Saturday, 31 January 2015

WINTER FOOD FESTIVAL: Recipe of the day: Puli-Pithe (A Bengali cuisine made in Poush Sankranti)

Hello foodies………how are you? Hope you all are doing well and eating well in winter! Today, I’m going to share much waiting recipe of ‘Puli-Pithey’, which many of you asked for. It is a traditional rice-cake, made in Assam, West Bengal, Orisha and a part of Bihar. You can eat it steamed or cooked in milk. I will share both recipes. Try it in home and share your experiences with me……

Puli-Pithe (A Bengali cuisine made in Poush Sankranti)



For the Shell:
      1.Rice flour:                            2 cups (or to need)
      2.Hot water:                           to need

For the filling:

    1.Grated Coconut:                     3 cups
    2.Kheer/ condenced milk:         1 cup
    3.Jaggery/ Sugar:                    1cup
    4.Cardamom Powder:                ½ tablespoon
  Cardamom Pods:                     3-4


For the Filling:

Cooked coconut
Grated coconut and Jaggery chunk



   1. In a saute pan, mix the Coconut and sugar/ Jaggery together and then place the pan over a simmering flame stirring continuously.
   2. Add the kheer/ condensed milk and Cardamom Powder, and keep stirring till the mixture is moist and turns a little brown and sticky. The consistency should be granular.
   3. Take out of the flame and keep aside.

* You also can use only grated coconut without cooked.

For the Shell:


   1. Knead the flour into tight and smooth but not very soft dough using hot water. Let it rest for 1 hour or a minimum of ½ hour.
  2. Make small balls from the dough and spread each ball with fingers into a small shallow bowl shape.

Making Puli:

Pulis before cook

    1. Stuff the coconut filling into the shells.
   2. Fold them and seal the edges so that filling doesn't comes out.
   3. Arrange the pulies in a steamer and steam for about 10-15 minutes.
   4. In absence of steamer a vessel with pores in its base can be used. Also, you can use a clean cotton cloth. Arrange the pulies in the vessel; pour some water in a big and deep pot and put the vessel with cover over that and let the water boil.
   5. If you want to use a cloth, heat a hundi, half filled with water. Arrenge the cloth on the top of hundi and arrange the pulis on it. Cover the hundi for 5 min. then change the sides of pulis and cover again for 5 min.
   6. Serve hot with Jaggery.

Steamed Pulis

Dudh Puli:


   1.    Heat 1 lit milk in a deep pan. Stir continuously.
   2.   When the milk becomes half, put the pulis in it.
   3.   Cook 10-15 min till the milk became thick.
  4.   Take the flame of and add some Jaggery in it. Stir well until the jiggery mix well.
   5.   Serve hot or cool.
Dudh Pulis

 *This is a gust-post by Kalpona Shaw.


Today’s Tips

  1. Put some Boric Powder in kitchen in corners and other places. Cockroaches will leave your house.
  2. Apply sesame oil for your whole body. Leave it for two to three hours and take bath with glycerin soap. Pour ½ spoons of castor oil and ½ spoon coconut oil in hot water which you’re going to use for bathing. This will reduce the dryness of skin in winter season.

1 comment: