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2016-01-14 21.10.29

Coconut jaggery stuffed semolina puli ::

 

2016-01-14 21.10.29

 

A well known dessert semolina puli, is very easy to make and served to godess Laxmi during Laxmi pujan in bengoli houses.as this is the occasion of Makar Sankranti and  year’s first Laxmi puja, these pulies are made with a grace and served to godess.

 

 

2016-01-14 21.11.11

 

In odisha it is also known as chana monda pitha i.e. deep fried semolina pitha, which is round in shape .these pithas can be stuffed with varities of stuffing. i remember, my grandmaa filled these pulies with khoya and fresh cottage cheese. In bengoli houses its prepared in half moon shape .different state, different name. lol. let’s start.

 

INGREDIENTS ::

For outer layer:

Semolina – 1 cup

Salt – a pinch

Cardamom – 2 no

Water – 2 cup

Oil- for deep frying

 

For stuffing:

Freshly grated coconut – 1  cup

Sugar / jaggery – 1 cup

Chopped cashewnuts – 2 tbsp

Cardamom powder – 1tsp

Freshly crushed pepper – ½ tsp

Grated ginger – 1 & ½ tsp

Oil- 2 tsp

 

METHOD OF PREPARATION ::

In a bowl mix grated coconut , jaggery, cardamom powder, chopped cashew nut .

Heat oil and add grated ginger, stir for few seconds add coconut , jaggery mixture  and cook in high flame for 4-5 minutes, till its becomes sticky.

Switch off the flame, add crushed pepper, mix well and transfer this mixture to a bowl , let it be cool.

Now we will prepare outer layer of the puli.

Boil water in a wide pan. Add salt and cardamom powder.

when water boils , gradually add the semolina and  keep stirring with a flat spoon in another hand.

Immediately lower the flame. Gradually the semolina will absorb all the water and will become a dough.

Keep stirring it for another 1-2 minutes, while stirring continuously.

 

Take the dough out the heat and let it be cool a bit.

Grease your hand with oil and knead the dough when it’s still warm.

Knead till it becomes a soft dough.

Take a small portion from the dough and make round ball.

Flattened each balls with your fingers in the shape of a bowl. The shell would be medium thin.

Stuff small amount of filling into it.

Apply water in the edges and carefully bring the edges together and press with your fingers to seal the edges.

It will look like a half moon. Repeat this procedure with remaining pulis.

Heat oil in a wok or kadhai.

When oil is hot enough add the pulies on by one and deep fry in high flame till both the sides turns golden brown.

 

2016-01-14 21.11.11

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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