Dudh Puli (দুধ পুলি)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন। 

Ingredients:

1. Coconut -1 cup+2 Tbs(grated)
2. Jaggery (liquid or grated) - 1 cup+1/4 cup (Tips) 
3. Milk -1 litre
4. Almond - 2-3 Tbs chopped (optional)
5. Rice flour - 1 cup
6. Water - 1 cup
7. Cardamon powder - 1/2 ts (optional)
8. Salt - 1/2 ts

Procedure:

1. Boil milk in medium heat and allow it to cool down to the room temperature.
2. Heat a pan in medium heat. Add coconut and jaggery, stir until it mix properly and no juice remain.
3. Boil 1 cup water in a pan with salt (use a heavy bottom pan). Then slowly add rice flour and stir continuously. Heat till there is no water left. Remove from the pan and  knead well till the dough become soft, smooth and not sticky.
4. Make 32-35 small ball from the dough. Spread the ball a little with a rolling pin. Stuff the mixture into it. Fold it and seal the edges so that filling doesn't come out. (see the picture)

5. Now add 1 cup jaggery and 2 tbs coconut into the milk which you have boiled earlier. Add cardamon powder if you. (Tips)
6. Boil the Milk in medium heat for 5 minutes and then slowly add puli into it. Cover the pan and let it cook for 10 minutes in medium heat. Stir it occasionally.
7. Then turn the heat to low and keep it in low heat for another 5 minutes. 
8. Now allow it to cool down and then serve.

Tips:
***You can use sugar instead of jaggery. Also you can use all purpose flour (Maida) instead of rice flour.
***Do not put jaggery into the hot milk if you put then curd will come out from the milk. If you use sugar then put the sugar into the boiled milk.

Vapa Pitha (ভাপা-পিঠা)

Ingredients:

Rice flour -2 cup Warm milk or water-1/2 cup Salt- 1 ts Sugar- 2 ts Shredded coconut - 1/2 cup Shredded Jaggeryr- 1/2 cup

Accessories needed: Vapa pitha making pan  (if you do not have the pan, take a saucepan with lid and some aluminium foil; and follow the alternate way described in the below ) Small bowl One piece of cloth

Procedure:

1. For this pitha the rice flour have to be little coarsely grinned  Back in our country there are lots of place where we can grind the rice grain for this kind of pitha. But in USA I have to make my own coarsely grinned rice flour. So here is the procedure to make your rice flour for this pitha. Take 3 cups of Bashmati rice, wash them well and put in a strainer to drain the water completely   Now place some paper towel on a large tray and spread the washed rice on it. Keep in a warm place to dry the rice.Occasionally spread them. When the rice dried up completely grind them in your coffee grinder. (Remember grind them little bit coarsely, but this rice flour will niether be too coarse nor too fine) 
2. Now it is time to make the delicious pitha. Take 2 cups of rice flour in a mixing bowl, add the salt and sugar, and mix them. Now slowly add the milk in the dry mix and start to mix them. This mixture will neither be like a dough nor like a batter, it will just be wet. When you take some mixture in your palm and press them, it will form a ball at first and then break down.
3. Now cover the bowl and set it aside for around 6-7 hours. (In our country this pitha is specially made in the morning in Winter season. Everyone likes to make the mixture at night and make their pitha early in the morning. So if you want, you can also prepare your pitha mixture at night and make delicious pitha early in the morning)
4. Now pour water up to the half of the pan and put the pan on the burner to boil the water. In the mean time grate the coconut and jeggary and set aside. (here I used the special vapa pitha making pan. If you do not have that do not be upset..:) just follow the alternate way describe in the below)
5. Now take a strainer, place it on top of a bowl and put some rice flour mixture (which you prepared earlier) and sieve it trough the strainer with the help of your hand.
6. Take the small bowl spread some flour mixture on it to cover the bottom, put some shredded coconut and shredded jagger, and then again put some rice flour mix on top of them and gently press the top to make it plain. Now cover the top of the bowl with the piece of cloth and carefully flip the bowl with the help of the cloth on the the hole of the pan where vapor started to come out. Then carefully take out the bowl and cover the pan with the lid. (The piece of cloth will hold the bowl shaped pitha on top of the covered saucepan) Wait for around 4-5 minutes to cook the pitha in the steam. Then carefully take it out  from the pan with the help of a big spatula or big spoon.(you can see the whole procedure in the video attached in the below)
If you can not see the video in the YouTube, please click here to see in the vimeo.com.
7. Prepare rest of your pitha and enjoy with your family .

