Yields
5 servings
Cooking Time
2 hours
Ingredients
- 150g Grated coconut
- 75g Sooji
- 100g Sugar
- 0.5tsp Cardamom powder
- 1L Milk
- 50g Micchri
- 0.25tsp Salt
Roshopuli is a type of “pithe” (pronounced pi-thay) or “pitha”. In this Bengali sweet recipe coconut and semolina (sooji) dumplings are cooked in milk flavoured with green cardamom. There is a variety of puli pithe that are made in winter in Bengal.
Pithe is an umbrella term used to describe a variety of sweets prepared during poush sankranti or the rice-harvest festival in Bengal, using rice, date-palm syrup (patali gur), coconut, milk, and flour.
Recipe Notes
Method
Step 1—Make the puli
- In a heated pan add freshly grated coconut, semolina (suji), sugar and cardamom powder.
- Stir the mixture on low heat until the sugar melts and the whole mixture turns sticky and forms a lump. This should take about 8 minutes.
- Transfer the mixture on to a plate and allow it to cool—just enough to handle safely.
- While still hot, divide the mixture into 8 gram portions.
- Working quikly roll each portion into a round ball, then roll in a single direction to form an oval shape.
Step 2—Cook the puli
- Meanwhile heat milk in a pan. Once it comes to a boil, let it simmer for ten minutes.
- Add a quarter of the total mishri now.
- Add the salt. Don’t skip the salt, it balances the sweetness.
- Add the puli now. Cook for five minutes while stirring gently and scraping the sides and bottom of the pan.
- You will see that the puli will start floating to the surface. Cut into a puli and taste it to see if it has cooked all the way through to the centre.
- Now, add the rest of the mishri.
- Continue reducing the milk until it reaches a sauce like consistency—about 10 more minutes.
- Serve while slightly warm.
Serve with
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Equipment
- Long spatula | khunti (for the crêpes)
- Heavy-bottom saucepan | Korai
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