Gurer Rosopuli By Nisupta Bhattacharya

Nisupta Bhattacharya is an entrepreneur. She is the power behind the online boutique AngaChaya


In her quest for developing a healthy lifestyle with home-made nutritious food, she started cooking varieties on a regular basis. BiteByByte has always been in her thoughts, and she always remembered to share her experiments with us.

I tried this as a Diwali special sweet dish, for traditional sweets are something I love to try. Yes its a lengthy process, but worth every minute. Although originally made with sugar, I tried it with jaggery, as sugar isn’t me.



  • fresh grated coconut 100 gms
  • 75 gms roasted sooji (semolina)
  • jaggery as per your taste
  • cardamom powder about 1 tsp
  • a pinch of rock salt
  • milk
  • 2 bay leaves
  • ghee


  • Take fresh grated coconut 100 gms, 75 gms roasted sooji & jaggery as per your taste & cardamom powder about 1 tsp, a pinch of rock salt. Heat a kadai, saute all together till it jaggery melts, everything gets roasted well & becomes lumpy.
  • Meanwhile in another kadai, take full cream milk & let it boil for 10 mins. Add cardamom & 2 bay leaves to it.
  • Start the next process of making the puli. Smear your hands with ghee. Take a bit of the semolina-jaggery concoction, & while slightly hot roll out balls about 8 gms in size & give it an elongated look.
  • Once the milk boils, add the puli one by one.
  • Stir carefully so that it doesn’t break.
  • Then give it a boil in sim till milk gets thick.
  • Serve it warm.