A Pitha-Puli Aficionado? 3 Types of Lip-Smacking Pithas Bengali’s Prepare during Poush Sankranti!
Bengalis solemnize their harvest festival as “Poush Sankranti” on the final occasion of the Poush months, which falls on 14/15th January every year. It is an excellent time of the year, especially if you travel to West Bengal or reside in the state. Therefore, trying the lip-smacking winter sweets that Bengali mothers prepare has been the cherry on top.
Bengalis relish this Poush Sankranti to their extreme by binge-eating lip-smacking pithas. From Patishapta and payesh to dudh-puli, preparing these delicious sweets is their culinary heritage and cultural principles since these have been handed down. If you’re a true pitha-puli fan, these are the three types of yummiest pithas to try.
- Dudh Puli
A traditional Bengali dessert termed “Dudh Puli” is prepared during Poush Sankranti. Its outermost layer is made of rice-flour sweetened dough whose texture is delicate & chewy. For the “Dudh Puli” filling, they use a blend of jaggery and coconut, where the jaggery gives the sweetness and the coconut provides a nutty & profound flavor. A pinch of cardamom powder can also be added for additional flavor. Boiling the dumplings in thickened milk is the standard method of serving “Dudh Puli.”
- Nolen Gurer Payesh
Be it any auspicious occasion; the celebration is incomplete without the preparation of nolen gurer payesh. Therefore, on this auspicious occasion of Poush Sankranti, they can’t refrain themselves from preparing this authentic dessert. The profound taste of rice cooked in nolen gur (date palm jaggery) and milk is heavenly. This date palm jaggery tastes a bit molasse-y, thick in texture, and caramel-y. The soothing aroma of jaggery, ghee, and cardamom entices everyone, from preparing payesh to devouring it.
- Patishapta
One of the most delectable pithas that Bengalis make every year during Poush Parbon is Patishapta. The authentic taste comes from a blend of different flavors and textures that result in charmingly sweet and aromatic delicacy.
The outer layer of Patishaptas is tremendously soft and thin and has a bit of chewy crepes. You may use all-purpose flour or rice flour to make the outer layer, which greatly affects the texture of Patishaptas. There are plenty of options for the filling, including coconut & kheer, and a blend of jaggery & coconut.
Are you commemorating Poush Sankranti and indulging in all these delectable treats this year? Let us know in the comment section below!