Khejur Gur Puli Pithe
Coconut-filled rice dumplings simmered in date-palm jaggery milk.
- Region:
- Bengal
- Prep:
- 40 min
- Cook:
- 35 min
- Difficulty:
- Medium
Method
- 1
Make the filling: cook coconut and half the jaggery over low heat, stirring until sticky and fairly dry. Cool.
- 2
Bring water and salt to a boil in a saucepan.
- 3
Lower the heat; add rice flour and stir briskly until it forms a soft dough. Cover and rest 5 minutes.
- 4
When cool enough to handle, knead the dough smooth with lightly greased hands.
- 5
Divide into 12 portions. Flatten each, add a little filling, fold into a crescent and press edges firmly closed.
- 6
Warm the milk with the remaining jaggery, stirring until dissolved; do not boil vigorously.
- 7
Slip the dumplings into the hot milk and simmer gently for 12–15 minutes, turning once, until cooked through.
- 8
Stir in cardamom and ghee, then rest 10 minutes before serving.
The story behind the dish
Puli pithe is part of Bengal's winter pitha tradition, particularly around Poush Sankranti. Rice from the new harvest, coconut and fragrant khejur gur make a warming seasonal sweet shared at home.
