Kamini Bhog Chirer Puli
Kamini bhog rice is the medium grain glutinous sundried [Atap] rice. Due to the special aroma of Kamini bhog atap, the rice flakes [chira] of this rice is highly favourful and after cooking the grains remained moist, tender and produce one very aromatic dish. Rice flakes are prepared from the kamini bhog paddy therefore is extensively used in all rituals all over Bengal, semi-urban and even urban areas throughout the year. The preparations made from it are not only easy to make but they can be made in a short notice as well. It can be fried with spices and chillies to make into a hot and tasty food item or can be taken as a nutritious drink by mixing it in milk and curd. Since it is made from paddy, it is easily digestible. In some recipes it is used to increase the aroma of the traditional Bengali curries and also the gravies are thickened with the help of it.
The process of extracting the rice flakes is very well established and simple. Paddy is cleaned and graded to remove impurities and then it is soaked in hot water for about 45 minutes. Then it is dried and roasted. Subsequently, it is taken to mill for processing and flakes are passed through sieves to separate bran and broken flakes and to obtain flakes of fairly even size.
Prep time: 30 min | Cook time: 30 min | Total time: 1 hour
Yield: 20 pcs | Serving size: 4 pcs | Calories per serving: 320 | 5 stars based on 10 reviews
- Flattened or beaten rice 400g
- Semolina/suji: 1/4 cup
- All purpose flour: 1/4 cup
- Hot water: 1/2 cup to knead the dough
- Khoa: 1/2 cup
- Shredded coconut: 1/2 cup
- Jaggery: 1 cup
- Ghee/groundnut oil : for deep frying
- Powdered cardamom: 1 tsp
- Salt: one pinch
- Minced dried fruits, [optional]: 1 tbsp
- Wash and clean the flattened rice [chira চিড়া] and drain all the water, mix semolina, flour, salt with it and add hot water slowly to make a tight dough. Cover and keep aside.
- In the meantime mix shreded coconut, jaggery, khoa, dried fruits, cardamom in a bowl to make the filling. Take a pan, heat the coconut mixture on low fire and start mixing until it mix well and came out easily on the ladle. Take out in a bowl and set aside for cooling it down completely.
- To make the dumplings; make small balls from the dough, press a little in the middle with the thumb and fill a small quantity of the mixture in it so that it can be covered well with the dough. Give your desired shape of dumpling.
- Heat oil/ghee in a pan and deep fry the ready dumplings until there appears a slight change in its color. It can be steamed on double-boiler or it can be cooked in the microwave oven for 2 minutes on high micro.
- It can be served fried, steamed or soaked in sweetened milk liquid as well. In our family we like to eat the traditional chirer puli in the breakfast after soaking in the sweetened milk for the whole night.