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Puli Pithe
Puli Pithe is a traditional Indian recipe for a classic sweet porridge of coconut and semolina in a sweetened milk and ream base which is commonly served for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Puli Pithe.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesIndian Recipes
This is a dish with many variants throughout India and Bangladesh. In Bengali it's called 'paak'.
Puli Pithe a Classic Indian recipe for a sweet porridge of coconut and semolina in a sweetened milk and ream base which is commonly served for Diwali.
Ingredients:
220g fresh coconut, grated
150g semolina (rava)
360ml single cream
180ml milk
350g brown sugar (adjust to taste)
ground cardamom, to garnish (optional)
Method:
Heat a wok and use to dry-toast the coconut until aromatic. Add the semolina, 200g sugar and 120ml of the single cream and cook, stirring constantly, until the mixture comes together and thickens sufficiently to begin coming away from the sides of the pan.
Take off the heat and set aside to cool until the mixture can be handled. Using the palms of your hands, mix the dough into little cylinders.
In the meantime, combine the remaining cream in a pan with the milk and 150g sugar. Cook over low heat until the sugar dissolves and the mixture begins to thicken (this could take up to 60 minutes). Once it's thick enough (think whipping cream) stir in the grated coconut and the dough cylinders.
Bring to a boil and cook for about 6 minutes more. Divide between individual serving dishes, garnish with ground cardamom (if desired) and serve.
