Bengali Poush Parbon Special Recipes – Pithe Puli For Makar Sankranti

Happy Makar Sankranti To All

As sun transmigrates from one zodiac to another, season changes, life moves on and it is that time of the year again to say thank you to Mother earth for selflessly providing us with abundant harvest, shelter and bountiful of happiness. At the same time we must not forget that the highest appreciation is not to utter words but silently living by them, each day of the year.

Here is a roundup post of 11 Bengali pithe-puli platter, that we prepare with  freshly harvested rice, new jaggery or notun gur and coconut,  specially during Poush / Makar Sankranti.

Click on the title of each pithe for the recipe:

Choshi r Payesh / Chushi Pitha Payesh – It is an ethnic, lost and almost forgotten dish which is pertaining to Bengali cuisine only. Choshi are nothing but hand rolled semai or kind of rice pasta which are sundried, lightly fried in ghee and then simmered in boiling milk till it become creamy and rich.

 

 

Mung / Moong Pakon Nakshi Pitha : Beautiful designs are etched on rolled out lentil and rice dough with the help of thorns of palm trees or toothpicks. These were then deep fried and later dunked in syrup.

 

 

Dudh Puli Pitha / Pithe :  rice dumplings are stuffed with sweetened coconut and jaggery filling and then simmered in thickened milk till lusciously rich and creamy.

Bengali Doodh Puli / dumplings

 

Ranga aloo r Rosh Pitha / Mishti Aloo r Rosher Pitha / Sweet Potatoes Dumpling : This one is my personal favorite. Sweet potatoes are first boiled, then mashed with spices and then these are stuffed with coconut sweetened with jaggery and then deep fried and dunked in light syrup.

 

 

Dhakai Bhapa Pitha / Assamese Tekeli Pitha / Dhupi Or Dhunki Pitha : Bhapa pitha  or steamed rice cakes are staple morning breakfast in many regions and also a special sweet prepared during makar sankranti, Indian harvest festival. Rice flours are steamed in bowl filled with layers of coconut and jaggery filling.

 

 

Patishapta Pithe (with rice flour) – soft and lacy rice crepes filled with coconut and jaggery filling . Some also uses khova to make it more creamy.

 

 

Notun gur er Payesh : In Bengali homes every occasion from birthday to festivals, it is marked by preparing payesh / kheer and specially during poush / makar Sankranti  this is being prepared with sesaon’s freshly harvested date palm jaggery.

nolen gurer payesh

Narkel er Naru With Notun Gur / Coconut Laddos With Date Palm Jaggery: Narkel gur er naru we prepare on many occasions including makar sankaranti and Bengali Kojagari Lakshmi Puja.  Coconut jaggery sweet confection balls. Simple and amazingly delicious. You need just three ingredients to make this beautiful confection.

Coconut jaggery balls

Mug Daler Bhaja Pitha / Mug Shamali : savory lentil shells are stuffed with coconut and jaggery and then deep fried in hot oil. If you want you can dunk them later in syrup too.

 

Mishti Aloo r Pantua / Sweet Potato Gulab Jamuns : Sweet potato gulab jamun or mishti aloor pantua as it is popularly known in Bengal is one heavenly dessert that make good use of super food like sweet potatoes and a must have in our home during Sankranti festival.

Sweet potato jamuns

 

Til Badam Ki Chikki / Sesame And Almond Brittle : Indian style sesame almond brittle with brown sugar – til badam ki chikki is a north Indian / Maharashtrian  Makar Sankranti special.

Sesame almond chikki / brittle

Stay Blessed Always

Sukanya