Delicate steamed rice flour dumplings filled with a sweet, fragrant mixture of coconut and jaggery. A beloved Bengali winter delicacy, perfect for festive occasions like Poush Sankranti.
Prep35 min
Cook25 min
Servings4
Serving size: 1 serving
682cal
7gprotein
134gcarbs
15g
Ingredients
2 cup Rice Flour (Fine rice flour, preferably from Gobindobhog rice, yields the best texture.)
1.5 cup Water (Use warm water for kneading if needed.)
0.25 tsp Salt
2 tsp Ghee (1 tsp for the dough and 1 tsp for greasing hands and steamer.)
1.5 cup Freshly Grated Coconut (Fresh coconut provides the best flavor and moisture.)
1 cup Date Palm Jaggery (Preferably Nolen Gur (seasonal date palm jaggery), crumbled or grated.)
0.5 tsp Green Cardamom Powder (Freshly ground for better aroma.)
Melt-in-mouth Narkel Puli – a sweet, soul-satisfying treat that feels like mom's recipe style!
This bengali dish is perfect for breakfast. With 681.51 calories and 6.78g of protein per serving, it's a nutritious choice for your meal plan.
fat
Place a heavy-bottomed pan or kadai on low-medium heat. Add the freshly grated coconut and crumbled date palm jaggery.
Stir continuously for 8-10 minutes. The jaggery will melt and combine with the coconut.
Continue cooking until the mixture thickens, becomes sticky, and starts to leave the sides of the pan. Avoid overcooking, as the jaggery can become hard and chewy.
Turn off the heat. Stir in the green cardamom powder and mix well.
Transfer the filling to a bowl and allow it to cool completely before use.
2
Make the Rice Flour Dough
In a separate saucepan, bring 1.5 cups of water to a rolling boil. Add the salt and 1 tsp of ghee.
Reduce the heat to the absolute lowest setting. Add the rice flour all at once.
Immediately start mixing with a sturdy spatula or wooden spoon, working quickly to incorporate the flour into the hot water until a rough, lumpy dough forms.
Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 5-7 minutes. This allows the steam to cook the flour thoroughly.
3
Knead the Dough
Transfer the warm dough to a large plate (parat) or a clean work surface. Be careful as it will be hot.
Grease your palms with the remaining ghee. While the dough is still warm (but cool enough to handle), begin to knead it.
Knead for 6-8 minutes, pressing and folding, until it becomes completely smooth, soft, and pliable without any cracks. If it feels too dry, sprinkle a few drops of warm water and continue kneading.
4
Shape the Puli Pithe
Divide the smooth dough into 16 equal-sized small balls. Keep them covered with a damp cloth to prevent them from drying out.
Take one ball and flatten it between your palms. Use your fingers to shape it into a small cup or bowl, about 2-3 inches in diameter, with thin edges and a slightly thicker center.
Place about 1 to 1.5 teaspoons of the cooled coconut filling in the center of the cup.
Carefully bring the edges together and fold the disc over to form a half-moon (crescent) shape, enclosing the filling.
Pinch the edges firmly to seal them completely. You can create a decorative pattern along the sealed edge by pinching and twisting, or by pressing with a fork.
5
Steam the Dumplings
Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Grease the steamer plate or idli stand with a little ghee or oil.
Arrange the shaped puli on the greased plate, ensuring they are not touching each other to allow for even steaming.
Place the plate in the steamer, cover with a lid, and steam over medium heat for 10-12 minutes.
The pithe are perfectly cooked when they develop a glossy sheen and are no longer sticky to the touch.
6
Serve
Turn off the heat and let the steamer rest for 2 minutes before opening the lid.
Carefully remove the pithe from the steamer and let them cool slightly.
Serve the Narkel Puli Pithe warm or at room temperature.
