Pitha or Pithe is a sweet dish made using rice, coconut, and most importantly, jaggery, especially date palm jaggery, known as Khejur Gur. This type of jaggery is seasonal and is usually available during the winter. In winter, farmers harvest new rice, which becomes the star ingredient in most pithas. Personally, I grew up eating only a few varieties of pitha like Patishapta, Sara Pithe, Puli Pithe, and Gokul Pithe. Gokul Pithe was my favorite, but Puli Pithe was a must. These were the pithas that were made every year in my home without fail.
Dudh Puli Pitha is one of the pithas my mom used to make every year without exception. In fact, every Bengali household tries to make this kind of pitha at least once during the winter pitha season. I called my mom and asked her to tell me how to make Puli Pitha. She was very happy to see me making this. With great enthusiasm, she gave me detailed instructions on what to do and what to avoid. It made me so happy to see her that energetic.
Dude Puli is a traditional Bengali sweet dish made from rice flour dumplings soaked in a thick, sweetened milk called kheer or payesh, flavored with cardamom and sometimes coconut. It is typically prepared during festivals like Makar Sankranti or Poush Parbon.
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Ingredients:
For the Puli (Dumplings):
1 cup rice flour
1 cup water
A pinch of salt
½ cup grated coconut
¼ cup jaggery (or sugar, if preferred)
For the Kheer (Milk Base):
1 liter full-fat milk
¼ cup Jaggery or sugar (adjust according to taste)
2-3 cardamom pods (crushed) or ¼ tsp cardamom powder
1-2 tbsp condensed milk (optional, for extra creaminess)
A few saffron strands (optional)
Instructions:
Preparing the Puli (Dumplings):
Prepare the Dough: In a pan, boil 1 cup of water with a pinch of salt. Once it starts boiling, lower the heat and gradually add the rice flour, stirring continuously to avoid lumps. Cook it for a few minutes until it forms a soft dough. Remove from heat and let it cool slightly.
Make the Filling: In another pan, melt the jaggery over low heat. Add the grated coconut and stir well until it forms a slightly sticky mixture. This will be the filling for the puli. Let it cool down.
Shape the Dumplings: Once the dough has cooled enough to handle, knead it until smooth. Take small portions of the dough, flatten them in your palms, and place a small amount of the coconut-jaggery filling in the center. Fold and seal the edges to form small crescent-shaped dumplings (pulis). Repeat with the remaining dough and filling.
Making the Kheer (Milk Base):
Boil the Milk: In a large, heavy-bottomed pan, bring the milk to a boil. Once it boils, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
Add Jaggary and Cardamom: When the milk has reduced slightly, add jaggery or sugar, crushed cardamom. Let it simmer further until it thickens to a creamy consistency. You can add condensed milk at this point for extra richness.
Cooking the Puli in the Kheer:
Add the Dumplings: Once the milk has thickened, gently add the prepared puli dumplings to the milk. Let them cook on low heat for about 10-15 minutes, stirring occasionally to ensure they are fully immersed and cooked through.
Finish: The dumplings will become soft and slightly puffed when they are cooked. Once done, turn off the heat and allow the dish to cool slightly.
Serving:
Dude Puli can be served either warm or chilled. Garnish with a sprinkle of grated coconut or some chopped nuts .
Enjoy this traditional Bengali sweet, perfect for festive occasions!
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