Nolen Gurer Dudh Puli Pithe

Preparation

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- Mash the Khowa / Mawa
- Grate the solid jaggery
- Cut cashew nuts into small pieces
- Churn the coconut

Making coconut stuffing

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- Heat a kadai on medium flame
- Once kadai is hot, add the churned coconut
- Crash 4 green cardamom & mix it
[Discard the cardamom shell when the stuffing is ready]
- Stir for a minute
- Add the grated jaggery
- Stir till the jaggery completely mix with coconut
- Turn flame to low when the jaggery get mixed
- Add the grated khowa & stir
- Turn off flame when the khowa get mixed

Making pithe dough

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- Warm 2 cup water on medium-high flame
- Add 1 tsp salt
- Once the water boils, turn flame to low
- Slowly add the rice flour
- Mix the flour to make a dough
[Need to mash when still hot, else making dough will be difficult]

Making pithe shell

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- Make pin pong ball size dough
[Keep the dough covered with a wet napkin]
- Take out a dough at a time & roll with the help of palms
- Make a curving shell
- Fill in the coconut stuffing
- Press the edges of the shell [And give a semi-circle shape]
- Sew the joining end.

Making Milk Syrup & Processing

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- Boil the milk on high flame
- Once the milk is boiling, add 6 green cardamons
- Continue boiling, till the milk is 2/3 of the original volume
[Stir continuously, so cream layer is not formed]
- Once milk is 2/3 volume (about 25 mins of boiling), switch off flame.
- Allow milk to cool down.
- Mix the nolen gur (liquid jaggery) & cashew nuts.
- Restart boiling on low flame
- Dip the pithes carefully in the syrup.
- Cover & cook for 5 minutes.
- Turn-off flame, cool down & serve.