Saturday, 26 January 2013

Flavors of India

Puli-Pithe (Stuffed Indian Cake) (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
Non-cooked grated coconut




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:

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 30 minutes. In absence of steamer a vessel with pores in its base can be used. 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.
4. Serve hot with Jaggery.

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