Duth Puli Pitha Recipe

Duth Puli Pitha Recipe

Duth Puli Pitha Recipe is a traditional Bengali sweet typically made during festivals like Pohela Boishakh and  winter for other special occasions. It consists of a soft, sweet, and fragrant outer shellfilledwithcoconut.

Here’s how you can make it:

Ingredients:

For the Dough:

• 1 cup rice flour (you can use“puli pitha” flour if available)
• 1/4 teaspoon salt
• 1 tablespoon ghee (clarified butter)
• Water (as needed)

For the Filling:

• 1 cup grated fresh coconut
• 1/2 cup jaggery (or to taste)
• 1/4 teaspoon cardamom powder (optional)
• 1 tablespoon ghee
• A pinch of salt

For the Coating (optional):

• 1/4 cup khoya or condensed milk (optional for extra richness)

Instructions:

1. Make the Filling:

• In a pan, heat 1 tablespoon of ghee and add the grated coconut.
• Add jaggery and cook on low heat until the jaggery melts completely and the mixture thickens. Stir constantly to prevent burning.
• Add cardamom powder and a pinch of salt for flavor, and cook until the mixture becomes dry and holds together. Set it aside to cool.

2. Prepare the Dough:

• In a bowl, mix the rice flour with a pinch of salt.
• Boil water in a separate pan, adding a little ghee to it.
• Gradually add the boiling water to the rice flour, stirring constantly to avoid lumps, until you get a smooth, pliable dough. Let it cool slightly.

3. Shape the Pitha:

• Grease your hands with a little ghee. Take a small portion of the dough and roll it into a smooth ball.
• Flatten the dough ball into a small disc using your fingers or a rolling pin.
• Place a spoonful of the coconut-jaggery filling in the center of the disc.
• Carefully fold the edges of the dough over the filling and seal it, forming a semi-circular or cylindrical shape, depending on your preference.

4. Cook the Pitha

• Heat a large pan or steamer and lightly grease it.
• Place the filled and shaped pitha in the steamer and steam for 10-15 minutes or until the dough is fully cooked and slightly firm to the touch.
• You can also shallow fry the pithas in a little ghee if you prefer a crispier texture.

5. Serve:

• Let the pithas cool slightly before serving. Optionally, drizzle a little condensed milk or sprinkle khoya over the pithas for added richness.

Tips:

• If you don’t have jaggery, you can substitute it with sugar, but jaggery gives a more authentic flavor.
• You can also add some grated khoya to the coconut filling for extra richness.

Enjoy’s the Duth Puli Pitha Bangali Style Recipe!