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Posted by on May 18, 2021 in Desserts, Pitha | 0 comments

Shahi Puli Pitha / Glazed Fried Coconut Stuffed Dumplings

Puli Pitha

 

Shahi Puli Pitha / Glazed coconut dumpling is foreign artistic varsion of fried Puli pitha without compromising flavour. Instead of fresh grated coconut I have used desiccated coconut here to make easier for people who live overseas. And instead of mawa I have used evaporated milk to make more convenient and easier. This is actually coconut stuffed fried dumpling. If you dont have fresh grated coconut, you can use dry coconut and 1/2 cup coconut cream to give flavour to make it handy and simple.

N.B.: Thanks Rajani for encouraging me to start again my food blog.

Ingredients:

For dough:

• 1 cup flour

• ½ teaspoon salt

• 3 tablespoon ghee / oil

• Lukewarm water

For Stuffing:

• 2 cups desiccated coconut

• 1 cup sugar

• 1 teaspoon clarified butter / ghee
• 1 canned evaporated milk

• 1/2 teaspoon cardamom powder

• Saffron imitation

• Oil for deep fry

For Syrup:

• 1 cup Sugar
• 1/2 cup Water

Puli Pitha 1

 

How to make:

  1. Heat ghee and add desiccated coconut, cardamom powder; stir and fry 2-3 minutes.
  2. Add evaporated milk and stir well.
  3. Cook till milk dries out and coconut mixture comes dry along together.
  4. Add sugar and cook till it mixes with stuffing.
  5. clarified butter and cardamom together till it comes dry along together.
  6. Mix flour and oil well. and disolve salt in lukewarm water.
  7. Mix folur mixture and salty water to make smooth hard dough. Cover it and let it set for at least 15 minutes.
  8. In meanwhile make syrup with sugar and water and keep it aside. We need lukewarm syrup.
  9. Take the dough and divide into 10-12 balls. Roll each ball into 3.5″ flat bread and place 1 tablespoon coconut stuffing on flat bread. Now fold like dumpling and seal it to follow pinch and twist method.Or you can use fork or cutter to seal dumpling/ pith.
  10. Repeat the process with rest of balls and coconut stuffing.
  11. Heat the pan with oil on medium and fry dumplings till those become golden brown.
  12. When all dumplings/ pitha are fried and add in lukewarm syrup. Coat dumplings/ pitha with syrup well.
    Keep aside all fried dumpling/ Puli Pitha.
  13. Serve Shahi Puli Pitha / Glazed coconut dumpling or store it when it cools down.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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