Puli Pitha is a beloved traditional Bengali dessert, often prepared during festivals and special occasions. This sweet treat combines warm spices, creamy milk, and semolina to create soft, pillowy dumplings simmered in a lightly sweetened, aromatic milk sauce. Infused with cardamom, cinnamon, and bay leaf, Puli Pitha offers a comforting blend of textures and flavors that celebrate the rich culinary heritage of Bengal. While recipes vary across households, this version highlights the simplicity and warmth of homemade Bengali sweets.
Ingredients
Milk
– 8 cups (any kind)
Condensed_milk
– ½ can
Cardamom
– 4 pods
Cinnamon_stick
– 1
Bay_leaf
– 2
Eggs
– 2 (large)
Sugar
– 2 tablespoons
Semolina
– 3+ tablespoons
Salt
– 1 pinch
Oil
– ~1 cup (canola, vegetable, or neutral oil; enough to reach 1" in frying pan)
Instructions
Step 1
In a large pot, combine 8 cups of milk, ½ can of condensed milk, 4 cardamom pods, 1 cinnamon stick, and 2 bay leaves. Bring to a gentle simmer over medium heat.
Step 2
In a medium bowl, whisk together 2 large eggs and 2 tablespoons of sugar until the mixture is thick and sugar is dissolved.
Step 3
Add 1 pinch of salt and 3 or more tablespoons of semolina, whisking until the batter resembles the thickness of pancake batter. Add more semolina if needed to reach this consistency.
Step 4
Heat about 1 cup of oil in a frying pan over medium heat, or enough to reach about 1 inch in depth. Test oil by dropping in a small amount of batter—if it sizzles, it's ready.
Step 5
Spoon about 1 tablespoon of batter at a time into the hot oil to form small balls. Fry the semolina balls, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside on a plate or in a bowl.
Step 6
Gently add the fried semolina balls to the simmering milk mixture. Bring the pot to a boil for 2–3 minutes to allow the balls to soak in flavor.
Step 7
Serve warm as a dessert or sweet snack.