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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.
Prepare the Coconut Filling (Pur)
Make the Rice Flour Dough
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.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 676.2 calories per serving with 6.73g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Knead the Dough
Shape the Puli Pithe
Steam the Dumplings
Serve
Instead of steaming, the shaped puli can be deep-fried in ghee or oil until golden brown and crisp. This version has a crunchy exterior and a soft interior.
The steamed or raw puli can be gently simmered in sweetened, thickened milk (kheer) flavored with cardamom and saffron. This creates a rich, pudding-like dessert.
For a savory twist, replace the sweet coconut filling with a mixture of spiced lentils (dal) or sautéed vegetables.
Add some khoya (mawa or milk solids) to the coconut and jaggery filling for a richer, creamier texture.
Made entirely from rice flour, this dessert is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
The fresh coconut in the filling is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
The use of date palm jaggery (Nolen Gur) instead of refined white sugar provides trace amounts of minerals like iron, magnesium, and potassium. It also has a lower glycemic index compared to sugar.
This usually happens for two reasons: the dough was not kneaded enough, or it was too dry. Ensure you knead the dough while it's warm until it's completely smooth and pliable. If it feels dry, add a few drops of warm water. Also, do not over-steam the pithe, as that can make them tough.
Yes, you can use fine, store-bought rice flour. For the most authentic texture and aroma, freshly milled flour from a short-grain rice like Gobindobhog is recommended, but packaged flour works well too.
Store the cooled pithe in an airtight container in the refrigerator for up to 2-3 days. To serve, re-steam them for 3-4 minutes until soft and warm again. Do not microwave, as it can make them rubbery.
Narkel Puli Pithe is a traditional dessert and should be enjoyed in moderation. It is naturally gluten-free. The use of jaggery instead of refined sugar provides some minerals, and coconut offers healthy fats. However, it is a calorie-dense sweet.
One serving of Narkel Puli Pithe (approximately 4 pieces) contains around 480-500 calories, primarily from carbohydrates from the rice flour and jaggery, and fats from the coconut and ghee.
Yes, you can prepare the coconut-jaggery filling a day in advance and store it in an airtight container in the refrigerator. However, the rice flour dough should be made fresh and used immediately for the best results, as it tends to dry out quickly.
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