Flavors of India

Puli-Pithe (Stuffed Indian Cake) (A Bengali cuisine made in Poush Sankranti)

 

 

Ingredients:

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

                   Or

           Cardamom Pods:                           3-4

Process:

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.