The winter harvest season in the Indian sub-continent falls in the second half of January. It marks a new beginning and hence calls for great celebrations. In Bengal this festive season is known as Poush Parbon which is celebrated with delicacies made with rice and date palm jaggery as basic ingredients as a symbol of harvest of new crops. Rosho Puli Pitha or Pithe is one of the delicious sweet dishes my grandmother used to prepare during winter for Sankranti celebrations. Rosho Puli Pithe, a traditional Bengali sweet dish, are dumplings made with Semolina and freshly grated coconut cooked in a creamy Kheer of date palm jaggery (or Khejuri Gur in Bengali). I still remember the smell of warm milk and fresh date palm jaggery spreading all over the house during winter afternoons from my childhood. I used to sit and watch eagerly how my grandmother used to make each of these Pulis or dumplings with utmost patience, love and care. She had a big vessel for boiling milk for hours to obtain the yummy creamy Kheer with season’s fresh date palm jaggery. I truly miss those days but thought of sharing my grandmother’s recipe with a little improvisation with you all.
Rosho Puli PitheCourse: DessertCuisine: Bengali, IndianDifficulty: Easy
1.5 litres of full cream milk
2 tsp Ghee
1 cup (medium sized) of freshly grated coconut
½ cup of semolina or Sooji
½ cup of sugar
2 tsp Cardamom powder
2 tsp of Cashew powder (optional)
1 cup Date palm jaggery or ½ cup palm sugar (Michri)
½ cup grated Khowa (optional)
- In a heavy bottomed pan add Ghee and semolina and fry at low flames for 2 minutes.
- Then add grated coconut, sugar, cashew powder and 1 tsp of cardamom powder. Stir thoroughly in low flames for 8 to 10 minutes till the sugar melts and the mixture turns sticky and forms a lump. Remove the pan from heat.
- Let the mixture cool slightly or just enough to handle with bare hands. Grease your hands and a plate with Ghee.
- While the mixture is still warm, make small equal sized oval shape dumplings by rolling with hands and place it over the greased plate.
- Place a heavy bottomed vessel over low flames. Pour the milk in it and bring it to boil.
- Add 1 tsp of cardamom powder. Keep stirring and scraping the sides and bottoms. Let the milk simmer and reduce to 2/3rd of its volume.
- Add grated Khowa and jaggery to it. Stir the mixture and let it simmer for 2 minutes.
- Add the oval shaped dumplings to the milk and stir gently.
- After few minutes the dumplings or Pulis will start floating at the surface. Keep stirring and scraping the bottom very carefully not to break the dumplings. Once the milk attains the desired creamy consistency, remove it from heat.
- Serve it warm or cold, it will taste yummmyyy!!!
- This recipe is made with freshly grated coconut, but at times when coconut is not available or when time do not permits, you may use desiccated coconut readily available in markets. It will save your time and effort and the end result is great too.
- Adding cashew powder to the dumplings gives an extra nutty flavour to it. Though it was not in the original recipe, it is my little add-on.
- Adding Khowa gives an extra creamy texture to the Kheer. If you do not have Khowa you may use 4 to 5 tsp of milk powder instead. First mix the milk powder in milk or water at room temperature in a small bowl. The mixture should be lump free. Now add the same to the reduced milk at step 7.
Please try this delicious recipe at home and share your thoughts and feedbacks with me. I am sure you will love it. Till then Happy Savoury Dreamz!!!