Narkel Puli Pithe
Delicate steamed rice flour dumplings filled with a sweet, fragrant mixture of coconut and jaggery. A beloved Bengali winter delicacy, perfect for festive occasions like Poush Sankranti.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Coconut Filling (Pur)
- b.Place a heavy-bottomed pan or kadai on low-medium heat. Add the freshly grated coconut and crumbled date palm jaggery.
- c.Stir continuously for 8-10 minutes. The jaggery will melt and combine with the coconut.
- d.Continue cooking until the mixture thickens, becomes sticky, and starts to leave the sides of the pan. Avoid overcooking, as the jaggery can become hard and chewy.
- e.Turn off the heat. Stir in the green cardamom powder and mix well.
- f.Transfer the filling to a bowl and allow it to cool completely before use.
- 2
Step 2
- a.Make the Rice Flour Dough
- b.In a separate saucepan, bring 1.5 cups of water to a rolling boil. Add the salt and 1 tsp of ghee.
- c.Reduce the heat to the absolute lowest setting. Add the rice flour all at once.
- d.Immediately start mixing with a sturdy spatula or wooden spoon, working quickly to incorporate the flour into the hot water until a rough, lumpy dough forms.
- e.Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 5-7 minutes. This allows the steam to cook the flour thoroughly.
- 3
Step 3
- a.Knead the Dough
- b.Transfer the warm dough to a large plate (parat) or a clean work surface. Be careful as it will be hot.
- c.Grease your palms with the remaining ghee. While the dough is still warm (but cool enough to handle), begin to knead it.
- d.Knead for 6-8 minutes, pressing and folding, until it becomes completely smooth, soft, and pliable without any cracks. If it feels too dry, sprinkle a few drops of warm water and continue kneading.
- 4
Step 4
- a.Shape the Puli Pithe
- b.Divide the smooth dough into 16 equal-sized small balls. Keep them covered with a damp cloth to prevent them from drying out.
- c.Take one ball and flatten it between your palms. Use your fingers to shape it into a small cup or bowl, about 2-3 inches in diameter, with thin edges and a slightly thicker center.
- d.Place about 1 to 1.5 teaspoons of the cooled coconut filling in the center of the cup.
- e.Carefully bring the edges together and fold the disc over to form a half-moon (crescent) shape, enclosing the filling.
- f.Pinch the edges firmly to seal them completely. You can create a decorative pattern along the sealed edge by pinching and twisting, or by pressing with a fork.
- 5
Step 5
- a.Steam the Dumplings
- b.Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Grease the steamer plate or idli stand with a little ghee or oil.
- c.Arrange the shaped puli on the greased plate, ensuring they are not touching each other to allow for even steaming.
- d.Place the plate in the steamer, cover with a lid, and steam over medium heat for 10-12 minutes.
- e.The pithe are perfectly cooked when they develop a glossy sheen and are no longer sticky to the touch.
- 6
Step 6
- a.Serve
- b.Turn off the heat and let the steamer rest for 2 minutes before opening the lid.
- c.Carefully remove the pithe from the steamer and let them cool slightly.
- d.Serve the Narkel Puli Pithe warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is key. It must be soft and smooth. Knead it well while it's still warm for the best results.
- 2Do not overfill the dumplings, as they can burst open during steaming.
- 3Ensure the edges are sealed very tightly to prevent the sweet filling from leaking out.
- 4Using authentic Nolen Gur (seasonal date palm jaggery) provides an unparalleled aroma and flavor that is signature to this dish.
- 5Keep the dough and shaped puli covered with a damp cloth at all times to prevent them from drying and cracking.
- 6If you have a 'Pithe Sanch' (dumpling mold), you can use it for faster and more uniform shaping.
Adapt it for your goals.
Fried Version (Bhaja Puli)
Instead of steaming, the shaped puli can be deep-fried in ghee or oil until golden brown and crisp. This version has a crunchy exterior and a soft interior.
Milk Based Version (Dudh Puli)Milk-Based Version (Dudh Puli)
The steamed or raw puli can be gently simmered in sweetened, thickened milk (kheer) flavored with cardamom and saffron. This creates a rich, pudding-like dessert.
Savory FillingSavory Filling
For a savory twist, replace the sweet coconut filling with a mixture of spiced lentils (dal) or sautéed vegetables.
Khoya FillingKhoya Filling
Add some khoya (mawa or milk solids) to the coconut and jaggery filling for a richer, creamier texture.
Why this is on our healthy list.
Gluten-Free Delight
Made entirely from rice flour, this dessert is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Source of Healthy Fats
The fresh coconut in the filling is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Natural Sweetener
The use of date palm jaggery (Nolen Gur) instead of refined white sugar provides trace amounts of minerals like iron, magnesium, and potassium. It also has a lower glycemic index compared to sugar.
Frequently asked questions
This usually happens for two reasons: the dough was not kneaded enough, or it was too dry. Ensure you knead the dough while it's warm until it's completely smooth and pliable. If it feels dry, add a few drops of warm water. Also, do not over-steam the pithe, as that can make them tough.