Pithe or pancakes are essential winter dishes for the Bengalis. These mouthwatering delicacies are a legacy from our grandparents which are just right for the cool winters.
1 ltr of milk,A handful of Choshi
- cup of sugar, spoon of Elaichi/ black cardamom
8 - 10 raisins, 1 spoon of ghee
Heat ghee in a pan. Fry chosies in low flame in the ghee. Pour milk in the pan. When it starts boiling, low heat and stir continuously so that the bottom does not gets burnt. As the chosies gets boiled add sugar and raisins. When the mixture thickens sprinkle elaichi powder and remove from heat.
60gms rice flour or finely powdered rice
1/8 teaspoon sodium bicarbonate
250 ml milk, Ghee for shallow frying
100 gms fresh coconut, grated, 100 gms sugar
100 gms thickened milk/kheer or 1/2 cup condensed milk omit sugar if used, Nuts and raisins, chopped and added to filling optional
In a bowl mix flour, rice flour and bicarbonate of soda with milk. Mix to a smooth batter and set aside for half an hour.
In a karai, stir together the coconut, sugar and milk until they adhere together in a soft moist mass. Remove karai from the fire and allow filling to cool.Heat a 6-inch frying pan and grease with a drop of ghee.swirl pan around so that it is evenly coated with the hot ghee.
Drop 2 tablespoons batter into the frying pan and swirl pan around to coat evenly with batter.
Allow batter to set and cook until the patishapta turns brown.
With teaspoon spread filling half-inch wide across patishapta at one end.
Fold patishapta over filling and roll over to the other end. Remove from pan. Serve hot or cold.
Doodh puli pithe
1 cup sugar
2 cup Rice flour
2 tblsp.plain flour(Maida)
1 litr milk.
10 gms raisins
10 gms cashewnut
1 tsp. cardamom powder.
Grate coconut and mix with sugar and cardamom powder. Mix well and keep it aside.
Heat a Pan and add Rice flour.Stirr for about 5 minutes. Take it out in an bowl and add plain flour to that. Now add Hot water and knead well to make a dough.
Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesnt come out to get the shape
of 'Puli' as in the picture.
Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar and cardamom powder. cook for a couple of minutes. Now add the pulies to the milk slowly.cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts. Take it out in a serving tray. Serve cold.
200 gms of grated coconut for filling
2 liters milk, boiled and reduced to 2 cup -kheer for filling
50 gms sugar to add to coconut milk cakes for filling
150 gms flour for the batter,200 ml water for the batter
40 gms ghee for the batter, 1/8 teaspoon sodium bicarbonate for the batter, 250 gms sugar for syrup, 500 ml water for syrup
Heat the sugar and water in a dekchi. Simmer until syrup is of a medium thick consistency. Remove from fire and cool. Syrup should be of soft ball consistency.
To make filling
In a pan, fry the coconut, kheer and sugar together until well blended to make filling. Continue stirring to avoid the filling getting stuck at the bottom of the pan. Remove from fire.
To make the cakes
For 25 cakes divide the coconut-kheer mixture into 25 portions.
First roll into balls and flatten between the palms to form the cakes. Powder your palms with flour for ease in forming the cakes.
Heat ghee in a karai for deep frying. Coat a few coconut-milk cakes at a time in the prepared batter. Deep fry until a rich golden brown colour. Remove from pan with slotted spoon. Drain on paper for a couple of minutes and while still quite hot, immerse in the syrup.