My life so far has had the blessings of the Orient and the Occident. And here I am today reliving my memory of the Soojir Puli Pitha aka Roshopuli. After about 14 years of living in the US, winter traditions here are a big part of my life. However, the winter memories from early childhood still dwell in those forever lush green valleys in my brain and continue to take me on trips down memory lane.

Growing up, our days started really early with the morning ritual of Baba going to the nearby market ( kind of like the farmer’s market here) every day. And during my winter break, some days, the little I would hold his hand, and hopping and skipping would accompany him. It would be around 7 am or so in the morning and there would be a wet and unmistakable shroud of the morning winter mist in the air. The first stop for any Bengali worth his salt would be the fish stalls. Now I am not really elaborating on the fish market mechanics here cause that is not what this post is about and the sensory intensity of that experience is another story altogether. This story is of course about pithe puli, winter memories, and of course the Soojir Puli Pitha or the Roshopuli.

So after baba’s pick of the day from his trusted fishmonger, we would make our way to the veggie section. Alongside some of the crispiest and greenest greens and veggies whose snap could be heard far and loud, there would be a couple of vendors at the furthest most corner of the perimeter. What I still distinctly remember is walking towards a big matir haanri ( earthen pot) filled with joy nogorer moya! And beyond that sitting would be an old woman with a wrinkled face and the kindest eyes ever adorning a soiled saree which was white in color once upon a time and a woolen shawl wrapped loosely around her torso. She would ask me if I wanted a moya and then pick a moya from the haanri and hand it to me. I still remember baba offering to pay her for that moya later which she vehemently refused to accept. Baba was her ever-loyal customer and was there for the Nolen Gur.

Soojir Puli or Roshopuli Recipe – Bengali Pithe Puli

While I would be busy working on the moya, Baba would pick up the discs of Patali Gur one after the other and bring them to his nose. Years of discerning olfactory wisdom and experience would be put to use to zero in on the final selection. I remember how his eyes would light up when he could get his hands on something which promised a great flavor and taste. But I write this story not for the gur but for that old lady. I never forgot her and most importantly the dignity she possessed. Ever kind and benevolent, I would write about her even after so many years. There are very few people you meet in this life who are winners in the truest essence of the word. No, you don’t need to own Rolls Royces’ to be that someone. It’s when you radiate pure humility, dignity, and resilience that comes from surviving the vicissitudes of life with your head held high. Nothing could break you. I remember those eyes, and they were tired but not broken.

Now coming back to the gur that was picked with so much TLC, would be put to use by Maa. And Maa unlike me was not a foodie and she is not one even today. So the years she could get a little help we would see the classic puli pithe happening but other years she opted for the soojir puli pitha or the Rasa Puli. Relatively easier to make and no less decadent than its uptown cousin. Soft little pillows of Sooji, coconut and the Patali Gur ( Date Palm Jaggery) stewed in a heady concoction of gur and full-fat milk which was reduced tirelessly over a slow languid flame.

You may also like the recipes below:

Chitoi Pithe

Choosi/Chushi Pithe

Ranga Alur Puli Pithe

Soojir Puli Pitha aka Roshopuli

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• Author: Soma

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Description

Soojir puli or the Roshopuli is a decadent and rather less labor intensive version of the iconic Sankranti specialty, the puli pithe/pitha.

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Ingredients

Grated Coconut – 200 grms

Fine Sooji – 100 grams

Salt – 1/2 tsp

Granulated Sugar – 125 grams

Patali Gur – 50 grams ( Date Palm jaggery broken into very small pieces)

Milk – 2 liters

Green Cardamom – 4-5 ( finely pounded)

Cardamom powder – 1 tsp

Bay Leaf – 2

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Instructions

For the Pulis:

In a pan, pour the grated coconut, semolina, salt, sugar and cardamom powder. Mix well.

Heat a pan and add the above mixture. Keep stirring over a low flame. The sugar will slowly dissolve and the mix will come together into one big ball. My grandma used to call this “mondo” LOL. This will take 10-12 mins. Be very careful not to burn. (I used a non-stick pan for this and a wooden spatula).

Transfer the mixture onto a plate and spread in a thin layer. It will start coming to room temperature rather quickly. But do not let it cool down completely.

While still hot and good enough for you to touch it without burning yourself, take a little bit of the dough and make balls out of it. You should try and make equal-sized balls. (Using a cup measure and taking ¼ cup every time is also a good idea.)

Grease your palms with ghee and roll the dough/mix into a smooth ball. I made them oblong. Keep aside.

For the Kheer:

Heat the milk along with the bay leaves and pounded cardamom in a heavy-bottomed vessel and wait for it to come to a boil over a high flame. Once it comes to a boil, lower the flame and let it reduce for 10-15 mins. Keep stirring continuously.

Add half the sugar and mix it in.

Now add the pulis one by one and increase the flame. Keep stirring carefully so that the milk does not stick to the bottom. Also, keep scraping the sides.

Cook the pulis for 5 mins over high flame. They will float to the top

Now add the rest of the sugar and mix it in. Turn the flame to low and let the milk reduce a little bit more. This will take around 10 more mins.

Now remove from the flame, and add the patali gur or jaggery. Slowly stir it in. the remnant heat will take care of the gur and melt it.

You can now serve the pithe/pitha.

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Notes

Never put the jaggery in the boiling milk as it may cause the milk to split.