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 Although originally made with sugar, I tried it with jaggery, as sugar isn’t me.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
- 2 bay leaves
- 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.