Easiest Way to Best Tasty Dudh Puli

Billy Romero

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Easiest Way to Best Tasty 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 cook Dudh Puli using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Dudh Puli

Prepare of For the stuffing.
You need 1 cups of grated coconut.
Prepare 1 cup of chopped almonds and cashews.
Prepare 1/2 cup of jaggery.
It’s of For the outer layer.
You need 1 cups of rice flour.
It’s 1 tsp of sugar(optional) consistency.
It’s 1/2 tsp of oil.
You need of For the milk-.
It’s 1 tsp of custard powder.
You need 1 litre of whole milk.
Prepare 2/3 cup of grated jaggery/ to taste.

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 instructions

For the stuffing— Mix coconut, dryfriuts and grated jaggery well, divide the coconut into 15-20 small balls, and keep it side..
For the outer layer– Heat the pan boil water with sugar and oil then add rice flour and quickly mix with a spatula untill its get thicker, now take it out and knead with your hands when it has cooled slightly. Now divide the dough into 15-16 small balls. Slightly wet your hands and press a rice flour ball between your palms to flatten it. Now put one coconut ball in the centre and join the edges to form a round shaped dumpling, Repeat the process until all the dough has been used..
For the milk— Boil milk in a saucepan now add custard powder and jaggery simmer over low heat until it reduces to half. Drop the dumplings into the milk and cook over medium heat for 15-20 minutes, stirring occasionally. Remove from heat and serve directly or chilled..

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.