Sunday, January 8, 2012

[] Traditional Bengali Pithe & Misthi Recipes!!



Milk - 1 liters
Sooji - 2 tbsp
Grated Coconut - 4 tbsp
Kheer - 4 tbsp
Green Cardamom - 6,
crushed Sugar - 1/2 tsp + 1/4 cup

Puli Preparation:

Roast sooji on low heat for 2 min.
To it add kheer, coconut, sugar and mix for 5-7 min on low heat.
Then add 2 crushed cardamoms and remove from heat.
Make small puli as shown below.

Payesh Preparation:

Boil milk till it reduces to half the original amount.
Then add 1/4 cup sugar and 4 crushed cardamoms. Boil for 2 minutes.
Add puli, boil for 1 more minute and remove from heat.

Note - If using Half and Half milk, skip step 1 of payesh preparation

Kheer-er Patishapta


Maida - 1 cup
Milk - 1 and 1/2 cup
Sooji - 2 tbsp
Kheer - 100 g
Green Cardamom - 3,
Sugar - 7 tbsp
White Oil - as indicated


1 big ladle - equivalent to a measure of 3 tbsp Non-stick pan

Preparing the Batter:

Wash sooji in a bowl. To it add maida, milk, 3 tbsp sugar, and crushed cardamoms and mix well.

Preparing the Kheer Filling:

In a kadhai take kheer and 4 tbsp sugar. On low heat stir into a tight dough (Approximate time = 2 min) and remove from heat.
Divide the kheer into 14 - 16 parts and then roll each into 2 and 1/2 inch long cylinders

Making Patishapta:

Heat a non-stick pan with a fine smear of oil (as little as possible). Turn the heat to low setting. Using 1 big ladle (equivalent to 3 tbsp) spread the batter into a round shape of about 4 inch diameter in the heated pan. Fry on low heat till it turns light golden brown.

Add the prepared filling. Roll the batter and remove from heat.

Mishti Alu/ Ranga Alu'r Puli


Mishti Alu - 100g
Milk - 1 and 1/2 cup
Maida - 1 tsp
Grated Coconut - 1 tbsp,
Sugar - 2 tbspand then adjust per taste Oil - 1/4 cup

Puli Preparation:

Boil mishti alu/sweet potato and mash.
To it add maida, coconut, and mix.Make puli as shown .
Heat oil and deep fry the puli.

Payesh Preparation:

Boil milk till it reduces to half the original amount .
Then add sugar and ranga alu'r puli.Boil for 2 minutes and remove from heat.

Note - If using Half and Half milk, skip step 1 of payesh preparation. Boil for 10 min and go to step 2.



Urad Dal - 1/2 cups
Mouri - 1/2 tsp Sugar - 1 cup
sugar Water - 1 and 1/2 cup
White Oil - 1 cup*

* deep frying requires more oil

Bora preparation:

Soak urad dal in water for 4 hours.
Grind with minimum water to smoothness.
Add mouri to the mix.
Heat oil in a kadai. Oil must be steaming hot.
Turn heat to medium settings.Make round balls from the mix and deep fry till golden brown.

Drain oil and add freshly fried hot bora to syrup (prepared as follows).

Syrup Preparation:

To 2 cups sugar add 2 cups of water and let come to boil. Simmer for 8-10 minutes. Remember syrup thickens when cooled so do not boil to a thick consistency.

Narkel Naru


Grated Coconut- 150 g
Jaggery/Gur - 300 g
Water - 1/4 cup

Cooking Procedure:

Dilute the jaggery in water and put on medium heat. Let come to boil.
Then add the grated coconut and mix on slow fire till the mix becomes sticky (approx. 5-7 minutes).
Try to make small round balls with the mix. If the balls form well then the mix is ready. Remove from heat and let cool down. Remember naru hardens when cooled down.

Note: Longer time on heat makes the naru harder. So you can adjust the degree of hardness as per your choice by varying the length of time on low heat.

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