Pithe Puli: Poush Parvane Pithe Parab

Highlights

  • Be it salty or sweet petpujo goes on throughout the winter. And in winter, they make food equipment by having fun.
  • I will wear it on the back of Bengalis this season. Aus paddy was grown in every house in rural Bengal.
  • And the Bengalis started preparing to make that new rice on their backs.

This time the digital desk: Be it salty or sweet petpujo goes on throughout the winter. And in winter, they make food equipment by having fun. I will wear it on the back of Bengalis this season. Aus paddy was grown in every house in rural Bengal. And the Bengalis started preparing to make that new rice on their backs. Although not as skilled as mothers and grandparents, many of today’s generation are desperate to maintain their own nation’s heritage.

Here is the recipe for some Pithe Puli recipes for them. If you can create your own heritage you will be able to pass on to your future generations. The festival of Poush Parvan will not be closed.

Chitai back
Chitai has a lot in common with Gola Ruti. And the funny thing is that it can be eaten either sweet or salty.

Ingredients (Sweet Back)
Atap rice – 3 cups, amount of salt, date molasses – two and a half cups, milk – 2 liters, cinnamon 2-3, cardamom – 2, water – 3 cups,
Cashew-raisins

Method
Soak the rice for 2 to 3 hours. Then add a little salt and leave it for an hour. Then make batter with warm water in the mixture. Make sure the batter is not too thick or too thin. Chitai is best on a clay pot. Nowadays it may not be possible. So work can be continued on iron or nonstick pan. Heat a frying pan and brush with white oil. Then spread the rice batter lightly with hot oil with a sleeve. Immediately sprinkle a little water on it with the lid on the pan. Remove from the back after 3 to 4 minutes.

To make back juice, mix date molasses with water and take it with fire. When the mixture boils, add cardamom, cinnamon, cashews and raisins. Now cool it and mix milk in it. Absolutely do not give milk in hot condition.
Mix the milk well with the sleeve and reheat. When 2 liters of milk becomes thick, 1 liter should be taken. While it is still hot, soak the backs in milk juice for at least 5-6 hours. Then serve. Better a poor horse than no horse at all.
Again, it is better to eat any salty curry like chitai pitha, such as potato curry, potato cauliflower curry or even minced meat.

Puli on the back
There are many types of delicious puli backs. Such as Narkelpuli, Dudhpuli, Jhalpuli, Vapapuli and Kshirpuli. Now the recipe for coconut puli is given.

Materials
Coconut Cora – 1 whole coconut, rice powder – 500 gms, molasses – 1 cup, flour – 1/4 cup, water – 1 cup, oil quantity

Method
In a pan, combine coconut whipped cream and molasses together to make pur. Let the coconut water dry completely. The coconut puree will be completely dry. Heat water and stir well with rice powder and flour. When the rice powder is cooked, take it down and carefully make the dough. Make small lentils and sand them like lentils. Make sure it is not too thin.

Fold the coconut in half inside the luchi and cover the mouth with water. Much like Momo. Puli molds are also available in the market. Now heat the pan and deep fry it in oil.

Photo courtesy: Instagram

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Pithe Puli: Poush Parvane Pithe Parab

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