Pithe Puli is a traditional Bengali sweet prepared during the harvest festival of Makar Sankranti. It's a delightful combination of rice flour dumplings filled with sweetened coconut or jaggery filling.
Here's a simple recipe for making Pithe Puli:
Ingredients:
For the Dough:
- 1 cup rice flour
- Water (as needed)
- A pinch of salt
For the Filling:
- 1 cup grated coconut (or jaggery for an alternative filling)
- 1/2 cup khoya (reduced milk solids)
- 1/2 cup sugar (adjust to taste)
- A pinch of cardamom powder
For Cooking:
- Ghee (clarified butter) for frying
Instructions:
1. Prepare the Dough:
- Boil water with a pinch of salt.
- Gradually add the rice flour to the boiling water, stirring continuously to avoid lumps.
- Cook until the mixture forms a soft, pliable dough. Allow it to cool.
2. Make the Filling:
- In a pan, mix grated coconut (or jaggery), khoya, sugar, and cardamom powder.
- Cook the mixture until it thickens and comes together. Let it cool.
3. Shape and Fill the Pitha:
- Take a small portion of the rice flour dough and flatten it into a disc.
- Place a spoonful of the coconut or jaggery filling in the center.
- Fold the edges of the disc to cover the filling and shape it into a dumpling or cylindrical form.
4. Cooking the Pithe:
- Heat ghee in a pan or kadhai.
- Fry the pithe on medium heat until they turn golden brown and crispy.
5. Serve:
- Drain excess ghee and serve the Pithe Puli warm.
Pithe Puli is not only a delicious sweet treat but also a significant part of the cultural celebrations during the harvest festival in Bengal. Enjoy making and sharing this festive delight!
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