought into complete union with the jaggery sweet, and after cooking, these are generally served very warm.

Gur Pitha is one of the special Hil foods intended for Makar Sankranti since the sun has entered the Zodiac sign of Capricorn indicating the end of winter and the beginning of harvest. The preparation and consumption of this joyous dish in the immediate neighborhood serve to revive and establish social ties among families and communities because everyone shares in the good things of this season. It is during this time that Gur Pitha is prepared and consumed, honoring the traditions and cultures of the Lodha tribe and expressing a thanksgiving to Mother Nature and celebration through communal eating.

Rice flour, jaggery, and milk are the three ingredients that go into Gur Pitha. These constitute a food that is nourishing while being satisfying. Rice flour is an important staple over there and serves as a gluten-free base for pancakes. Jaggery is a traditional sweetener made from sugarcane or palm sap, giving an entirely different taste and also preferred for its health benefits vis-a-vis the refined sugars. Adding milk increases the richness in the dish, making Gur Pitha a wholesome celebration of local sustenance and culinary tradition that characterize the spirit of the Lodha tribe.