BENGALI PITHE PLATTER

BENGALI PITHE PLATTER

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Every year during Poush Sankranti which is also known as Sankranti everywhere around India, we ‘Bongs’ make this pithe platter to offer to God. Everything is made from the scratch and they are traditional recipes passed through generations in the family. Every family has different sets of pithe as before my marriage we used to make some different types of sweets or pithe in my parent’s house, but when I got married they had something very different types of pithe in my in-laws’ house, so I am sharing with you all the pithes my mother-in-law makes best. And by helping her every time, I have also fallen in love with them.

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These traditional recipes are now not made in every household as nowadays people don’t have time to make them but believe me nothing can beat these homemade traditional recipes. Your sweet vendor cannot mix the potion of love that a mom or a wife adds while making these at home to be served to god as ‘prasad’ and to be enjoyed by their loved ones. Do try them and enjoy with your family, and relive the traditional values through these recipes. Trust me the bonding with your mom or mother-in-law will also get stronger as you cook with her, I just love spending time with my mother-in-law while making these goodies and getting close to her. This is what I call the best example for Kuch Meetha Ho Jaye along with Kuch Meethe Pal Jo Jingadi Bhar Bhula Na Paye. Create some of your happy loving memories together with your near and dear ones. Happy Poush Sankranti or as we Bongs call it Pithe Sankranti. Enjoy.

Image of BENGALI PITHE PLATTERNARKELER NADU RECIPE:

Ingredients:

  • 1 whole – Fresh coconut scraped
  • 200 gm – Grated Khoya (Solidified milk)
  • 200 gm – Sugar or Jaggery (or as much sweet you want)
  • ¼ th tsp – Elaichi powder (Cardamom)

Method:

  1. Take all the ingredients in a heavy-bottom pan and cook on medium to low flame till the jaggery or sugar is melted and the mixture is bit sticky.
  2. It will give out the aroma of roasted coconut and when you try to form laddoos they will hold their shape.
  3. At last add the elaichi powder and mix. Make laddoos with some ghee applied to your palms or water while the mixture is medium hot.
  4. Your NARKELER NADU is ready to enjoy any occasion.

Note: This coconut mixture can be used for filling the patishapta and dhudher puli.

Image of BENGALI PITHE PLATTERPATILI GUDER ER SONDESH RECIPE:

Ingredients:

  • 4 cups – Full fat milk
  • 1 cup – Pataligud or khajur gud (Dates jaggery grated)
  • 2 tbsp – Vinegar mixed in 1/4 th cup of water
  • 1/2 tsp – Elaichi powder (Cardamom)
  • Finely chopped Pistachio for decoration
  • Little ghee to apply on the molds or oil (Clarified butter)
  • Sondesh molds

Method:

  1. Take a pan, add a little water in it and then add milk; switch on the gas stove and bring it to a boil.
  2. When the milk is boiling, add the vinegar mixture to the milk little by little; when all the mixture is added switch off the gas and let it rest for 10 minutes. Do not stir after adding the vinegar or else the chena will become hard.
  3. After 10 minutes take a muslin cloth on a strainer and strain away all the whey. Then wash the chena under tap water to wash away all the sourness.
  4. Squeeze the cloth to remove all the excess water and hang the cloth on the tap.
  5. Now take the chena on a flat surface and mash with your palms to make it smooth for 15 minutes at least till the chena is soft and grainless — the mixture should be smooth.
  6. Add the grated patili gur, elaichi powder and knead again for 5 minutes. Now, transfer this mixture to a nonstick pan and cook the mixture on low to medium flame for 5 to 6 minutes. Once done, take out
  7. Transfer this mixture to a nonstick pan and cook the mixture on low to medium flame for 5 to 6 minutes. Once done, take out mixture. At this stage if you feel the mixture has become slightly grainy then cool the mixture a bit and give it a blitz in the food processor till its smooth — don’t over grind it otherwise the oil will begin to separate.
  8. Now, take it out on a plate and apply some oil or ghee on the molds and shape them garnished with some finely chopped pista.

Note:

  1. If you think that the mixture when taken off the heat is looking little grainy then you can also give it a blitz in your food processor for a few seconds — till you get the smooth texture.
  2. Making this sondesh is a tricky part so you have to have some patience till you perfect it.
  3. If you don’t have sondesh molds then you can simply make balls or any shapes with your hands as desired and enjoy them.

Image of BENGALI PITHE PLATTERPATISHAPTA RECIPE:

Ingredients:

  • 1 cup – Rice flour preferably made out of boiled rice variety we get in Kolkata. Or else gobindo bhogh rice variety
  • Less than half cup – Maida (Refined flour)
  • Sugar as per taste
  • A pinch of salt
  • Milk as needed to make the batter
  • Elaichi (Cardamom) powder a bit
  • Above narkeler nadu mixture for filling

Method:

  1. Take all the ingredient in a bowl and make a batter of dropping consistency. It should be slightly thinner than the dosa batter but not very thin.
  2. Heat a tava or griddle and season it with oil and make patishaptas as you would make dosa’s, cook on one side with some oil and put the coconut filling in center and fold like masala dosa and serve with rabdi or as it is.

Image of mulpha recipeMALPUA RECIPE:

Ingredients:

  • 1 cup – Maida (Refined flour)
  • 2 tbsp – Rice flour
  • Sugar to taste
  • Elaichi (Cardamom) powder a pinch
  • A pinch cooking soda
  • Kaju kishmis chopped (Cashew and Rasins) as desired
  • ½ tsp – Saunf or fennel seeds
  • 2 to 3 tbsp – Freshly grated coconut (optional)
  • Milk as needed to make the batter

Method:

  1. Take all the ingredients in a bowl and make a medium thick batter like idli batter.
  2. Heat oil in a flat pan and pour 1 ladle full of batter. The batter will spread, let it fry one side then turn and fry till golden brown on both the sides, enjoy.
  3. This is my mother-in-law’s recipe. As it is different from other recipes I love it very much. Once made, these can be kept at room temperature in an air tight box and can be enjoyed as it is and no reheating required, as it tastes better the next day.

Image of BENGALI PITHE PLATTERDHUDHER PULI RECIPE:

Ingredients for the outer covering:

  • 1 cup – Boiled rice powder
  • Hot water to knead the dough

Method for the outer covering:

  1. Take the rice flour in a bowl and keep on adding hot water little by little at a time to get a soft dough. Remember the dough should not be sticky but soft. Keep the dough covered while making the pulis. If it’s kept open the dough will become dry and it would become difficult to shape the pulis. In any case, if the dough dries up, sprinkle some hot water and knead to achieve the soft dough consistency but don’t add too much water to make it sticky — please be aware of that.
  2. Make small balls of the dough and flatten the balls in middle. Fill it with the narkeler nadu (coconut laddoos, as recipe given above) mixture and seal the edges to get a smooth outer cover, I have made oblong shapes, but you can make any fancy shapes like sun, moon, star, crescent, etc., whatever fancy design you like you can try.

Ingredients for the KHEER:

  • 2 litres reduced by boiling to 1 litre milk – Full cream milk
  • ½ cup – Khejur gur or patali gur grated or as per the sweet taste you desire (Dates jaggery)
  • 2 to 3 tbsp – Khoya (Solidified milk optional)

Method for making the kheer and boiling the pulis:

  1. Side by side keep the reduced milk in a pan and bring it to a boil when it comes to boiling point keep adding the prepared pulis one by one in the boiling milk, let it cook on medium to high heat for 10 to 15 minutes or till the pulis are cooked and they are floating on top of the milk — this is the sign that they are cooked.
  2. Add the grated khejur or patali gur in the milk and mix lightly, don’t break the pulis, cook for five more minutes till the gur is dissolved.
  3. Taste it and if you feel more sweetness is needed as per your taste do feel free to add it, but I like sweetness only about ½ cup. Serve it hot or cold as per your liking.

NOTE:

  • Check the khejur gud by boiling in some milk first as some gur you get may have impurities in them which can spoil the milk and curdle it. Be careful while buying the patali gur / khejur gur.

