RASHO PULI PITHE RECIPE(COCONUT AND SEMOLINA DUMPLINGS IN THE MILK)

The main ingredients of most of the pithes are rice flour, grated coconut, Date Palm  Jaggery (Khejur Patali Gur) or Nolen Gur, milk etc.  

These pithes can be prepared through out the year, but Khejur Patali Gur and Nolen Gur are available only in Winter.   

The pithes made with Khejur Patali or Nolen Gur are more tastier than those made with sugar. 

Date Palm Jaggery is called in Bengali language as Khejur Patali Gur.  

Nolen Gur which means new jaggery in Bengal, is extracted from date palm trees.

Once the processing is started, the finest liquid form is called Nolen Gur and when it is further heated to solidify, it is called Khejur Patali Gur.

In my childhood days, my grandmother used to prepare varieties of pithe dishes such as Puli Pithe, Patishapta Pithe, Rasho Puli, Soru Chakli, Bhapa Pithe, Ranga Alur Puli Pithe, Gokul Pithe and so on. 

I wish if I could take photos of her varieties of pithe dishes. In those days, we cannot think of taking photos of food. Nowadays, we can take photos of everything with ease with digital cameras and even with mobile cameras.

There are variety of pithes prepared during the Poush Sankranti or the rice-harvest festival in Bengal in winter, using rice, date-palm syrup (khejur gur), coconut, milk and flour.

Rasho Puli is one of the popular pithe dishes of Bengal. 

Among all the pithes, I prefer Rasho Puli Pithe most. This is quite easy to make and very tasty also. I often make this Rasho Puli Pithe.

In this Bengali delicious sweet pithe recipe, grated coconut and semolina (suji) dumplings are cooked in milk.

Rasho Puli Pithe Recipe (Coconut and Semolina Dumplings in the milk)*

INGREDIENTS 

Coconut : 1 medium size 

Semolina : 100 grams 

Atta : 5 teaspoon 

Khejur Patali : 250 grams 

Milk  : 2 litres

You can use sugar instead of Date Palm Jaggery (Khejur Patali Gur).  If you are using sugar in making the Rasho Puli Pithes, you can add 4 cardamoms, crushed. But in case you are using Date Palm Jaggery (Khejur Patali Gur), you need not add green cardamoms because Date Palm Jaggery (Khejur Patali Gur) has its own aroma.

HOW TO MAKE RASHO PULI PITHE  (COCONUT AND SEMOLINA DUMPLINGS IN THE MILK)

Grate coconuts. 

In the grated coconut, add semolina, wheat flour (atta) and 50 grams crushed Date Palm Jaggery (Khejur Patali Gur). Mix well.  If you have no Date Palm Jaggery, you can add ½ cup sugar. 

Now put the non-stick pan or kadai on the gas oven and add the mixture in the pan or kadai.

Heat the mixture and stir it continuously till the mixture become sticky. It will take approximate 15 to 20 minutes.  Cook on low flame. 

Now remove the mixture from the gas oven.

Apply some oil on your hands and start making the small coconut balls. 

Prepare the balls speedily till the mixture is slightly warm, if it gets cold then there will be more probability that the balls will not take shape or it will break.

Boil the milk in a large vessel. When the milk becomes slightly thick, add the coconut balls in the milk gently.  Stir gently occasionally, the balls or pulis may break.  

Let the balls boil in the milk. Now crush the remaining Date Palm Jaggery (Khejur Patali Gur). After 20 minutes, add the crushed jaggery to the milk. Let this cook for a while. 

Now turn off the gas and cover the vessel and let it stand by for 10 minutes.

Cool this and refrigerate the Rasho Puli Pithes. To enhance the taste of the Rasho Puli Pithes, you should refrigerate these pithes overnight. 

Then serve chilled. 

Please try this Rasho Puli Pithe Recipe and send me feedback. 

Please share my recipe blog posts. 

You may like my other recipes :

Koraishutir Kochuri Recipe

How to make Bhature

Patisapta Pithe Recipe

Gulab Jamun Recipe

Mango Pickle Recipe

Mixed Chowmein Recipe

Mixed Fried Rice Recipe

Rasapuli Pithe Recipe

Fish Croquette Recipe

Cholar Dal Recipe

*Picture Source : Taken by myself from my Rasho Puli Pithe dish