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 !!