Saturday, 24 January 2015

Tradition Bhaja Pithe (Coconut Stuffed Sweet Potato Fry)

Recipe Cook Time   :   1 hr. 30 min. (approx.) 


For making dough:
·        Boiled moong/mung dal -1 and 1/2 handful
·        Sweet potato( medium size)-2 no
·        Rice powder( for binding)_ as require
·        I took one cup( for measurement I used tea cup)
·        Flour-1 tsp.
·        Roasted cumin seed powder-1/2 tsp.
·        Salt-1/4 tsp.
·        Sesame seed – 1 ½ tsp.
·        White oil-for deep frying

For Jaggery syrup:
·        Jaggery -1 /2cup
·        Water-1 cup

Coconut filling ingredients:
·         Grated coconut-2 no.
·         Nolen gur (jaggery)-1 ½ cup.
·         Green cardamoms crashed-2 no.

Method (Coconut filling):
·        In a Kadai on medium heat add coconut and jaggery. Stir constantly. When the mixture is sticking at the edge of the Kadai, it is done. Remove from heat and keep aside.

Jaggery syrup:
·        Let boil water and jaggery .when it's becoming thick, remove from heat.
·        Test using your two fingers, it should be bit sticky.

For dough
·        In a bowl put boiled moong/mung dal and boiled sweet potato. Mashed well.

·        Add jaggery, little bit salt, roasted cumin powder, Sesame seed in it and mix well.

·        Add flour and rice powder and make soft dough.

Process of making Bengali pitha/pithe:
·        Make small balls from the prepared dough.
·        Take one by one and flatten using your palm, then with your thumb and fingers make shapes like bowl or like small container.

·        Stuff coconut filling into it and close its edges and make a shape like puli-pitha as shown in picture.
·        Deep fry in medium hot oil till it become golden brown.
·        Now finally deep it into jaggery syrup that prepared earlier.

·       Then arrange all pithas in a serving plate after taking out from syrup.

·        Let it cool.
    [Personally I prefer cool pitha]
·       It is ready to serve. 

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