Alternate way if you do not have the pan:

Take water up to the half of a saucepan and cover it with the aluminium foil (use double layer of foil and try to fold the side of the foil tightly so that vapor can not be come out ) . Take a fork and make some holes in the middle of the covered foil. Those holes will be the only way to come out of the vapor from the saucepan where you will put your pitha to make. Put your saucepan on the burner to boil the water.

.

Kolar Pitha (কলার পিঠা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Ripe Banana -1
2. Rice flour - 3/4 cups
3. Flour - 2 Tbs
4. Egg -1 
5. Jaggery- 5 Tbs or to your taste (soaked in around 1/2 cup of water)
6. Sugar - 1 Tbs (optional)
7. Salt - 1/4 ts
8. Baking powder - 1/4 ts
9. Oil - to deep fry

Procedure :

1. Mashed the ripe banana nicely in a mixing bowl. Add the jaggery soaked water, rice flour, flour, salt, baking powder and mix them well.
2. Take egg in a bowl and beat it well. Then add the beaten egg to the banana mixed batter and mix them. 
3. Make a nice smooth batter by mixing all the ingredients and keep it aside for 15 minutes.

4. Now heat the oil in the frying pan. when oil is heated enough take a spoon of batter and carefully add it into the oil. Add another three or four batch and fry them nicely.

5. Remember do not hurry during frying, otherwise they will remain uncooked inside.
6. When the both side turn a nice brown color, take them out on a paper towel to soak the excess oil.
7. Fry the rest of the batter and serve them.

Golap Pitha (গোলাপ পিঠা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Milk- 1 cup
2. All purpose Flour - 1 cup
3. Salt- 1/2 ts
4. Oil/ghee- 1 Tbs
5. Sugar- 1 cup
6. Water - 1/2 cup
7. Oil - for deep fry

Procedure :

1. Take milk in a pan, add salt and make it boil in a medium heat. When milk start to boil, add the flour in it and stir it to mix flour with milk. Mix the dough for about 2-3 minutes in the heat.
2. Now take the dough in a plate and keep it to cool little bit so that you can handle it with hand. Take the oil/ ghee in your hand and start to mix the dough nicely. Mix it for about 6-7 minutes to form a nice dough. Then divide the dough to 7-8 small balls.

3. Take one small ball on your rolling board. Spread little bit dry flour on it and make a thin ruti.
4. Take a 6-7 cm round cookie cutter or any round shape sharp edge glass or cup and cut some small round shape part from your large ruti.
5. Put 3 small ruti on top of one another, take small part from the excess of ruti to put in the center of your flower. Then make your flower following the procedure described in the video.
If you can not see the video in the YouTube, please click here to see in the vimeo.com.
6. Pour the water in a saucepan, add the sugar in it and make it a boil. Then keep it in a low heat to simmer.
7. Now heat the oil in a medium heat. When oil is heated enough put the flowers in the oil and fried the both side till a nice golden brown color comes out. (remember do not hurry during frying otherwise your pitha will remain uncooked).
8. Take out the pitha on a paper towel to soak the excess oil. Then put them in the sugar syrup which is simmering in the low heat. Flip your pitha in the syrup for couple of time to coat it with sugar syrup. Then take them out on a plate.

9. Make rest of the pitha following the same process.
10. Keep your pitha to cool down to room temperature. Then surprise everyone by serving this nice Golap Pitha.

