In Bengal, Poush Sankranti is celebrated by making the most wondrous of sweets—the pithe. Pithe is no single dish, but a category of sweets that are part of the Bengali cooking.

Patishapta and Puli are type of pithe, light wrap or sweet roll filled with either kheer or a coconut-and-gur mixture. In this recipe, we show you how to make the version with with narkel and gur.

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Making of Patishapta

Ingredients:

100g Khejur gur
Sugar 50g
1/2 to salt
75g rice flour
75g semolina
1/2 grated coconut
150g Flour
300ml milk
Water as required
Oil as required

Procedure:

•In a mixing bowl add all the dry ingredients. Start adding milk slowly to make a thick batter, add water if needed.
• Heat a pan, add coconut and gur and cook until the gur melts completely. Cook for 3-4 mins. Add rice flour for binding before turning of the heat.
• Next, heat a pan and grease it with oil start pouring a ladle of batter into pan. Spread it a little and cook until the dries off, add the stuffing and wrap it like a roll. Patishapta is ready.

Making of Puli pithe

Ingredients:

75g Khejur gur
Salt - 1/2 tp
200g Rice flour
1/2 coconut grated
Oil & water as required

Procedure:

•Heat some water in a pan. Add salt and wait until it comes to a boil.
•Start adding the rice flour to the hot water.Stir continuously. Cook for 3-4 mins.
•Once done, let the mixture cool down for few minutes.Start kneading the dough to make it soft and even.
•Divide the dough into three halves.Cover it with a wet cloth to prevent hardness.
•For stuffing, In a plate, take grated coconut and mix it with the gur.
•Now flatten the dough ball with the rolling pin,
base should not be too thin.Should be thicker than a roti.
•Take some stuffing place it at one corner,wrap it to secure. Cut it with the help of glass. Fold the edges to prevent the spilling.
•Heat some oil in a pan. Deep fry Puli pitha untill they become golden in colour.
•Once golden brown, remove the Puli
draining as much oil as possible in the frying pan.


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