Bengali Dessert

Patishapta: A delicious Bengali dessert

Patishapta is a classic Bengali dessert recipe that resembles pancakes. Pithe, a class of sweets made with rice and other ingredients including milk, coconut, dates, and coconut, is the most delectable treat Bengali cuisine has to offer as part of the “poush sankranti” celebration of the rice harvest. Pithe of the patishapta variety is prepared on such festive occasions. You may casually cook it for breakfast or as a snack to serve unexpected guests because it is a quick and simple Indian dessert recipe that can be produced in just 30 minutes. These can be included in your child’s lunchbox as well. Recipe for Patishapta ingredients: crepes that are produced from semolina, rice flour, and refined flour. stuffed with a delectable filling of coconut and jaggery. 40 minutes total cooking time10 minutes for preparation30 minute cook timeServings per recipe: 6 Patishapta’s ingredients 1 cup refined maida or flour50 ml Sooji (semolina)1/fourth cup of rice flour1 1/2 – 2 cups Milk Ghee for The filling3 cups grated coconut or khoya 2 tablespoons Sweetener/date jaggery2-3 green cardamom Making of Patishapta Filling preparation: 1. Combine sugar or jaggery with grated coconut or khoya in a wok and cook at a low temperature. If using khoya, a little milk should be added. 2. Stir in cardamom. 3. Stir the mixture continuously until it becomes sticky. Reserve for cooling. It will take 15 to 20 minutes to complete. Get the patishapta ready: 1. In a bowl, mix the rice flour, maida, and sooji with milk.2. Be careful not to create any lumps when mixing. The combination should be kept for 30 minutes. 3. Warm the nonstick skillet. Put some oil in. On top of it, swiftly spread a thin layer of the mixture using a saddle. 4. Roll it up after placing the filling in the center lengthwise. Hold off until the colour turns light brown.5. Set it down on the plate. hot or cold to serve. 6. Condensed milk may be added before serving.

Dudh Puli Recipe

The coconut-stuffed crescent-shaped dumplings are steamed in milk that has been spiced with cardamom and cinnamon.1 hour and 20 minutes were spent cooking in total.Prepare 10 minutesTime to Cook1.10 hoursRecipe Servings 2 Medium Dudh Puli’s ingredients Prepare the coconut filling: 1. In a nonstick pan, combine coconut, condensed milk, and ordinary milk. The mixture must be somewhat fluid but not completely sticky. 2. Include cinnamon and cardamom. Until the mixture gets slightly sticky, turn on the stove and whisk continuously. Making the dumplings: 1. Add salt to boiling water. 2. After turning off the burner, mix the hot water with the rice flour to create a dough that is firm but not sticky.3. If you press on the dough with your finger, it ought to spring back. Adapt the flour as necessary. Good kneading takes around five minutes. 4. Roll out a portion of the dough. Using a cookie cutter, create circles. 5. Top each round with a dab of coconut filling. To create a crescent-shaped seal, wet the edges of the and press firmly. 6. To cook the dumplings, combine 4 cups of milk, cinnamon, and cardamom in a nonstick skillet and bring to a boil. 7. Pour boiling milk over sugar, stirring to combine. 8. After that, add the dumplings and simmer them at medium-low heat for 10 to 15 minutes, or until they are done.9. It can be given cold or heated. Add chopped pistachio and brown coconut as a garnish.

Pithe Puli: A Delicious Bengali Dessert for the Winter

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.