Bengali Kheerer Puli Pithe: Sweet Potato Dumplings in Cardamom-Scented Milk
35 minutes
1089 reads
About Bengali Kheerer Puli Pithe: Sweet Potato Dumplings in Cardamom-Scented Milk
Transport yourself to the heart of Bengal with the irresistible aroma and taste of Kheerer Puli Pithe. Imagine delicate, cylinder-shaped dumplings filled with a sweet symphony of coconut, sweet potato, and jaggery.These soft pillows of deliciousness simmer gently in a fragrant cardamom-infused milk bath, creating a dessert experience that’s both comforting and celebratory. A perfect treat for festive occasions or a cozy night in.Each bite of Kheerer Puli Pithe offers a taste of authentic Bengali tradition, a delightful journey for your palate you won't soon forget.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Puli Pithe Dough
- 500 gm Potato sweet
- 2 Tbsp Rice Flour
For the Filling
- 200 gm Coconut grated
- 200 gm Jaggery
- 2 Tbsp Cashews broken
- 1 pinch Cardamom Powder
For the Kheer (Milk Sauce)
- 1 ltr Milk
- 200 gm Jaggery
- 1 pinch Cardamom Powder
For the Garnish
- 2 Tbsp Pistachios chopped
For Cooking
- 1 Tbsp Ghee
Instructions
- Peel and boil the sweet potatoes until tender. Drain well and mash thoroughly.
- Add the rice flour to the mashed sweet potato. This helps bind the dough and create a smooth texture.
- Knead the mixture into a soft, pliable dough.
- In a separate bowl, combine the grated coconut, jaggery, broken cashews, and cardamom powder for the filling.
- Take small portions of the dough and flatten them into discs.
- Place a spoonful of the filling in the center of each disc.
- Carefully bring the edges of the dough together to enclose the filling completely, shaping them into cylindrical rolls.
- Heat the ghee in a pan over medium heat. Gently pan-fry the puli pithe until golden brown and slightly crisp on all sides.
- In a saucepan, bring the milk to a boil. Reduce the heat and simmer until it thickens slightly.
- Add the jaggery and cardamom powder to the milk. Stir well until the jaggery dissolves completely.
- Place the pan-fried puli pithe in a serving dish.
- Pour the warm kheer over the puli pithe.
- Garnish with chopped pistachios.
- Serve warm and enjoy!
Recipe Notes
Good To Know
- For an enhanced aroma, add a pinch of freshly ground cardamom or a few strands of saffron to the simmering milk towards the end of cooking.
- If you prefer a slightly firmer outer shell on your puli, briefly steam the shaped dumplings before adding them to the simmering milk—this helps them hold their shape and adds a subtle texture contrast.
- To make a vegan version, substitute dairy milk with thick coconut milk and use coconut jaggery for a deeper, caramel-like flavor that complements the sweet potato and coconut filling.
- Allow the kheerer puli to rest for a few hours after preparation; this helps the flavors meld beautifully and the dumplings absorb the sweet, aromatic milk for a richer taste.
Expert Tips
- For a richer flavor, consider lightly toasting the coconut flakes before incorporating them into the filling.
- Adjust the sweetness of the milk and filling according to your preference. If using a particularly sweet variety of sweet potato, you may need less jaggery.
- Garnish the kheerer puli with chopped nuts like pistachios or almonds for added texture and visual appeal.
Storage Instructions
- Store leftover kheerer puli in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving, being careful not to boil.
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Recipe Nutrition
Calories: 156kcalCarbohydrates: 23gProtein: 4gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 1mgFiber: 3gSugar: 2g
Geeta Biswas
Articles: 919
4 Comments
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Absolutely mouthwatering! Great share.
This is so inspiring! Can’t wait to cook it.
This looks so inviting! Thank you.
Absolutely scrumptious! Thanks for the recipe.