Friday, 8 February 2013

Flavors of India

Vaja (fried) Pithe (A Bengali cuisine made in Poush Sankranti)

For the Shell: 
  1. Rice flour:                                             2 cups (or to need) 
  2.  Green Gram                                        2 cups
  3.  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 fry:
                Refined oil:                                        500ml.


For the Filling:
  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/ condenced 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.

For the Shell:
  1. Medioum boil the Green Gram.
  2. Knead the flour and green gram into tight and smooth but not very soft dough using hot water.Let it rest for 1 hour or a minimum of ½ hour.
  3. Make very 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 doesnt comes out.
  3. Heat the oil in a frying pan.
  4. Fry the pulis till all turn brown.
  5. Serve hot with tea or coffie.

 * Usually, filling of any pithe is same. Once you cook enough of it, you can make various pithas.

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