Divine Delicacy: Mastering the Art of Pithe Puli – A Sweet Bengali Tradition

Divine Delicacy: Mastering the Art of Pithe Puli – A Sweet Bengali Tradition

"Pithe Puli" is a traditional Bengali dessert prepared during festivals like Makar Sankranti. It consists of sweet fillings enclosed in rice flour dough, which are then either deep-fried or steam-cooked. Here's a basic recipe for making Pithe Puli:


For the Dough:
- 2 cups rice flour
- Water, as needed

For the Filling:
- 1 cup grated coconut
- 1 cup jaggery (Nolen Gur)
- 1/2 tsp cardamom powder

For Frying:
- Ghee (if frying)


1. Prepare the Filling:
- In a pan, melt the jaggery with a little water until it forms a syrup.
- Add grated coconut to the syrup and cook on low heat, stirring continuously, until the mixture thickens and comes together.
- Add cardamom powder for flavor.
- Once the filling is thick and well-cooked, remove it from heat and let it cool.

2. Prepare the Dough:
- Boil water in a pot and gradually add the rice flour while stirring to prevent lumps.
- Mix well until the rice flour forms a dough-like consistency. Remove from heat and let it cool slightly.

3. Assemble the Pithe Puli:
- Take a small portion of the dough and flatten it in your palm to form a small circular disc.
- Place a spoonful of the coconut-jaggery filling in the center of the disc.
- Fold the edges of the disc to cover the filling and shape it into a semi-circular or oval dumpling. Seal the edges by pinching them together.

4. Cooking:
- Frying: Heat ghee in a pan. Carefully place the prepared Pithe Puli into the hot ghee and fry until they turn golden brown. Remove and place on a paper towel to drain excess Ghee.

5. Serve:
- Once the Pithe Puli are ready, let them cool slightly before serving.
- They can be enjoyed on their own or with a drizzle of jaggery syrup or condensed milk.

**Note:** This is a basic recipe for Pithe Puli. There are many variations of this dish with different fillings and shapes. Feel free to experiment and add your own twist to the recipe!

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