The best from Bengal

Pushpesh Pant

The Bengali sweets prepared with chhena have pushed off stage many other delectable mithais that Bengalis are inheritors to. Some of them cloyingly sweet like malpua or pantua. However, let us confess, we have never succumbed to the seductions of darbesh, the Bong boondi laddoo studded with colourful tidbits. What ranks very high on our list of preferences is puli peetha, a ras malai lookalike. Believe us, it eschews the much-hyped chhena and yet tickles the palate subtly. Our hostess, who introduced us to this subtle delight, told us this was traditionally prepared for the son-in-law. We haven’t been able to verify the authenticity of this bit of foodlore nor do we care to research it as long the good lady keeps serving us peetha on the platter. Light and refreshing, this is totally guilt free and well worth a try.

Ingredients

1 coconut (grated)

1 cup sugar (powdered)/palm date jaggery (crumbled)

2 cup rice flour

1 litre milk

Raisins (soaked in rose water)

½ tsp green cardamom powder

1 tsp pistachio and almonds (slivered)

Mix grated coconut with sugar/jaggery in a bowl. Sprinkle cardamom powder and mix. Dry roast the rice flour in a pan on medium heat for about five minutes; stir constantly.

Prepare the dough by slowly adding water and kneading. Roll this into balls, press between the palms to flatten and make a hollow in the middle. Pack it with coconut-sugar/jaggery mixture. Roll back into round balls again and shape into puli, flat crescents tapering, to a narrow, pointed end.

Next, boil milk in a thick-bottomed pan till it is reduced to less than half. Stir in the sugar and sprinkle cardamom powder. Gently lower the puli peetha and boil on low heat for about 15 minutes, stirring delicately once or twice. Remove from flame and allow it to cool. Garnish with raisins and slivered nuts. Serve chilled.