Courtesy:
Israt Jahan (Disha)

(Columbia, SC, USA)

Teler Pitha(তেলের পিঠা)

Ingredients:

1. Rice flour-1 cup
2. Atta flour-1/2 cup
3. Jaggery  (grated) / Brown sugar-3/4 cup or according to your taste
4. Salt-1/4 ts
5. Oil- for deep fry

Procedure:

1. Soak jaggery with little warm water and mix well. There should not be any lumps.
2. Put rice flour and flour to a mixing bowl. Mix well. Add jaggery and knead well. Add little warm water and make a batter. The batter should be thick like cake batter. Cover the bowl and keep it around 30 minutes.
3. Heat oil in a deep pan. Take a deep round shape spoon. When the oil become hot enough take a spoon full batter and add to the oil. 
4. If oil is heated perfectly then pitha will remain in the bottom for few seconds and then puffs up. When it puffs up flip the side and fry.
   
   
5. Then take out on a paper towel to soak the extra oil.

Bibikhana Pitha (বিবিখানা পিঠা)

Ingredients:

1. Rice flour-2 cup
2. Egg-4 pieces(beaten)
3. Coconut-1 cup(grated)
4. Sugar-1 cup or according to your taste
5. Powder milk-3/4 cup
6. Ghee-3/4 cup
7. Cardamon powder-1/2 ts
8. Water-1 cup
9. Raisin and pista-few pieces for garnish
10. Ghee-1 Tbs for brush the baking pan

Procedure:

1. Heat a pan in medium heat. Fry rice flour around 2-3 minutes. Remove from the pan to a mixing bowl.
2. Add all ingredients to the mixing bowl except raisin,pista and 1 Tbs ghee. Mix them well to make a smooth batter.
3. Brush the baking pan and pour the batter in it and bake it in 200 f around 1 hour.(different oven may vary temperature. So, check it with a knife. Insert it into the pitha. If it comes out clean then your pitha is done. If it seems still liquid or sticky, keep it  in oven for another 5-10 minutes and check again.
   
   
    
4. Cut it according to your desire shape,decorate with raisin and pista and serve.

Puli Pitha(পুলি পিঠা)

Ingredients:

1. Coconut-2 cup
2. Jaggery/sugar-5-6 Tbs or according to your taste
3. Cardamon powder-1/4 tsp (optional)
4. Rice flour-1 cup
5. Salt-1/4 tsp

Procedure:

1. Heat a pan in medium heat.Add Coconut,jaggery/sugar and cardamom powder and stir.
2. Cook it for 5 minutes or until it get a thick consistency. Remove from the pan and set aside.
3. Boil 1 cup water in a pan with salt(use a heavy bottom pan). Slowly add rice flour and stir continuously. Heat till there is no water left. Remove from the pan and  knead well till the dough soft and smooth and not sticky.
4. Make 12 small ball from the dough and make small bowl shape with your hand(see the picture). Put coconut mixture in the middle of the dough bowl and seal the edge.
   
   
5. You may also spread the ball a little with a rolling pin. Stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out.
   
   
   
   
6. Now it get puli shape like picture.
7. Arrange puli in a steamer and steam those for about 10 min.
8. In absence of steamer place 5-7 puli in a colander. Boil 1 liter water in a deep pan. Put the colander over the pan and cover the colander with a lid and keep it for 10-12 min.By this time puli gets steamed properly.
   
   
9. Take it out and let it cool. Steam rest of the pitha in the same process.
10. Now it is ready to serve.

Pakan pitha(পাকান পিঠা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients: Ripe banana- 1 Rice flour-1 cup Flour- 1/4 cup Sugar-5 Tbs or your choice Baking powder-1/2 ts salt-1/8 ts Water- around 2/3 cup Oil- for deep fry

Procedure:

1.  Peel the banana and mashed it smoothly.
2. Take rice flour, flour, sugar, salt, baking powder in a bowl and mix them well to distribute all things evenly.
3. Now take the mashed banana in a mixing bowl, add the dry ingredients small amount at a time and knead them. Add water slowly and make it like a dough consistency. Knead the dough well to make it smooth and lump free. Then keep the dough to rest for about half an hour or more.

4. Divide the dough to small balls. Brush little oil on a plate, take a ball and press it on the plate to make it around 1/2 cm oval shaped disk(like shown in the picture).

