Any festival fades without a feast. Whatever the festival in India, everyone is associated with some special type of position. Such as Khichuri for enjoying any pujo, Shinni if Satyanarayana’s pujo, Rasgolla on Vijaya Dashami etc. As soon as Makar Sankranti comes, the taste of Pithe-Puli comes to mind. January 14 Makar Sankranti or Poush Parvan. New crops are harvested on the day of Capricorn. Lohri in Punjab, Pongal in Tamil Nadu and Bhogali Bihu in Assam are harvest festivals.
Everybody joins the festival by cooking new crops and new molasses. On the day of Makar Sankranti, various types of pithe-puli are made in the Bengali family. Here is how to make two pithe-puli.
First mix the rice powder, flour, semolina, milk and salt as required. Now mix the date molasses well. Now mix well and make batter. This batter will not be too thick or thin. Now cover it and leave it. Heat a pan and stir in the whipped coconut. Then add khoya milk and molasses. It has to be twisted very well. However, do not tighten the twist. Now put oil in the frying pan or flatbread. Once the oil is hot, spread the batter in a circle. Keep the flame low. Now lengthen the middle of this patisapta with coconut and khoya milk paste. The puri should be covered by folding with both sides. Fry for a few more minutes and take down the patisapata.
First you have to mix the rice powder well with hot water. Now mix coconut and molasses in a pan and make pur. If you want to make salt on the back, you can use coconut curry, pulses, etc. instead of coconut.
Now cut the lentils into small pieces from the rice powder. Fill the round sand like luchi with coconut filling and cover your mouth. Heat water in a large pot and place a sieve or perforated dish on it. When the water boils, spread a thin cloth on the plate and arrange the backs in it. Cover and let it boil for 10 minutes. Once cooked on the back, lower and serve.