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| puli pitha |
Hello and welcome to my blog today I would be sharing with you a delicious Bengali cuisine for makar Sankranti which is puli pitha made with rice flour, coconut and jaggery lets start with the recipe.
Basic outline
1. Introduction
Brief overview of Puli Pitha and its significance in Bengali cuisine
2. Puli Pitha Ingredients
Key ingredients and their cultural significance
3. Step-by-Step Puli Pitha Recipe
Detailed instructions on how to make authentic Puli Pitha
Tips for achieving the perfect texture and flavor
4. Health benefits of puli pitha
Benefits of puli pitha on health.
5. Conclusion
Summarize the cultural and culinary significance of Puli Pitha in Bengali cuisine
puli pitha(vapa puli pitha)
Boiled puli pitha is a traditional Bengali dessert that is prepared with rice flour, coconut, and jaggery. Puli pitha means half-moon shaped stuffed rice cake or dumpling. The rice flour dough is kneaded with hot water and rolled into thin circles. The coconut and jaggery mixture is placed in the center of each circle and the edges are sealed to form a puli. The pulis are then boiled in water until they float to the surface. Boiled puli pitha is usually served with date palm syrup or condensed milk. It is a popular dish during Makar Sankranti or Poush Sankranti, a harvest festival celebrated in January. Boiled puli pitha is a soft, sweet, and delicious treat that can be enjoyed by everyone.
Ingredients needed for puli pitha(vapa puli pitha) :
- 2 cups of rice flour
- 1/4 teaspoon of salt
- 1 cup of water
- 1 cup of grated coconut
- 1/2 cup of jaggery
- 4 cups of water
- 2 tablespoons of date palm syrup or condensed milk (optional)
Method of preparation of puli pitha(vapa puli pitha):
- In a large bowl, add the rice flour and salt. Mix well and make a space in the center.
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| Rice flour |
- Gradually add the water and knead the dough until it is smooth and soft. You may need more or less water depending on the quality of the rice flour.
- Cover the dough with a dish and let it rest for 15 minutes.
- In a small pan, heat the jaggery over low heat until it melts. Add the grated coconut and cook for 10 minutes, stirring occasionally, until the mixture is thick and sticky.
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| Jaggery |
- Turn off the gas and let the coconut filling cool slightly.
- Divide the dough into equal portions and shape them into balls. Flatten each ball into a thin circle with your fingers.
- Place a teaspoon of the coconut filling in the center of each circle and fold it over to form a half-moon shape. Press the edges to seal them well.
- Repeat with the remaining dough and filling. You should get about 20 pulis.
- In a large pot, add 4 cups of water and start boiling it, Carefully drop the pulis into the boiling water and cook for 10 minutes or until they float to the surface.
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| Boiling puli pitha |
- Remove the pulis with a slotted spoon and drain them on a plate.
Enjoy your puli pitha!
Tips for a tasty and delicious puli pitha(vapa puli pitha):
Boiled puli pitha is a tasty and traditional Bengali dessert that is made with rice flour, coconut, and jaggery. Here are some tips for preparing boiled puli pitha.
- Use fine and good quality rice flour for making the dough. You can also make your own rice flour by soaking, drying, and grinding raw normal rice.
- Knead the dough with water until it is smooth and soft. Do not add too much water or the dough will become sticky and hard to shape.
- Make the coconut filling with jaggery and cook it until it is thick and sticky. You can also add cardamom powder, nutmeg powder, or raisins for extra flavor.
- Shape the dough into thin circles and place a teaspoon of the filling in the center. Fold the dough over and seal the edges well. You can also use a fork or a mould to make patterns on the edges.
- Boil the pulis in water until they float to the surface. Do not overcrowd the pot or the pulis may stick to each other or break apart.
- Serve the boiled puli pitha with date palm syrup or condensed milk for a rich and creamy taste. You can also enjoy them plain or with some grated coconut on top.
Health benefits of puli pitha(vapa puli pitha):
Boiled puli pitha is a traditional Bengali dessert that is made with rice flour, coconut, and jaggery. It has several health benefits, such as:
- It is rich in vitamin E, which boosts immunity, skin health, provides energy, helps in regenerating dead cells and avoids cancer.
- It is rich in vitamin B1 and B9, which promote the production of red blood cells, boost growth and muscular development, and support brain function.
- It is rich in calcium, which strengthens bones and teeth, and supports nerve and muscle function.
- It is rich in carbohydrates, which provide energy and fuel for the body, and support the functions of the central nervous system, kidney, brain, and heart muscles.
- It is non-fried, which means it has less fat and calories than fried snacks, and is easier to digest.
Boiled puli pitha is a delicious and nutritious treat that can be enjoyed by everyone. It is especially popular during Makar Sankranti or Poush Sankranti, a harvest festival celebrated in January.😋
Conclusion
In conclusion, Puli Pitha is a traditional Bengali rice cake that holds cultural significance and a unique flavor profile. With its sweet and savory variations, Puli Pitha offers a delightful experience for anyone looking to explore the diverse world of regional Indian cuisine. Whether enjoyed during festivals or as a special homemade treat, Puli Pitha is a dish that captures the essence of Bengali culinary tradition and is worth experiencing for its taste and cultural importance.
Frequently asked questions:
What are the different types of puli pitha?
There are mainly three types of puli pitha, depending on the cooking method. They are:
- Vaja puli: These are deep-fried puli pithas which are fried in oil with cumin seeds that are crispy on the outside and soft on the inside. They are also known as Vaja puli or Bengali gujiya.
- Dudh puli: These are boiled puli pithas that are cooked in sweetened milk, either plain or flavored with date palm jaggery. They are also known as kheer puli or doodh puli.
- Vapa puli: These are steamed puli pithas that are soft and moist. They are also known as bhapa puli.
When are puli pithas made and eaten?
Puli pithas are usually made and eaten during the winter season, especially during the festival of Poush Parbon or Makar Sankranti. This festival celebrates the new harvest and the arrival of nolen gur (date palm jaggery), which is a special ingredient for making puli pithas. Puli pithas are also made on other occasions, such as weddings, birthdays, or religious ceremonies.
How are puli pithas stored and served?
Puli pithas can be stored in an airtight container for up to a week in the refrigerator. They can be reheated in a microwave or a steamer before serving. Puli pithas are usually served as breakfast or a snack, but they can also be enjoyed as a dessert after a meal. They are often accompanied by tea or coffee.
What are the health benefits of puli pithas?
Puli pithas are rich in carbohydrates, proteins, and fats, which provide energy and warmth to the body. They also contain fiber, iron, calcium, and potassium, which are essential for the proper functioning of the body. Coconut and jaggery are good sources of antioxidants, which help in preventing infections and diseases. However, puli pithas are also high in calories and sugar, so they should be consumed in balance.
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