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Pithe Puli Recipe | How To Make Seddo Pithe For Makar Sankranti

Pithe Puli

Pithe Puli is a significant part of Bengali Cuisine. It is mostly prepared during Poush Sankranti or Makar Sankranti in every household to celebrate the harvesting of new rice.

Every state has its own form of Pithe, and in Bengal, we make Pithe Puli or Seddho Pithe. Many others are there like Patisapta, Dudher Pithe, Dudh Puli, etc. Pithe Puli is the easiest recipe to make and tastes delish. Fragrance takes over the atmosphere in a few seconds.

The soft steamed rice flour cover along with the juicy sticky jur coconut mixture tastes comforting and divine. Families across the state may use various types of stuffing, however, the coconut jaggery is the basic one. Notun gur is generally used for the preparation. It is homely and a must-try during the cold days of January.

Let us go through the list of ingredients and the process to make it.

Pithe Puli

Pithe Puli Recipe (Seddo Pithe)

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Recipe to make delicious Pitha Puli at home. Simple ingredients, instructions, and equipment to prepare Pitha Puli with Coconut and Jaggery easily.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Bengali
Servings 4 servings

Ingredients
  

  • 2 cups Rice Flour
  • 2 cups Grated Coconut
  • 1 cup Gur or Jaggery; nolen
  • 1 tsp Cardamom Powder optional
  • ¾ tsp Salt or to taste
  • Water

Instructions
 

  • First, take a mixing bowl and add the rice flour.
  • Add salt to taste. Mix the dry ingredients really well.
  • Now, heat water in a boiling pot and let it boil.
  • When it comes to a boil, turn off the flame.
  • Next, add splashes of the hot water into the rice flour and start kneading.
  • Knead and continue adding water until a soft and smooth rice flour dough is formed.
  • After this, cover the dough ball with a damp cloth and let it rest for about 30 minutes.
  • In the meantime, take a pan or a kadhai.
  • Add the gur or jaggery and let it heat.
  • When it starts to bubble, add the grated coconut into the gur.
  • Stir and mix everything together. Keep the flame on medium.
  • Continue stirring until the gur and coconut mixture becomes tight and comes together easily.
  • To this, add the cardamom powder. Incorporate them nicely again.
  • When it is done, transfer the mixture into a bowl and let it cool.
  • Now, make small-sized dough balls.
  • Take a dough ball and with the help of the fingers make a bowl-shaped structure.
  • Scoop some of the gur coconut filling and stuff it in.
  • Bring the ends together and close the dough tightly. Make it into a nice design using the palm and fingers.
  • Do this with all the rice dough balls. Cover and keep the side.
  • Now, take a steamer or an Idli maker.
  • Grease the base properly and then place the pithes.
  • Do this in batches.
  • Steam the pithes for about 10 minutes or until cooked well.
  • When done, transfer them into a casserole to keep them warm.

Voila! The mouth-watering Steamed Pithe Puli is ready to be savored. Serve it hot with liquid Nolen gur, delving into each note of the dish.

These can be a great snack or a dessert (2 or 3 is fine) after lunch. Make it and invite guests over to enjoy the occasion together. Share and eat, and have a joyous Makar Sankranti.

Bon Appétit!

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