Bengali Coconut Rice Cake (Narkel Puli)

1 cup rice flour 1/2 cup grated coconut 1/4 cup jaggery (or brown sugar) 1/4 teaspoon cardamom powder 1/2 cup water 1/4 teaspoon salt 1 tablespoon ghee (for greasing) Banana leaves (for wrapping, optional)

A traditional Bengali delicacy, this beautiful rice cake is filled with sweetened grated coconut and infused with the aroma of cardamom. It's a delightful treat that captures the essence of rural Bengal.

Steps

1. In a bowl, mix the rice flour and salt. Gradually add water to form a smooth dough. 2. In another bowl, combine grated coconut, jaggery, and cardamom powder. 3. Take a small portion of the rice dough and flatten it into a small disc. 4. Place a spoonful of the coconut mixture in the center and fold the edges over to seal. 5. Shape it into a ball and repeat with the remaining dough and filling. 6. If using banana leaves, cut them into squares and lightly heat them to make them pliable. 7. Place each rice cake in the center of a banana leaf square and fold it over. 8. Steam the rice cakes for about 15-20 minutes until they are firm and cooked through. 9. Allow to cool slightly before serving. Enjoy your Narkel Puli warm or at room temperature.