we celebrate the culture and traditions of Bangladesh more here than we probably would have if we were living in Bangladesh. Each spring, we, a group of friends, look forward to a small potluck where each of us makes a Bangladeshi Pitha
Each pitha has a unique shape and design. Even though the word “cake” is usually used to describe pitha, I refuse to classify pitha as cakes(I love cakes, don’t get me wrong). Pitha can be steamed, deep fried, pan fried
Dudh Puli tastes out of the world. The coconut stuffing gives a fabulous texture to the soft rice skin with luscious milk sauce. I used premium quality unsweetened desiccated coconut since I didn’t have the time to process a fresh coconut. I love the unsweetened desiccated coconut because it saves preparation time and the filling tastes like the fresh ones after the filling is cooked.
