BENGALI SWEET (Puli petha)

BENGALI SWEET

(Puli petha)

INGREDIENTS:

200 gm of rice flour

1 tsp of powdered sugar

3 tbsp of ghee

oil or ghee for frying

300 ml of sugar syrup

For the filling:

1 cup of desiccated coconut

50 gm of date palm jaggery

3 tbsp of condensed milk

METHOD

To prepare the filling: Heat a kadhai and melt the jaggery over low fire. Mix in the desiccated

coconut and keep stirring on low fire. Mix in the condensed milk and continue to stir and cook and allow the mixture to dry up. Put off the heat and keep aside.

To make the dough:

Mix together the rice flour, sugar and ghee. Mix with your fingers to resemble bread crumbs. Add just enough water to knead into a dough. Keep beating the dough with your fingers so that it is pliable. With your palms roll out the entire dough into a long roll. Place this roll on a rolling board and cut half inch sized pieces. Roll each of these pieces into a circular round ball.

Roll out each of these balls into a two inch circular chappati. Hold the small chappati in the left palm and place a portion of the filling in the centre. Fold up the sides and make a small round cake. Prepare all the cakes in this way. Heat ghee or oil and fry over medium heat for 3-4 minutes and then reduce the heat and fry till the cakes are crispy and golden brown. Fry a few cakes at a time. Once each lot of cakes is ready, drop these into the prepared sugar syrup and leave in the syrup for 30-40 minutes before serving.