Authentic Puli Pitha Recipe – Rice & Coconut Jaggery Filling

Last Updated on 4 months by Neha Deshmukh

Authentic Puli Pitha Recipe – Rice & Coconut Jaggery Filling

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Puli Pitha. These little steamed dumplings are a traditional delicacy from Odisha, and honestly, the aroma alone transports me right back to my grandmother’s kitchen. It’s a bit of work, but trust me, the sweet, comforting flavour is so worth it. Let’s get started!

Why You’ll Love This Recipe

Puli Pitha isn’t just a sweet treat; it’s a celebration of flavours and textures. The soft, slightly chewy rice dough perfectly complements the sweet, coconutty, and subtly spiced filling. It’s a dish that’s often made during festivals, but honestly, any time is a good time for Puli Pitha in my book! You’ll love making these – they’re a real labour of love that everyone will appreciate.

Ingredients

Here’s what you’ll need to make these delightful Puli Pitha:

• ½ cup Raw Rice (125g)
• 1 cup Water (240ml) + ½ cup Water (120ml) for jaggery syrup
• A pinch of Salt
• 1 tsp Oil
• 1 cup Grated Coconut (100g)
• 1 cup Jaggery (200g)
• ¼ tsp Cardamom Powder
• 1 tsp Ghee

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Raw Rice: Traditionally, Bora Saol rice is used for the best texture. It’s a short-grain, non-glutinous rice. If you can’t find it, any good quality raw rice will work, but the texture might vary slightly.
• Jaggery: Jaggery is unrefined sugar, and its flavour varies depending on the sugarcane used. In Odisha, Gur is preferred. You can find it in Indian grocery stores. Darker jaggery has a stronger flavour.
• Oil: Traditionally, mustard oil was used, giving a lovely subtle flavour. However, you can use any neutral oil like sunflower or vegetable oil.
• Cardamom: Freshly ground cardamom is always best! It adds such a beautiful aroma. A little goes a long way, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw rice in 1 cup of water for 5-6 hours. This is crucial for getting that soft dough.
2. Once soaked, drain the rice and grind it into a fine paste using minimal water. You want a smooth consistency, almost like a thick batter.
3. Now, let’s make the filling! In a pan, dissolve the jaggery in ½ cup of water. Filter it to remove any impurities – this ensures a smooth syrup.
4. Bring the jaggery syrup to a boil. Add the grated coconut, cardamom powder, and ghee.
5. Cook the mixture, stirring constantly, until it thickens and starts to come away from the sides of the pan. This takes about 8-10 minutes. Set aside to cool.
6. Back to the rice! Heat the remaining water in a pan with the oil and a pinch of salt. Add the rice paste and stir continuously. This is where your arm gets a workout! Keep stirring until it forms a lump-free dough.
7. Once the dough has cooled enough to handle, knead it well. This makes it pliable and easier to work with.
8. Now, the fun part! Take equal-sized portions of the rice dough and the coconut-jaggery filling.
9. Flatten a dough ball on a greased banana leaf. Place a spoonful of the filling in the center, and carefully fold the leaf to seal it into a neat parcel.
10. Steam the parcels in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes.
11. Serve warm and enjoy!

Expert Tips

• Don’t skip the soaking time for the rice! It really does make a difference.
• Keep stirring the rice paste while cooking – nobody wants lumpy Pitha!
• Greasing the banana leaves well prevents sticking. A little oil goes a long way.
• If you don’t have banana leaves, you can use parchment paper, but the flavour isn’t quite the same.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based alternative like coconut oil or vegan butter.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your ghee source if you’re very sensitive.
• Spice Level Adjustment: My friend loves adding a tiny pinch of nutmeg to the filling for a warmer flavour. Feel free to experiment!
• Festival Adaptations: During Makar Sankranti or Pongal, some families add a little bit of sesame seeds to the filling for extra flavour and auspiciousness.

Serving Suggestions

Puli Pitha is delicious on its own, but it’s also lovely with a cup of warm chai. It’s often served as a sweet snack during festivals or as a dessert after a meal.

Storage Instructions

Leftover Puli Pitha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently by steaming them again for a few minutes. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• What type of raw rice is best for Puli Pitha? Bora Saol rice is traditional, but any good quality raw rice will work.
• Can I use store-bought rice flour instead of grinding it myself? While you can, the texture won’t be quite the same. Grinding the rice yourself gives a better result.
• How do I know when the jaggery syrup has reached the correct consistency? The syrup should thicken and start to come away from the sides of the pan. It should also be slightly sticky.
• What is the best way to prevent the Pitha from sticking to the banana leaves? Grease the banana leaves generously with oil.
• Can Puli Pitha be made ahead of time and frozen? Yes! You can freeze them after steaming. Just wrap them individually and reheat by steaming.

I hope you enjoy making this authentic Puli Pitha recipe! It’s a little bit of effort, but the results are truly rewarding. Happy cooking!