These are quintessential winter delicacy made during harvest season. Soft and juicy, melt into mouth, these pithes are a treat to relish.

Steamed Puli Pithe

By Debojani Roy

Jan, 28th

741

Servings

8 persons

Cook Time

45 minutes

Ingredients

3 - 5

Ingredients

Rice flour : 2 cups
Coconut grated :1½cup
Date palm jaggery : ½ cup
Salt : ¼tsp
Milk : ½cup

Instructions

In a pan boil 1cup water and add salt. Stir in the rice flour and mix well to make a lump free dough.
Allow the dough to cool. Knead the dough and make it smooth.
Heat a pan on medium flame and add coconut. Saute it continuously by adding date palm jaggery. Add milk and stir well till the milk evaporates. Switch off and keep aside.
Make small sized balls and roll into circles with fingertips. Stuff the coconut-jaggery filling in the center.
Seal the edges and give the pithes desired shapes.
Now heat water in a steamer and allow the pithes to get steamed for 5 minutes.
Steamed puli pithe are ready to serve.

Notes/Tips

1. Mix well and make a lump free dough of rice flour. 2. Saute continuously the jaggery and coconut mixture till the milk evaporates. Don't over mix it. 3. Seal the edges of the pithes perfectly.

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