Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, poush pitha thali. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Muh Mai Pani Aane Wali Veg Thali Ki Mind Blowing Recipes Poush parbon & makar sankranti special sheedho pitha with dal & curry tasty and delicious recipe IT's made with homely ingredients easy to cook try IT at. To popularise the traditions of rural Bangladesh, a day-long Poush mela and pitha utshab was held at Jela Shilpakala Academy (JSA) premises in the port city on Sunday. For this mug shamali or mug daler pitha , the yellow lentils are first roasted, then boiled with just enough water and then mashed Also check mug daler nakshi pitha or mung pakon pitha recipe here.
Poush pitha thali is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Poush pitha thali is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook poush pitha thali using 11 ingredients and 36 steps. Here is how you can achieve that.
The ingredients needed to make Poush pitha thali:
- Take 1 cup rice flour
- Prepare 2 coconuts dessicated
- Make ready 500 grms nalen Gur
- Get 1/4 cup all purpose flour
- Make ready As needed oil for greasing the earthen pot
- Take 1/2 cup sugar
- Take As needed water for batter
- Get 1 pinch salt
- Make ready 1.5 cup khoya
- Make ready 1.5 ltr milk
- Take 1 earthen pot specialty made for making chitoi pitha
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Steps to make Poush pitha thali:
- Make a batter of semi thick consistency with1.5 cup rice flour,add a pinch of salt
- Now heat the earthen pot and grease it with oil
- Pour the batter in the holes and cover it with the lid
- After 2mnts open the lid and flip the pitha cover it to cook the other side.
- The pitha is ready to serve with a mixture of desicated coconut and jaggery
- For patisapta prepare a batter with 2 cups of rice flour of semi thick consistency.
- Add a pinch of salt and a tb spoon of sugar
- Take 1cup dessicated coconut and jaggery and mix well in a heated pan
- Heat a non stick pan and grease it
- Now spread a portion of batter over it and spread
- As it changes colour put some filling in the middle
- Now fold it from the sides and press a little.it is ready
- For chirer puli take one cup poha and soak it in water till it gets soft
- Strain the water and mash the poha with the fingers
- Add 1/4 cup rice flour and 3-4 tb spoon of jaggery and make a soft dough
- Prepare small roll shape taking small portion of the dough
- Now prepare a sugar syrup with 1 cup sugar and2cups of water
- Heat a pan add oil and fry the rolls
- Soak the rolls in the syrup
- The puli is ready to serve once it is moist
- For khirer puli take 2cups of rice flour and 3 tb spoon plain flour and 1 t spoon ghee
- Knead it with warm water to a soft dough
- Prepare a filling with khoya and coconut adding jaggery
- Take small portions of the dough and make small balls
- Now press the balls to a flat shape
- Place the filling in the middle and fold it
- Deep fry the pulis and serve
- For dudh puli take 2cups of rice flour and 3tb spoon plain flour and a pinch of salt
- Knead it with warm water into a soft dough
- Prepare a filling with 1cup dessicated coconut and jaggery in a heated pan
- Take small portions of the dough and make balls
- Now press the balls flat put some filling in the middle and fold it
- Now steam the pulis in a steamer
- Boil 1/2ltr milk and add the steamed pulis.Boil it till it gets soft
- Finally add 1 cup jaggery and 1/2 cup khoya to it mix well
- The puli is ready to serve
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