Poush pitha thali

Name: Poush pitha thali
Yield: 6-8 servings
Cuisine: Indian
Ingredients: 1 cup rice flour; 2 coconuts dessicated; 500 grms nalen Gur; 1/4 cup all purpose flour; As needed oil for greasing the earthen pot; 1/2 cup sugar; As needed water for batter; 1 pinch salt; 1.5 cup khoya; 1.5 ltr milk; 1 earthen pot specialty made for making chitoi pitha

Sushmita Chakraborty @cook_9264109

Kolkata West Bengal

#jaggeryThe month of poush is celebrated with pomp and gaity.This Thali includeschitoi pitha, patisapta,khirer puli bhaja,chirer puli bhaja dudh puli.It is based on rice,and jaggery along with khoya and chira(poha).

Sushmita Chakraborty @cook_9264109

Saved

Ingredients

20 mnts

6-8 servings

1 cuprice flour
2coconuts dessicated
500 grmsnalen Gur
1/4 cupall purpose flour
As neededoil for greasing the earthen pot
1/2 cupsugar
As neededwater for batter
1 pinchsalt
1.5 cupkhoya
1.5 ltrmilk
1earthen pot specialty made for making chitoi pitha

Saved

Steps

20 mnts

1

Make a batter of semi thick consistency with1.5 cup rice flour,add a pinch of salt
2

Now heat the earthen pot and grease it with oil
3

Pour the batter in the holes and cover it with the lid
4

After 2mnts open the lid and flip the pitha cover it to cook the other side.
5

The pitha is ready to serve with a mixture of desicated coconut and jaggery
6

For patisapta prepare a batter with 2 cups of rice flour of semi thick consistency.
7

Add a pinch of salt and a tb spoon of sugar
8

Take 1cup dessicated coconut and jaggery and mix well in a heated pan
9

Heat a non stick pan and grease it
10

Now spread a portion of batter over it and spread
11

As it changes colour put some filling in the middle
12

Now fold it from the sides and press a little.it is ready
13

For chirer puli take one cup poha and soak it in water till it gets soft
14

Strain the water and mash the poha with the fingers
15

Add 1/4 cup rice flour and 3-4 tb spoon of jaggery and make a soft dough
16

Prepare small roll shape taking small portion of the dough
17

Now prepare a sugar syrup with 1 cup sugar and2cups of water
18

Heat a pan add oil and fry the rolls
19

Soak the rolls in the syrup
20

The puli is ready to serve once it is moist
21

For khirer puli take 2cups of rice flour and 3 tb spoon plain flour and 1 t spoon ghee
22

Knead it with warm water to a soft dough
23

Prepare a filling with khoya and coconut adding jaggery
24

Take small portions of the dough and make small balls
25

Now press the balls to a flat shape
26

Place the filling in the middle and fold it
27

Deep fry the pulis and serve
28

For dudh puli take 2cups of rice flour and 3tb spoon plain flour and a pinch of salt
29

Knead it with warm water into a soft dough
30

Prepare a filling with 1cup dessicated coconut and jaggery in a heated pan
31

Take small portions of the dough and make balls
32

Now press the balls flat put some filling in the middle and fold it
33

Now steam the pulis in a steamer
34

Boil 1/2ltr milk and add the steamed pulis.Boil it till it gets soft
35

Finally add 1 cup jaggery and 1/2 cup khoya to it mix well
36

The puli is ready to serve