Here is Dudh Puli Pitha Recipe. It is one of the famous Bengali Pitha Recipe. Basically Pitha is a Authentic Bengali Sweet of West Bengal and Bangladesh. Usually Bengali make Pitha or Pithe during Poush Parbon or Makar Sankranti festival to celebrate Nabanna or New Rice in Winter season. It mostly celebrated on 14th or 15th January of every year but we can make this Puli pitha and other famous Bangladeshi pitha recipe during all over the winter season. Pitha are commonly made by rice flour, coconut, date palm jaggery and milk.
P[uli' refers to a whole range of stuffed (usually) sweets encased in rice or lentil flour wrappers. Puli is a type of 'pithe', which is an umbrella term used to describe a variety of sweets prepared during Poush Sankranti, the rice-harvest festival in Bengal, using rice, jagger, coconut, milk, and flour.
Puli pithe can be fried, steamed, or boiled in milk. This recipe for doodh puli refers to puli boiled in milk ('doodh'). It uses two seasonal ingredient—newly harvested rice and patali gur (date palm jaggery) that is only produced in winter in Bengal.
Making puli is pretty straightforward. The only issue is that if the rice flour is not adequately cooked before forming the dumplings, the pulis turn out chewy and hard. The fix is to use sufficient quantity of water, and to cook the dough for long enough.
Ingredients:
Rice Flour / Chaler Guro - 2 Cup
Grated Coconut - 1 Piece of Medium Size
Jaggery - 300 gm
Cardamom Powder
Milk - 1 litre
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