Recipe: Eating on a Dime Dudh Puli

Recipe: Eating on a Dime Dudh Puli Delicious, fresh and tasty.

Dudh Puli. Dudh Puli is a famous Bengali milk based Payesh/ Kheer/ Pudding prepared by slow-cooking milk with Puli (also known as rice flour dumplings) stuffed with cooked coconut. I have grown up having with two different types of Dudh Puli. At my ancestral house, Dudh Puli was always and till date prepared with Notun Gur/ Patali Gur.

Dudh puli can be described as rice flour dumpling with coconut filling cooked in cardamom and cinnamon infused milk.

Dudh Puli tastes out of the world.

The coconut stuffing gives a fabulous texture to the soft rice skin with luscious milk sauce.

You can have Dudh Puli using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Dudh Puli

1. You need of For the dough :.

2. You need 1 cup of rice flour(boiled rice).

3. It’s of For the filling:.

4. It’s 1 of medium size shredded coconut.

5. It’s 1/2 cup of date jaggery.

6. It’s 1/2 cup of khoya.

7. It’s 1 litre of Milk.

8. It’s 1/2 cup of date jagerry.

Rice flour dumplings infused with delicious mixture of grated coconut and date palm jaggery and boiled in thickned milk.

Chirer Dudh Puli is a Bengali Style Rice Dumpling kheer which you can make for special occasions, festivals or with your weekend meals.

A delicious Bengali dessert that can be served as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your Lunch or dinner.

Dudh Puli Makar (Poush) Sankranti is just around the corner.

Dudh Puli step by step

1. In ther kadai mix shredded coconut, jagerry and cook till the jagerry melt and mix thoroughlu with the coconut.Add khoya and mix with it. Cook till the coconut mixture comes out of the kadai.Let it cool to room temperature..

2. Heat 1 cup of water in a kadai and mix the rice flour till it forms a dough..

3. Take small portions from the dough. Make a circle of it in the palm and fill it with the coconut mixture.Shape the pitha like a boat or oval shape..

4. Boil the milk in a pan and add all the pithas in it and boil for sometime. Add the jagerry and boil for sometime. Add 1/2 tb spoon of the filling in the milk. Boil for sometime and it is ready..

5. Cool to room temperature and serve in small bowls..

This is when pithe is made in Bong homes.

This weekend we had decided to stay at home and just relax.

So I took the opportunity to make a variety of pithe.

Since last time I received some feedback that the steps seemed complex, I recorded a video.

At my home my mom used to make pati-shapta and dudh puli (or doodh puli) every year.