Nolengurer Puli

This post should have come long ago but due to some unavoidable circumstances it got delayed.In the last post i mentioned 'Poush perbon' (festival of poush) & the cuisine involved with the festival.Although the season is over (sorry for the delay) i am going to describe a recipe typical of that season.
The last time you learned to make 'vaja pitha'.Today you will learn the recipe of 'Puli' which is a kind of steamed dumpling dipped in thickened milk sweetened with sugar & 'nolen gur'.

Ingredients :- 

1. Powdered rice 
2. Milk 
3. Grated coconut
4. Milk solids
5. Molasses
6. Nolen gur-a kind of molasses derived from date palm sap.

Procedure:-

Make a dough mixing milk with the powdered rice.Mix grated coconut , little bit of milk solids & molasses on a heated pan to make the fillings as you did for 'Vaja pitha'.Make little  dumplings with the dough filling with the coconut mixture.Boil the milk in a pan with sugar for some time to thicken it.Add dumplings & cook for some time .Add nolengur at the end when the pan is out of oven.Stir to mix.

VAJA PITHA

The month of 'Poush' {December-January} is a great month of festivities for Bengalis.And no festival is complete without special dishes particularly made for that festival.What a cake is to Christmas,the 'Pitha' is to Poushmas i,e the month of Poush.There are many types of Pithas.Some are fried with or without sugar syrup,while some are steamed(Pulis) to be eaten with thickened milk scented with cardamom.Following is a simple recipe of 'Vaja Pitha' (fried Pitha) which one can eat fresh & hot.

VAJA PITHA

Ingredients:-

                       1 Moong dal

                   2 Coconut

                   3 Molasses

Procedure:-

 Boil the moong dal with a little salt & sugar,enough to make it tender. Throwaway the water,mash the boiled dal to make a dough.Take grated coconut in a pan & mix the molasses with it while heating over an oven.Stir the mixture as the molasses melts & mixes with the grated coconut to make a homogeneous mass.Make dumplings with the dough filling each with the coconut mixture.Fry the dumplings in any kind of white oil.Serve hot,but stale ones are equally good.