Image of BENGALI PITHE PLATTER

Bengali Pithe Platter
 
Author:
Recipe type: Bong Connection Affairs, Desserts, Sweet, Sweets
Cuisine: Indian
Ingredients
Ingredients for NARKELER NADU:
  • 1 whole – Fresh coconut scraped
  • 200 gm – Grated Khoya (Solidified milk)
  • 200 gm – Sugar or Jaggery (or as much sweet you want)
  • ¼ th tsp – Elaichi powder (Cardamom)
Ingredients for PATILI GUDER ER SONDESH:
  • 4 cups – Full fat milk
  • 1 cup – Pataligud or khajur gud (Dates jaggery grated)
  • 2 tbsp – Vinegar mixed in ¼ th cup of water
  • ½ tsp – Elaichi powder (Cardamom)
  • Finely chopped Pistachio for decoration
  • Little ghee to apply on the molds or oil (Clarified butter)
  • Sondesh molds
Ingredients for PATISHAPTA:
  • 1 cup – Rice flour preferably made out of boiled rice variety we get in Kolkata. Or else gobindo bhogh rice variety
  • Less than half cup – Maida (Refined flour)
  • Sugar as per taste
  • A pinch of salt
  • Milk as needed to make the batter
  • Elaichi (Cardamom) powder a bit
  • Above narkeler nadu mixture for filling
Ingredients for MALPUA:
  • 1 cup – Maida (Refined flour)
  • 2 tbsp – Rice flour
  • Sugar to taste
  • Elaichi (Cardamom) powder a pinch
  • A pinch cooking soda
  • Kaju kishmis chopped (Cashew and Rasins) as desired
  • ½ tsp – Saunf or fennel seeds
  • 2 to 3 tbsp – Freshly grated coconut (optional)
  • Milk as needed to make the batter
Ingredients for DHUDHER PULI:
  • 1 cup – Boiled rice powder
  • Hot water to knead the dough
Ingredients for KHEER:
  • 2 litres reduced by boiling to 1 litre milk – Full cream milk
  • ½ cup – Khejur gur or patali gur grated or as per the sweet taste you desire (Dates jaggery)
  • 2 to 3 tbsp – Khoya (Solidified milk optional)
Instructions
Method for NARKELER NADU:
  1. Take all the ingredients in a heavy-bottom pan and cook on medium to low flame till the jaggery or sugar is melted and the mixture is bit sticky.
  2. It will give out the aroma of roasted coconut and when you try to form laddoos they will hold their shape.
  3. At last add the elaichi powder and mix. Make laddoos with some ghee applied to your palms or water while the mixture is medium hot.
  4. Your NARKELER NADU is ready to enjoy any occasion.
Method for PATILI GUDER ER SONDESH:
  1. Take a pan, add a little water in it and then add milk; switch on the gas stove and bring it to a boil.
  2. When the milk is boiling, add the vinegar mixture to the milk little by little; when all the mixture is added switch off the gas and let it rest for 10 minutes. Do not stir after adding the vinegar or else the chena will become hard.
  3. After 10 minutes take a muslin cloth on a strainer and strain away all the whey. Then wash the chena under tap water to wash away all the sourness.
  4. Squeeze the cloth to remove all the excess water and hang the cloth on the tap.
  5. Now take the chena on a flat surface and mash with your palms to make it smooth for 15 minutes at least till the chena is soft and grainless — the mixture should be smooth.
  6. Add the grated patili gur, elaichi powder and knead again for 5 minutes. Now, transfer this mixture to a nonstick pan and cook the mixture on low to medium flame for 5 to 6 minutes. Once done, take out
  7. Transfer this mixture to a nonstick pan and cook the mixture on low to medium flame for 5 to 6 minutes. Once done, take out mixture. At this stage if you feel the mixture has become slightly grainy then cool the mixture a bit and give it a blitz in the food processor till its smooth — don’t over grind it otherwise the oil will begin to separate.
  8. Now, take it out on a plate and apply some oil or ghee on the molds and shape them garnished with some finely chopped pista.
Method for PATISHAPTA:
  1. Take all the ingredient in a bowl and make a batter of dropping consistency. It should be slightly thinner than the dosa batter but not very thin.
  2. Heat a tava or griddle and season it with oil and make patishaptas as you would make dosa’s, cook on one side with some oil and put the coconut filling in center and fold like masala dosa and serve with rabdi or as it is.
Method for MALPUA:
  1. Take all the ingredients in a bowl and make a medium thick batter like idli batter.
  2. Heat oil in a flat pan and pour 1 ladle full of batter. The batter will spread, let it fry one side then turn and fry till golden brown on both the sides, enjoy.
  3. This is my mother-in-law’s recipe. As it is different from other recipes I love it very much. Once made, these can be kept at room temperature in an air tight box and can be enjoyed as it is and no reheating required, as it tastes better the next day.
Method for DHUDHER PULI:
  1. Take the rice flour in a bowl and keep on adding hot water little by little at a time to get a soft dough. Remember the dough should not be sticky but soft. Keep the dough covered while making the pulis. If it’s kept open the dough will become dry and it would become difficult to shape the pulis. In any case, if the dough dries up, sprinkle some hot water and knead to achieve the soft dough consistency but don’t add too much water to make it sticky — please be aware of that.
  2. Make small balls of the dough and flatten the balls in middle. Fill it with the narkeler nadu (coconut laddoos, as recipe given above) mixture and seal the edges to get a smooth outer cover, I have made oblong shapes, but you can make any fancy shapes like sun, moon, star, crescent, etc., whatever fancy design you like you can try.
Method for KHEER:
  1. Side by side keep the reduced milk in a pan and bring it to a boil when it comes to boiling point keep adding the prepared pulis one by one in the boiling milk, let it cook on medium to high heat for 10 to 15 minutes or till the pulis are cooked and they are floating on top of the milk — this is the sign that they are cooked.
  2. Add the grated khejur or patali gur in the milk and mix lightly, don’t break the pulis, cook for five more minutes till the gur is dissolved.
  3. Taste it and if you feel more sweetness is needed as per your taste do feel free to add it, but I like sweetness only about ½ cup. Serve it hot or cold as per your liking.
Notes
1. Narkeler Nadu, coconut mixture can be used for filling the patishapta and dhudher puli.
2. In Patili Guder er Sondesh, you think that the mixture when taken off the heat is looking little grainy then you can also give it a blitz in your food processor for a few seconds — till you get the smooth texture.
3. Making Sondesh is a tricky part so you have to have some patience till you perfect it.
4. If you don’t have Sondesh molds then you can simply make balls or any shapes with your hands as desired and enjoy them.
5.In Kheer, check the khejur gud by boiling in some milk first as some gur you get may have impurities in them which can spoil the milk and curdle it. Be careful while buying the patali gur / khejur gur.
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