5. Heat oil in a medium high heat. When oil is heated enough put one pitha into the oil. If oil is heated perfectly then pitha will remain in the bottom for few seconds and then puffs up. When it puffs up flip the side and fry few seconds and then take out on a paper towel to soak the excess oil.(don't fry pitha too much, otherwise it will become hard)

6. Fry all the rest of pitha in the same process and serve hot. 

*** When pitha become cool it may be seems little hard to eat. At that time boil some water in a pan, put a steamer on the pan and place your pitha on it and cover it. Steam your pitha around 5-8 minutes and then take out and enjoy.

Lobongo Lotika Pitha(লবঙ্গ লতিকা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Grated coconut- 2 cup
2. Sugar- 1/2 cup or your choice
3. Butter/ghee/oil-1/2 Tbs + 2 Tbs
4. Cardamom-2 piece
5. Cinnamon-1 stick
6. Clove-10-15 pieces
7. Flour- 1 cup
8. Salt-1/2 ts
9. Warm water- approximately 1/2 cup or less
10. Oil- for deep fry

Procedure:

1. Take 1/2 Tbs ghee/oil in a pan and heat it to a medium heat. Saute cardamom and cinnamon,then add the coconut, sugar and salt and mix it well and keep it in medium heat. Stir occasionally. Make the mix dry and separated, then take off from heat and set aside.
2. Now take flour in a bowl, add salt,2 Tbs ghee/oil and mix well. Slowly add warm water, knead well to make a nice dough. Then divide the dough to small balls.
3. Take a ball on rolling board and make a small size ruti. If necessary use flour during making ruti.
4. Cut ruti with a knief to make a square shape.
5. Now place small amount of coconut mix in the middle of the square ruti, gather all the side in middle to cover mix and close it by putting a clove in the middle (see the video). Make all the puli following by this process.
6. Heat oil in a pan. Put one puli into oil, if it stands in the bottom for few seconds and then puff up you will understand oil is perfectly heated. Then add another few puli and fry them slowly until the both side get a nice brown color.

7. Then take them out on a paper towel to soak excess oil. Fry rest of the puli and serve.

Patichapta Pitha(পাটিসাপটা পিঠা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:
For Kheer:

1. Milk-2 liter
2. Sugar-1 cup or your choice
3. Coconut-1 cup grated(if you want only milk kheer don't add coconut)
4. Oil-around 2 Tbs
5. Salt-1/4 ts

For Pitha Batter:

1. Rice flour-1 cup
2. Sugar-1/4 cup
3. Milk- around 2 cup(warm)
4. All purpose flour-2 Tbs
5. Egg-2(beaten)

*Oil- around 2 Tbs to brush the pan.
Procedure:

1. Boil milk in a heavy bottom pan.Bring boil and then turn the heat in medium.
2. Boil until it become almost half. Add sugar. Stir occasionally all the time of boiling to prevent burn bottom of the pan.
3. When it become 1/2 liter(2 cup),add grated coconut. It will be a soft creamy brown solid. Remove from the pan and set aside.

4. Take rice flour and all purpose flour in a bowl, add salt and sugar and mix well. Then slowly add warm milk to the flour. Beat with a whisk. Add beaten egg and again beat until the batter become smooth and do not appear any bubble. Keep the batter for 25-30 minutes.
5. Now take a pan and brush oil.( you can use kitchen tissue or a clean piece of thin cotton cloth to brush)

6. Take a big round shape spoon. When the oil become heated put one spoonful of the batter on the middle of the pan and round the pan carefully so that a circular shaped wrapper can be form. Turn the heat low and cook it until the wrapper can be lifted without sticking.
7. Remove it from the pan on a plate, place some kheer in a line on one corner of the wrapper and wrap it from the one corner pointing towards you and make a roll.

8. Make the rest of the pitha in the same process.

Deep Fried Puli Pitha (ভাজা পুলি পিঠা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Coconut-1 cup(grated)
2. Date jaggery(gur)/Sugar-4/5 Tbs(for filing)
3. Sugar-1/2 cup(for dough)
4. Rice flour/all purpose flour(maida)-1 cup
5. Cardamom powder-1/2 ts
   
6. Salt-around 1 ts
7. Oil-for deep fry

Procedure :

1. Heat a pan in medium heat. Add coconut and date jaggery(gur)/sugar. Stir around 5 minutes. Add cardamom powder and stir until it become little sticky and thick consistency. Remove from the pan and set aside.
   
