This by far has to be the best Pithe that I have ever prepared. I mean you can not go wrong with milk and sugar and ghee but still when I set out to prepare it I dint have such great expectations. It turned out so so so good that already my family is demanding me to make it once again.
Now I am not sure if Rosh puli and Manoranjan pithe are same. The Rosh puli recipe that I had handwritten in my recipe diary (dont remember from where, as this goes back to my college days) is exactly the same as of Manoranjan Pithe from 'The Calcutta Cookbook". The only different part for Manoranjan pithe is, you are supposed to shallow fry the semolina dumpling till golden before adding them to the thickened milk. If anyone of you know more about the pithe please let me know.