Kheer Puli Pitha | Bengali Pitha Recipe
This Bengali dessert is a soul-satisfying combination of soft, dough-filled pithas soaked in a creamy, jaggery-sweetened milk base. Known for its delicious balance of flavors and textures, Kheer Puli Pitha is perfect for special occasions or whenever you’re craving something comforting. Here’s how you can recreate this traditional Bengali treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 liter |
| Palm jaggery (crushed) | 200 grams |
| Cardamom powder (Elaichi) | 1-1/2 teaspoons |
| Rice flour | 100 grams |
| Hot water | 1 cup |
| Ghee | 2 tablespoons |
| Fresh coconut (grated) | 1 cup |
| Salt | 1 pinch |
| Cashew nuts (chopped, optional) | 1 tablespoon |
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 4
Cuisine: Bengali
Course: Dessert
Diet: Vegetarian
Instructions
Step 1: Prepare the Pulis (Dough)
- Sift the Rice Flour: Begin by sifting 100 grams of rice flour into a mixing bowl. This will ensure the dough is smooth and free of lumps.
- Add Salt & Ghee: Add a pinch of salt and 2 tablespoons of ghee to the rice flour. Mix the ingredients together for even distribution.
- Add Hot Water: Slowly pour in the hot water while stirring, ensuring the mixture forms a soft and supple dough. Once mixed, knead the dough for a few minutes until it is smooth and elastic. Cover it with a clean kitchen towel and set it aside to rest.
Step 2: Prepare the Jaggery-Coconut Filling
- Melt the Palm Jaggery: Heat a non-stick pan on medium flame. Add the crushed palm jaggery and let it melt. Stir constantly to prevent it from charring.
- Add Coconut & Cashews: Once the jaggery is fully melted, add the grated fresh coconut, chopped cashews (optional), and 1/2 teaspoon of cardamom powder. Stir well and cook for a few more minutes until the mixture is well combined and aromatic. Set it aside to cool.
Step 3: Form the Pulis (Dumplings)
- Shape the Dough: Take a lemon-sized ball of the prepared dough and flatten it between your palms to form a small disk.
- Fill the Dough: Place a teaspoon of the cooled jaggery-coconut filling in the center of the disk.
- Seal the Dumplings: Gently fold the dough from one side to cover the filling completely, forming a crescent shape. Press the edges gently to ensure they are sealed. If necessary, fold the protruding edges inward to secure the dumpling further, forming a braided-like edge. Repeat this process until all the dough is used and you have a batch of pulis (dumplings) ready.
Step 4: Prepare the Kheer (Milk Base)
- Boil the Milk: In a thick-bottomed pan, bring 1 liter of milk to a gentle boil over medium heat. Let it simmer and reduce to half its original volume.
- Add Jaggery & Cardamom: Once the milk has reduced, add 1 teaspoon of cardamom powder and palm jaggery to the milk. The amount of jaggery can be adjusted based on your sweetness preference—add more for a sweeter kheer or less for a milder flavor.
- Add the Pulis: Carefully drop the handmade pulis one by one into the boiling milk. Take care not to overcrowd the pan.
- Cook the Pulis in Milk: Reduce the flame to low and let the pulis cook in the milk for about 10-15 minutes. The dumplings will absorb the milk and expand slightly, so keep an eye on them during the cooking process. Stir gently at intervals to ensure they cook evenly.
Step 5: Final Touches
- Check for Doneness: The pulis are done when they are tender and have absorbed the flavors of the milk. If you notice that the milk has reduced too much, you can add a little more warm milk to achieve the desired consistency.
- Cool & Serve: Turn off the heat and allow the Kheer Puli Pitha to cool down. You can serve this creamy, jaggery-flavored milk and puli either warm, or refrigerate it for a few hours for a chilled version.
Serving Suggestions
Kheer Puli Pitha is a versatile dessert that can be served either warm or cold, depending on your preference. It’s perfect for festive occasions like Durga Puja or Poila Boishakh, and also works well as a comforting treat on a cool evening. Pair it with some fried sweets for an extra indulgent Bengali dessert spread!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~5 grams |
| Carbohydrates | ~40 grams |
| Fiber | ~2 grams |
| Fat | ~8 grams |
| Saturated Fat | ~3 grams |
| Sugar | ~20 grams |
| Sodium | ~20 mg |
Conclusion
Kheer Puli Pitha is a classic Bengali dessert that combines the earthy sweetness of palm jaggery with the comforting richness of milk. The soft rice flour dumplings, filled with a coconut-jaggery mixture, create a unique texture and flavor that is simply irresistible. Whether you’re enjoying it warm on a cozy evening or chilled as a refreshing treat, this dessert is sure to win hearts. Try making this delicious Bengali Pitha at home and indulge in a taste of tradition!
