Narkel Puli Pitha: Coconut Dumplings
Recipe Type: Breakfast, Dessert
Serves: 12-16
Narkel Puli is a popular Bengali pitha made of rice flour, coconut and date molasses.
  • 1 cup date jaggery (Gur)
  • 1 cup water
  • 1 cups desiccated coconut, unsweetened
  • 1 tablespoon oil
  • 1 cups rice flour
  • 1 ½ cup water
  • ⅛ teaspoon salt
  • Oil for deep frying
Steps to make coconut filling:
  1. Boil water and add the gur.
  2. As gur melts add coconut to the pan. Cook stirring often until the mixture is semi sticky but not runny.
Steps to make pitha dough:
  1. Boil water. Add salt and water.
  2. Add rice flour to boiling water and keep stirring with a wooden spoon to form a firm but soft and not sticky dough. Adjust flour accordingly.
  3. Knead well for about 3-4 minutes.
  4. Take a portion of the dough and roll it out as thick tortilla, about a quarter of an inch thick.
  5. Cut out circles with a cookie cutter.
  6. Place a small amount of coconut filling on each circle. Repeat the process with the remaining dough.
  7. Brush the edges of with water and seal tightly to form a crescent (semi-circular) shape.
Steps to fry pitha:
  1. Heat oil.
  2. Fry the narikel puli pitha in medium heat until the dough is cooked through and slightly golden. Serve warm or at room temperature.
Adjust water and four for the dough depending on the quality of flour.
Cooking time will vary depending on the thinness of the dumpling skin. If the dough is thin, the narikel puli should cook very quickly but will take longer if the skin is thick.
Recipe by Honest Cooking at