An Easy To Follow Guide To Make Traditional Puli Pitha!
narkel puli pitha
Narkel Puli Pitha is a beloved Bangladeshi dessert, traditionally made during winter, especially for harvest festivals like Poush Sankranti. These crescent-shaped rice flour dumplings are filled with a sweet mixture of freshly grated coconut and jaggery (or sugar), offering a delightful contrast of textures and flavors.Once shaped, the pithas are cooked in a simmering bath of thickened milk (dudh puli) or steamed and lightly fried, depending on the variation. Soft, fragrant, and indulgent, Narkel Puli Pitha is a nostalgic favorite that celebrates the warmth of family gatherings and the richness of Bengali culinary traditions.
Equipment
- 1 steamer to steam you can also deep fry them.
- 1 pan to make the coconut jaggery filling
- 1 pot to make the rice flour dough
Ingredients
- 2 cups rice flour
- 2 cups boiling water
- 1/2 tsp salt/or to taste
- 1 cup khejur gur/jaggery
- 1.5 cup freshly grated coconut
- 1 cardamom
- 1 bay leaf
- 1 tsp all-purpose flour for dusting
Instructions
- In a pan melt some ghee/butter, add cardamon and bay leaf for aroma.
- add the coconut and give it a mix.
- add jaggery and a splash of water and mix well and cook on medium-low for a few minutes until jaggery melts and everything becomes well combined .
- set it aside.
- In a pot add 2-2.5 cups of hot water. add salt and bring it to a boil.
- add two cups of rice flour. give it a rough mix and cover.
- cook on low heat for 2 minutes. this will ensure the rice flour is cooked.
- Now take it off the heat, and knead a soft dough.
- You've to do it while it is still warm. so run your hands under cold water so it is bearable to knead.
- Cover the dough with a damp cloth/paper towel to keep it soft and not dry
- Make equal little portions. And small round rotis out of them.
- Add 1 tsp of filling in each making sure it's not too much or too little.
- It will break if it's too much and won't taste as great if there isn't enough filling.
- Now seal the edges and fold them in to make a beautiful design.
- Repeat and finish making all the pithas like so.
- In a pot or a patil add hot water to steam.
- get a steamer/ bamboo steamer basket, and add baking/parchment paper so it doesn't stick.
- place the pithas in the steamer and steam them for 10-15 minutes. more or less depending on the size or the pithas
- once done enjoy as it is, or soak them overnight in sweetened milk, or serve with more jaggery syrup.
- You can also deep fry them until golden brown.
- both are delicious . Hope you enjoy !!
Explore Narkel Puli Pitha: A Bengali Delicacy
Narkel Puli Pitha is a beloved dessert in Bangladesh, perfect for winter and festivity. This treat combines freshly grated coconut and jaggery inside a steamed rice flour shell, creating a delightful texture and flavor contrast.
What Makes Narkel Puli Pitha Special?
• Rich Heritage: Celebrated during festivals like Poush Sankranti, this dish embodies the warmth of family celebrations.
• Distinctive Flavors: The mix of coconut and jaggery offers a uniquely sweet taste, encased in a soft, chewy dough.
Simple Steps to Make Narkel Puli Pitha
1. Prepare the Filling: Heat ghee, add cardamom, bay leaf, coconut, and jaggery.
2. Dough It Up: Boil water with a pinch of salt, and mix in rice flour to form a dough.
3. Shape and Steam: Fill the dough with the coconut mix, shape into half-moons and steam.
Enjoy It Your Way
• Straight from the Steamer: Enjoy them hot and fresh.
• Dipped in Sweetened Milk: Soak the Pithas for a softer, richer flavor.
• Crispy Fried: Fry until golden for a crunchy twist.
Why You’ll Love It
Narkel Puli Pitha isn’t just a food item; it’s a cultural experience, bringing the essence of Bangladeshi traditions to your table. It’s perfect for those looking to delve deeper into Bengali culinary arts.
Try making Narkel Puli Pitha today and bring a piece of Bangladesh into your kitchen!
Enjoy!
Follow & stay up to date with the latest posts and updates
