Pithe Puli is a popular Bengali dessert that is typically eaten during the winter months. It is made with scented rice flour, milk, coconut, cardamom powder and nolen gur and khejur gur, which gives it a sweet and sticky texture. The ingredients used in pithe puli are as follows: rice flour, sugar, ghee or oil, milk, water and rice flour should be mixed with milk and water to form a paste.
Pithe is typically made at home in a typical Bengali household even though it is now sold in a variety of sweet stores. In actuality, every Bengali has a custom of making pithe during the winter. During this time of the year, you will be welcomed into any Bengali (and Bangladeshi) home with hot, fresh pithe and gur-er payesh (gur ki kheer). Pithe is popular not only in Bengal but also in the Eastern Indian states of Bihar, Assam, and Odisha.
You can locate a variety of pithe in West Bengal and Bangladesh if you look around. Different varieties of pithe contain various recipes and cooking methods, yet they all share some fundamental ingredients (such as gur and rice flour). Some are steamed (bhapa pithe), while others are made into rosh bora and kheer by cooking them in syrup (kheer puli). Additionally, you can find baked pithe and deep-fried pithe (bhaja puli) (chitoi pithe). Additionally, the names, shapes, and sizes of different varieties of pithe vary. The list of pithe is quite extensive. Sounds intriguing, doesn’t it?
The paste and syrup can be poured over each other in a circular motion to form slices of pithe puli. Pithe pulu is a traditional Bengali dessert that is made with rice flour, sugar and ghee or oil. It is usually served during the winter months. Pithe puli is typically cut into small round slices and fry on low heat until it becomes golden brown, creating a sticky texture on the outside with a sweet flavor on the inside.