Shahi Puli Pitha / Glazed Fried Coconut Stuffed Dumplings

Shahi Puli Pitha / Glazed coconut dumpling is a foreign artistic version of fried Puli Pitha without compromising flavour. Instead of freshly grated coconut, I have used desiccated coconut here to make it easier for people especially keep in mind our second/third generation Bengali born immigrants who miss Bengali food badly. And instead of mawa I have used evaporated milk to make it more convenient and easier.

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

Love,

Rownak

• 1 cup flour
• ½ teaspoon salt
• 3 tablespoons ghee / oil
• Lukewarm water

• 2 cups desiccated coconut
• 1 cup sugar
• 1 teaspoon clarified butter / ghee
• 1 canned evaporated milk
• 1/2 teaspoon cardamom powder
• Oil for deep fry

• 1 cup Sugar
• 1/2 cup Water

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

• Instead of making daugh, you can use a shortcrust pastry or wonton sheet.
• Make sure to seal stuffing well, otherwise, it will come out while frying and will caramelised burnt stain on Pitha.

Rownak Jahan

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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