2. Boil around 1 cup water with salt(use a heavy bottom pan). Slowly add rice flour/maida and stir continuously. Add sugar and heat till there is no water left.
3. Remove from the pan. Knead well till the dough soft and smooth and not sticky.
   
4. Make small ball from the dough. Spread some dry flour where you want to roll. Keep the ball on it and roll with rolling pin into thin round shape.
5. Fill the coconut filling in the corner and fold in semi round shape like half moon. Seal the edge by pressing with your finger so that the filling does not come out. Cut the sealed edge with kitchen scissors/pizza cutter or knife to get the puli shape.
   
   
6. Heat oil in a deep frying pan and fry puli in medium heat until both side turn golden brown.
7. Now your fried puli is ready.
   

Nakshi Puli(নকশি পুলি )

Ingredients:

1. Grated coconut- 2 cup
2. Sugar- 1/2 cup or your choice
3. Clarified butter/ghee/oil-1/2 Tbs + 2 Tbs
4. Salt-1/4 ts
5. Cardamom-2 piece
6. Cinnamon-1 stick
7. Bay leaf-1 piece
8. clove-2 piece
9. Flour- 1 cup
10. Salt-1/2 ts
11. Warm water- approximately 1/2 cup or less
12. Food color-1/2 ts(dissolve in 1 ts water)
13. Oil- for deep fry

Procedure:

1. Take 1/2 Tbs ghee/oil in a pan and heat it to a medium heat. Fry the whole masala (cardamom,cinnamon, clove, bay leaf) for 2-3 seconds, then add the coconut, sugar and salt and mix it well and keep it in medium heat. Stir occasionally. Make the mix dried and separated, then take off from heat and set aside.( drying the mix is necessary if you want to preserve your puli, otherwise puli will not remain crispy.)
2. Now take four in a bowl, add salt, ghee/oil and mix well. Slowly add warm water, knead and make a nice dough. Then divide the dough to small balls.

3. Take a ball on rolling board and make a 2 inch disk size ruti. If necessary use flour during making ruti.
4. Now place small amount of coconut mix in the middle of the disk, gather all the side in middle to cover mix and close it by pressing in the middle and give a color point in the middle of puli with your finger (see the video). Make all the puli following this process.
5. Heat oil in a wok or pan. Put one puli into oil, if it stands in the bottom for few seconds and then puff up you will understand oil is perfectly heated. Then add another few puli and fry them slowly until the both side get a nice brown color. Then take them out on a paper towel to soak excess oil. Fry rest of the puli and serve.
6. You can preserve it in a airtight container.( make sure all puli is cooled down to room temperature before preserve it.)

Chita Pitha(ছিটা পিঠা)

Ingredients :

1. Rice flour-1 cup
2. Plain flour-1/4 cup
3. Water-around 2 cup
4. Oil for brush the pan
   
5. Salt-1/2 ts or according to your taste

Procedure :

1. Place rice flour to a bowl. Add water and salt to the rice flour. Mix well. Keep the batter aside.
   
   
2. Brush oil in a pan. Heat in medium. Spray batter on the pan with your hand.(See the video)
3. Wait for few seconds. Then remove from the pan carefully. Every time you just mix the batter with your hand before spray.
4. Enjoy with chicken curry.

Moong Pakan Pitha (মুগ পাকন পিঠা)

Ingredients :

1. Rice flour-1 cup
2. Moong dal-1 cup
3. flour-2 Tbs
4. Egg-1(beaten)
5. Cardamom-3/4 pieces
6. Sugar-1 cup (for sirap)
7. Oil for deep fry
8. Salt-1 ts or your choice

Procedure :

1. Grind cardamom seeds and keep aside.
2. Wash dal. Place 3 cup water into a deep pan. Add dal to the water and boil until it become soft, then stir it continuously to make it paste. If needed add more warm water. When dal become thick and water reduced add rice flour,grind cardamom,flour and salt, mix it continuously. When it become dry enough to make dough, remove from the pan into a mixing bowl. It should not be too soft.
3. Add beaten egg and knead it well to form a dough. Divide the dough to mideum size ball.
   
