Vapa Puli Pithe Recipe

step 1

• STEP 1.Filling(sesame)

step 2

• STEP 2.Take a kadai and roast the rice in low flame, keep roasting until they puff up. Turn off the gas and pour them on a plate and let it cool. Grind the roasted rice in a powder consistency.

step 3

• STEP 3.In the same kadai, add 1 cup of water.

step 4

• STEP 4.Now add the crushed coconut/khoya, salt, and mix it with the water very well, let the water evaporate on low flame.

step 5

• STEP 5.Now add the 5tbsp jaggery and saute it with the khoya thoroughly. Keep mixing them until the jaggery is evenly spread.

step 6

• STEP 6.Add ½ cup milk and mix it well with the khoya (you can omit this step).

step 7

• STEP 7.Add the half roasted rice powder and keep mixing the whole thing now and then.

step 8

• STEP 8.Now add 2-3tbsp sugar and mix it with the khoya (you can add more sugar as per your taste).

step 9

• STEP 9.Now add the bay leaves and cardamom, give it the right mix.

step 10

• STEP 10.Keep stirring it occasionally so that the sesame doesn’t stick.

step 11

• STEP 11.At last, you can add 1tbsp ghee for enhancing the flavor.

step 12

• STEP 12.Take out the filling in a plate and let it cool.

step 13

• STEP 13.Filling(coconut)

step 14

• STEP 14.Take a kadai and roast the sesame seed in low flame, keep roasting until they brown. Turn off the gas and pour them on a plate and let it cool. Grind the roasted sesame in a powder consistency.

step 15

• STEP 15.Now add water, salt, and mix it with the water very well.

step 16

• STEP 16.Take a kadai and pour the sesame paste and keep cooking it in a low flame.

step 17

• STEP 17.Now add the 5tbsp jaggery and saute it with the sesame paste thoroughly. Keep mixing them until the jaggery is evenly spread.

step 18

• STEP 18.Add the other half of roasted rice powder and keep mixing the whole thing now and then.

step 19

• STEP 19.Now add 2-3tbsp sugar and mix it (you can add more sugar as per your taste).

step 20

• STEP 20.Now add the bay leaves and cardamom, give it the right mix.

step 21

• STEP 21.Keep stirring it occasionally so that the coconut doesn’t stick.

step 22

• STEP 22.At last, you can add 1tbsp ghee for enhancing the flavor.

step 23

• STEP 23.Take out the filling in a plate and let it cool.

step 24

• STEP 24.Dough

step 25

• STEP 25.In a sauce, heat 2 cups of water and add 1 cup refined flour/maida, and 1 tbsp salt mix it carefully without making any lumps.

step 26

• STEP 26.Add 3-4 tbsp oil add more oil if needed but go slow. Once your dough starts to crumble then,

step 27

• STEP 27.Add water to balance the consistency.

step 28

• STEP 28.Knead a tight dough.

step 29

• STEP 29.Take a little portion of the dough and flatten it into a circle with your fingers. Put 1-2 tsp. Of the stuffing in the center.

step 30

• STEP 30.Close it into a crescent shape.

step 31

• STEP 31.Seal the edges with your fingers or fork.

step 32

• STEP 32.Line a colander with a wet cloth and place the pithes in it. Cover with the fabric.

step 33

• STEP 33.Steam for 4-5 minutes in a saucepan, steamer or pressure cooker.(which suits your need)

step 34

• STEP 34.Garnish with some crushed saffron or castor sugar.