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Puli Petha |
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| Course |
Dessert |
| Cuisine |
Bangla |
| Occasion |
All Ocasions |
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| Category |
Desserts |
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Method |
Stirfly |
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Serves |
4 |
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Ingredients : |
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200 gm of rice flour 1 tsp of powdered sugar 3 tbsp of ghee oil or ghee for frying 300 ml of sugar syrup For the filling: 1 cup of desiccated coconut 50 gm of date palm jaggery 3 tbsp of condensed milk |
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| How to Prepare : |
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To prepare the filling - Heat a kadhai and melt the jaggery over low fire.
- Mix in the desiccated
- coconut and keep stirring on low fire. Mix in the condensed milk and continue to stir and cook and allow the mixture to dry up.
- Put off the heat and keep aside.
To make the dough:
- Mix together the rice flour, sugar and ghee. Mix with your fingers to resemble bread crumbs. Add just enough water to knead into a dough. Keep beating the dough with your fingers so that it is pliable. With your palms roll out the entire dough into a long roll. Place this roll on a rolling board and cut half inch sized pieces. Roll each of these pieces into a circular round ball.
- Roll out each of these balls into a two inch circular chappati. Hold the small chappati in the left palm and place a portion of the filling in the centre. Fold up the sides and make a small round cake. Prepare all the cakes in this way. Heat ghee or oil and fry over medium heat for 3-4 minutes and then reduce the heat and fry till the cakes are crispy and golden brown. Fry a few cakes at a time. Once each lot of cakes is ready, drop these into the prepared sugar syrup and leave in the syrup for 30-40 minutes before serving.
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