4. Take one ball on a rolling board and spread with rolling pin to a 1 cm thick sheet. Cut and design pitha according to your choice with shaper and toothpick.
   
5. Place 1 cup sugar to a deep pan. Add 1/4 cup water and boil. When sugar melted and syrup become thick enough turn off heat. You can test thickness by palcing one drop of syrup on the side of pan with a spoon. If the drop stand on the side it is thick enough.
   
6. Heat oil in the pan. Fry slowly your pitha until both side become brown.Do not hurry during fry otherwise pitha will remain uncooked inside.
   
7. When frying is done take out it from oil to a paper towel, soak the oil in the paper towel and then place it to the syrup. Flip the both side into syrup for 30-40 seconds, then take out pitha in a plate.
8. Cool down to the room temperature and serve.
9. You can preserve your pitha into a airtight box.

Sanjer Pitha(সাঁজের পিঠা)

Ingredients: Flour-1 cup Milk - 1 cup Egg-1 Sugar- 1/4 cup or your taste Salt-1/4 ts Baking powder-1/2 ts Oil- approximately 4 cup or for deep fry Rosette/Timbale Set (সাঁজ or shaper like the picture)

**If batter seems too thick you can add little bit of milk.
**Before making your pitha boil your সাঁজ(shaper) into water for 20 minutes, this will help to make pitha nicely.

Procedure:

1. Take a deep bowl and beat egg well.
2. Add milk, sugar, salt, baking powder and again beat it.
3. Now slowly mix flour and beat it. Beat the batter well so that flour can be mixed with milk and no bubble appear in the batter. Then keep it aside for 20/30 minutes.

4. Heat the oil in a deep pan. Deep সাঁজ (shaper)into the oil when it(oil) start to heat. It is important to heat সাঁজ (shaper) well enough along with oil so that the batter can be sticked to the সাঁজ(shaper).
5. When it(সাঁজ) is heated well enough, take out from the oil and quickly deep 3/4 part of it(সাঁজ) into the batter (like the picture below) and wait for 5 seconds. Do not deep it (সাঁজ) fully, otherwise you can not separate your pitha from it(সাঁজ) in the oil.

6. Now take out সাঁজ(shaper) from the batter and quickly deep it into oil. Lightly shake the shaper(সাঁজ) so that pitha can be come out from the shaper(সাঁজ) and then fry your pitha slowly until it looks golden brown. Do not hurry when frying pitha or it will be burn or will not be crispy enough. When frying pitha deep সাঁজ(shaper) into oil again for your next pitha.

7. Careful about the heat of the oil. It should not be too hot.
8. When pitha turns to the golden brown color, take out it from oil on a paper towel and in the same process make all of your pitha. Serve your pitha and make everyone happy.
9. You can preserve it in a airtight box for 3/4 weeks.

Khejur Pitha(খেজুর পিঠা)

Ingredients:

1. Semolina/Shuji- 1 cup
2. Flour -1/2 cup
3. Egg- 1
4. Sugar - 1/4 cup or your taste
5. Salt - 1/8 ts
   
6. Clarified butter/Ghee/oil- 1 Tbs
7. Baking powder- 1/4 ts
8. Warm milk- 4 Tbs
9. Oil - for deep fry

Procedure:

1. Take shuji, flour, sugar, salt, baking powder and ghee in a large bowl, and mix it well.
2. Now add the egg and knead the dough. If dough is too dry spread milk and knead it. Dough must not be too dry or too soft. It should be soft enough so that you can make balls with that. If it is not necessary do not use milk.
   
3. Make small balls from the dough.
4. Take one ball and shaped it like an egg, then spread it on top of a colander thinly and start to fold from one end and finish it to another end and close it.
5. In the same process make all the pitha.
6. Now heat oil in a pan.
7. When oil is heated enough, add 3/4 pitha into it, stir it and fry it slowly until it turns to deep golden brown all over and then take it out from oil to a paper tissue. Do not make it hurry otherwise your pitha will remain uncooked inside.
8. Fry rest of the pitha in the same process and serve it.
9. You can preserve this pitha in a airtight box for 2/3 weeks. To preserve make sure your pitha is cool down.