Kheer Puli Pitha | Bengali Pitha Recipe
Kheer Puli Pitha is a traditional Bengali dessert that consists of delicate rice dumplings stuffed with a luscious coconut and palm jaggery filling, then gently cooked in milk. The addition of Nolen Gur, or fresh palm jaggery, is what makes this dessert unique and beloved, particularly in Bengal and Orissa. This particular type of jaggery is only available during the winter months and is an essential ingredient for authentic Bengali sweets. Growing up, I would often watch my mother craft this delightful treat, and the recipe she passed on to me has been cherished in my family ever since.
This aromatic and indulgent dish is perfect for special occasions, festive gatherings, or simply to enjoy a comforting sweet treat at home. The sweet coconut filling, enriched by the deep flavor of Nolen Gur, combined with the creaminess of the milk bath, creates an unforgettable dessert experience.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Milk | 1 liter |
| Palm Jaggery (Nolen Gur), 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 |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Instructions
-
Prepare the Rice Dumpling Dough:
In a large mixing bowl, combine the rice flour and hot water to form a soft dough. The consistency should be smooth and pliable. Let it cool slightly. -
Make the Coconut Filling:
In a separate bowl, mix the grated fresh coconut with the crushed palm jaggery (Nolen Gur). Add the cardamom powder and a pinch of salt to enhance the flavor. Optionally, chop the cashew nuts and stir them into the coconut-jaggery mixture. -
Form the Dumplings:
Once the rice dough is cool enough to handle, divide it into small portions and shape them into balls or oval shapes. Flatten each ball into a small disc and place a teaspoon of the coconut-palm jaggery filling in the center. Gently fold the edges over to seal the filling inside, shaping it into a pouch or dumpling. Ensure that the edges are securely closed to prevent the filling from leaking during cooking. -
Cook the Dumplings in Milk:
In a large saucepan, pour the milk and bring it to a boil over medium heat. Once the milk is boiling, carefully drop the prepared rice dumplings into the pan. Let them simmer gently in the milk for about 40-50 minutes, stirring occasionally to ensure that they donβt stick to the bottom. The dumplings will expand and become soft as they cook in the milk. -
Finish the Dish:
Once the dumplings are cooked and have absorbed the flavors of the milk, add 2 tablespoons of ghee for richness. Continue simmering for another 5-10 minutes. The milk will thicken and the dumplings will be beautifully tender. -
Serve:
Once done, remove the pan from the heat. Let the Kheer Puli Pitha cool slightly before serving. Garnish with a few more chopped cashew nuts if desired for added texture.
Allergen Information
This recipe contains milk, which is a common allergen, as well as nuts (cashew nuts) for optional garnish. Ensure to check for any nut allergies if serving to guests. The dish is naturally vegetarian and free of gluten, provided the rice flour used is certified gluten-free.
Dietary Preferences
- Vegetarian: This recipe is completely vegetarian and perfect for those following a plant-based diet.
- Gluten-Free: As long as the rice flour is certified gluten-free, this dish is suitable for gluten-free diets.
- Dairy: This dish contains dairy (milk and ghee), so it’s not suitable for those who are lactose intolerant or following a dairy-free diet.
Tips & Advice
- Flavor Variations: While Nolen Gur is a distinct and prized ingredient, if unavailable, you can substitute it with regular palm sugar or jaggery, though the flavor may differ slightly.
- Texture of Dumplings: Ensure the rice dough isnβt too sticky, as it might tear when shaping the dumplings. Adding just enough hot water to bind the flour is key to the right texture.
- Serving Suggestions: Kheer Puli Pitha can be enjoyed warm or chilled, depending on personal preference. It’s a great addition to festive meals or special occasions.
Conclusion
Kheer Puli Pitha is a cherished Bengali dessert that beautifully blends the richness of milk, the earthy sweetness of palm jaggery, and the aromatic warmth of cardamom. This dessert not only captures the essence of Bengali culinary tradition but also offers a cozy, indulgent treat that can be enjoyed by the whole family. Whether for a holiday celebration or simply to enjoy a taste of Bengal, Kheer Puli Pitha is sure to leave a lasting impression. Enjoy making and savoring this timeless classic!
