Rosho puli pitha (রসপুলি পিঠে) is a winter delicacy and especially a favourite sonkranti recipe. It is a dumpling made in Bengali households with coconut, sooji and sugar and dipped in a reduced milk mixture with date-palm jaggery or nolen gur.

Winter has come to a sudden end in Kolkata this year with temperatures constantly over 25°C in the beginning of January. But our winter has not ended. Not for those whose seasons depend on the availability of seasonal foods. Nolen gur (date palm jaggery), komola lebu (oranges) and the abundance of gajorer halua and koraishutir kochuri, not to mentions the array of pithas expecially sooojir rosho puli still instils in us the faith that winter is here for at least half a month more. Generally for Bengalis, the end of the month Poush marks the beginning of the end of winter. The last day of Poush is known as poush sonkranti which ushers in the month of Magh, supposed to be the coldest of winter months albeit it’s last. And on this day every household prepares pitha puli like patishapta, gokul, sujir rosho puli, moong puli and many more.

Poush sonkranti or makar sankranti is celebrated throughout India under different names like Magh Bihu in Assam, Maghi in Punjab, Makar Sankranti in UP, Rajasthan and other states. In West Bengal paddy is harvested before sonkranti and rice is readied from paddy by this day which makes the end of poush a harvest festival. The abundance of palm trees mean there can be no shortage of nolen gur and hence a marathon of pitha making begins in every household, agrarian or otherwise.

Rosho puli is definitely the easiest of the Bengali pitha recipe.

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