Chushi and Pulir payesh is a very popular dish in Bengal. It is specifically or you can say traditionally made on Makar Shankranti, that is around 14-15 January of any year when the rice is harvested.
It is very simple and easy and believe me it doesn’t need a load of sugar. You can simply replace with jaggery (Gur- specially patali gur)
So let’s start making Chushi and Pulir payesh…in my style πππ
Type- Sweets
Preparation time- 20-25 minutes
Cooking time- 45-50 minutes
Ingredients:
- 2 cups rice flour
- 150 gm grated coconut
- 1 cup milk+1 cup water
- 1 cup boiling water (only 1/2 will be required)
- 1 litre whole milk
- 3-4 tbs sugar
Procedure:
- For the coconut stuffing- In a pan add 150 gm grated coconut and to it add 1 cup milk mixed with 1 cup water
- Now the purpose is to cook the coconut and evaporate all the liquid
- While cooking the color of the stuffing will change a bit
- When the liquid is evaporated and the coconut has turned into a doughy consistency,then take it out and allow to cool
- For the riceflour dough- In a pan boil 1 cups of water and keep aside,now in a dry pan add 2 cups of riceflour and mix and add the boiling water little by little to make the dough,we needed around 1/2 cup of the water and now take them out
- Now very carefully knead the riceflour dough
- Take the dough and wrap it in a wet towel
- Now pinch small roundels and flatten with a disc and take 1 tsp of the coconut stuffing and wrap like a dumpling π₯
- This stuffed riceflour dough is called Puli in Bengal
- Another version is pinch very small roundels and roll with palm into an elongated tapering shaped thing called Chushi
- In this dish you can add either of one or the both
- In between start boiling 1 litre of full fat milk
- When it is reduced to 2/3rd then add 3 tbs sugar and mix
- Now carefully add the chushi and then the puli
- The dish will be ready when the milk is reduced to 1/2
- Our Chushi and Pulir payesh is ready
We’ve added a step by step video in our YouTube channel πππ
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