Bhaja Pitha Delightful Recipe For Winter | Channar Daler Pitha

As part of Bengali culture, making Pitha Puli at home during Makar Sankranti is customary. However, I have seen since I was a child that my father gather the necessary ingredients, such as flour, sugar, and other items, in the days preceding Makar Sankranti at my home. My mother would begin cooking the Bhaja Pitha the night before the celebration. We would also help my mother make delicious Bhaja Pitha as a family activity.

Bhaja Pitha recipe may appear simple, but all it takes is a strong sense of proportions, which comes with practise. The major component, channar dal (Bengali split chickpea), works its magic, and all purpose flour serves only as a binding agent. So, when combining these two, just make sure the proportions are perfect – too much all-purpose flour will make the dumplings hard and affect the taste. This is how I did it.

Ingredients for making Bhaja Pitha Recipe:

For coconut filling:

• 500ml cow milk
• 1 cup shredded coconut
• 1/2 cup patali gur /dry palm jaggery
• 1/2 teaspoon elaichi /cardamom

For the outer covering (puli):

• 1/2 cup flour
• 1/2 cup channa dal (split chickpea)
• 1teaspoon baking powder
• salt to taste
• 2 tablespoon refined oil
• water as needed

For dry syrup:

• 1/2 cup water
• 1/2 cup sugar

How To Prepare Bhaja Pitha Recipe:

Preparation for coconut filling:

1. In a heavy bottom pan bring the milk to boil over a medium flame. Stir around 30 minutes and once the milk has thicken to a creamy consistency.

2. Add the dried shredded coconut, when the milk has been reduced by half. mix together.

3. Add sugar. mix well to dissolve them into the coconut mix. If you find the find the coconut mix turning little dry add cup of milk as needed.

4. Add patali gur/dry palm jaggery.

5. Add elaichi.

6. Turn off the heat and keep aside.

Preparation for the outer covering:

1. Soak the channa dal in water for at least 1/2 hours. Boil the dal in a pressure cooker adding litle amount of water with whistle.

2. Drain the access water and grind the soaked dal into a coarse paste using a food processor or blender.

3. Now, take flour in a large bowl. Add baking powder. salt 1tsp and cooking oil 2 tbsp. Mix well.

4. Add channa dal, mix together. To knead the dough add water batch by batch. Knead until smooth.

5. Divide the dough into small portions . And roll them make dice.

6. Stuff coconut filling on one side in each dice. line water in the edge, stick both the sides. Repeat same process for the rest.

Preparation for dry syrup:

1. Heat oil and mix ghee in a frying pan. Deep puli one by one. Fry both the sides until turn brown.

2. In a kadhai take water add sugar to make dry syrup, stir 15 mins .

3. Add pulis with gentle stir. And allow it to cool.

Serving Suggestions:

You can serve hot or wait till Bhaja Pitha comes to normal temperature as a snacks.

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