Mug Shyamoli/Mug Puli
Happy Makar Sankranti to all!
Iss e bochhor pithe khaoa hobe na he said.This year has been tough. Unable to fly home, I could not bring nolen gur this year. He did not now that I had saved some from last year in my refrigerator. Hence, decided to prepare puli but Mug Puli.
Coconut and mawa flling, wrapped in mug daal and chaler guro(rice flour), fried on a lazy flame. You can serve them fried or coat in sugar syrup. I love my pithe fried, therefore did not put them in syrup. But the recipe gives you all the details from preparing the filling, to putting them in syrup.
Course: Dessert
Cuisine: Bengali (Indian)
Preparation time: 20 minutes
Cook time: 55 minutes
Servings: 9 pieces
Ingredients
For the puli
- ½ cup of moong daal/yellow lentil
- ¼ teaspoon of oil
- ¼ cup + 2 tablespoons of rice flour
- ½ cup of coconut
- ½ cup of nolen gur
- 100g of mawa/khoya
- oil for frying
For the syrup (optional)
- 1 cup of sugar
- 1 cup of water
Directions
- Take the coconut in a kadai and stir it for 1 minute.
- Now, add the nolen gur to the coconut. At this point I prefer adding ½ cup of milk. This prevents the coconut from scorching as well as dissolving the gur.
- Add the mawa to the mixture and continue mixing to help everything mix properly.
- Now, continue stirring the mixture till all the gur melts and all the water evaporates.
- Turn off the flame once you see the mixture leaving the sides of the pan.
- Let it cool down till we prepare the shell.
- In a pot, take the sugar and water and bring them to boil. Continue evaporating till the syrup achieves one string consistency.
- Roast the moong daal till it becomes light brown in color and fragrant.
- Wash the daal and boil with water, just to soak the lentils. ( about 3 cups of water) (See Notes)
- When the daal is completely cooked, turn off the flame and add the rice powder.
- With a ladle continue mixing, till everything mixes evenly.
- Let the mixture cool a bit till it becomes convenient for you to touch the dough.
- With your palms knead lightly to make a smooth dough.
- Divide the dough into 9 balls and keep them aside.
- Take one ball of the dough. With your hands spread the dough into cups for the puli. Do not make them too thin while spreading, else they will break while frying.
- Take a spoon of the coconut filling. Put it in the cup and seal the edges properly. The puli now looks like a half moon. The decorations on the edges of the puli were made with fingers. You can skip it if you want.
- Now, prepare all the pulis and keep it aside.
- In a pan, take the oil. Once the oil is hot, gently drop the pulis.
- Fry both sides of the puli on medium flame. Once both sides are brown, keep them aside and continue frying all the pulis.
- You can also serve the pulis fried or dip them in the syrup.
- Toss the fried pulis in the syrup for 1 minute and keep them aside.
Notes
Do not add lot of water while boiling the daal. This water is used to prepare the dough. adding too much water will make a softer dough. If you have still added a lot of water, evaporate some water after boiling the daal.
Step by step instructions to prepare Mug Shyamoli
Take the coconut in a kadai and stir it for 1 minute.
Now, add the nolen gur to the coconut.
At this point I prefer adding ½ cup of milk. This prevents the coconut from scorching as well as dissolving the gur.
Add the mawa to the mixture and continue mixing to help everything mix properly.
Now, continue stirring the mixture till all the water evaporates.
Turn off the flame once you see the mixture leaving the sides of the pan. Let it cool down till we prepare the shell.
In a pot, take the sugar and water and bring them to boil. Continue evaporating till the syrup achieves one string consistency.
Roast the moong daal till it becomes light brown in color and fragrant.
Wash the daal and boil with water, just to soak the lentils. ( about 3 cups of water)
When the daal is completely cooked, turn off the flame and add the rice powder.
With a ladle continue mixing, till everything mixes evenly. Let the mixture cool a bit till it becomes convenient for you to touch the dough. With your palms knead lightly to make a smooth dough.
Divide the dough into 9 balls and keep them aside. Take one ball of the dough. With your hands spread the dough into cups for the puli. Do not make them too thin while spreading, else they will break while frying.
Take a spoon of the coconut filling. Put it in the cup and seal the edges properly.
The puli now looks like a half moon. The decorations on the edges of the puli were made with fingers. You can skip it if you want. Now, prepare all the pulis and keep it aside.
In a pan, take the oil. Once the oil is hot, gently drop the pulis.
Fry both sides of the puli on medium flame. Once both sides are brown, keep them aside and continue frying all the pulis. You can also serve the pulis fried or dip them in the syrup.
Toss the fried pulis in the syrup for 1 minute and keep them aside.
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