Chandrapuli or Puli pitha is a traditional pitha of abhaman village Bengal. Not only in the village, but also in the city, almost everyone makes this cake. Dried or soaked in milk or juice, this cake is good to eat.
(Recipe: Rebecca Sultana)
For rice bran
Rice powder: 1 cup
Water: 1 cup
Oil: 1 tbsp
Coconut: 1 cup
Date molasses: 3/4 cup (sweet to your liking)
Cardamom powder: 1/4 teaspoon
For milk pulley gravy
Milk: 1 liter
Molasses: 1/3 cup (according to your choice)
Cardamom: 3-4 o’clock
Coconut: A little
First halve the milk with firewood
Then mix well with molasses and cardamom powder, reduce the heat of the oven.
Now mix the molasses well with a little water in a pan, then heat the coconut on medium heat and stir constantly. When the coconut is dry and thick and sticky, mix it well with cardamom powder and cool down.
Now 1 cup water in a pan, 1 tbsp. After boiling with a spoonful of oil and salt, mix well with rice powder and cover for 7/8 minutes.
Then you have to take the moth well. Now make it like small bread and fill the inside with coconut puree and seal the sides well.
Now increase the flame of the milk with the fire and when it becomes thick, reduce the heat with the cakes and burn it for 10/12 minutes and shake it gently from time to time.
Pour into a serving dish and serve as you like, Nindarun funny, “Chandra Puli Pitha”