Recipe: Appetizing Doodh puli pithey

Recipe: Appetizing Doodh puli pithey Delicious, fresh and tasty.

Doodh puli pithey. This is the recipe for Dudh Puli Pitha (also called Kheera Puli Pithe), a traditional dessert from Bengal made to celebrate Poush Parbon (Makara Sankranti). These are essentially packets made of rice flour dough that are stuffed with a coconut-jaggery mix, and cooked in sweetened milk. doodh puli recipe, Indian porrige recipe, Vegetarian dessert, Indian sweet recipe, Indian dessert recipe, Bengali sweets, Pithey Payesh, Bengali desserts recipe, grandmothers recipes, Nolen Gurer Puli Pitha recipe (পুলি পিঠে রেসিপি), English subtitles from SalmaTheChef. Watch how to make the popular Puli Pithe

I picked up the recipe of Gokul-Pithey from them.

Here are some more Pithe recipe I made over the years and to know what pithe is, try some of them : Patishapta Pithe , Doodh puli Pithe , Nolen.

In this festival the one and only important thing is food and of course it is the rice which is harvested at this time.

You can have Doodh puli pithey using 12 ingredients and 18 steps. Here is how you cook that.

Ingredients of Doodh puli pithey

1. You need of rice flour.

2. It’s of decicated coconut.

3. Prepare of milkmaid.

4. It’s of grated palm jaggery.

5. You need of cardamom powder.

6. Prepare of nutmeg powder.

7. You need of cinnamon powder.

8. You need of common for thick milk.

9. It’s of Milk 1/2 ltr + milk 1 cup for filling.

10. It’s of boiling water.

11. Prepare of . Ghee.

12. It’s of salt.

The most common preparation is 'Payesh' or 'Kheer' or 'Payasam'.

This scrumptious dessert is made of rice, thick milk and 'khejur gur' or Date Palm Jaggery/Molasses.

This winter special jaggery is probably the best thing which makes winter desserts richer.

But there is also the pottery-steamed aske, the dosa-like soruchakli, the coconutty dumplings of gokul pithe, the torpedos of puli pithey boiled in sweet milk or the steamed bhapa pithey and the.

Doodh puli pithey instructions

1. In a non-stick pan add coconut powder..

2. Add Jaggery.

3. Add Milkmaid.

4. And milk mix well and stirr it.

5. Mixture will be semi sticky. Not liquidity..

6. Keep aside.

7. Now in a pan add salt in a boiling water..

8. Now slowly add the rice flour. mix it very fast as possible. it is firm dough..

9. Switch off the flame..

10. Grease the finger with ghee and knead smooth dough.keep aside..

11. Now Boil the milk add cinnamon and cardamom together in a non stick pan..

12. Let it simmer on low heat till it reduce to half its quantity..

13. Now divide the dough into equal size of balls..

14. Roll it small size like roti.

15. Fill the stuffing in centre and fold it like crescent moon shape..

16. Seal the edges with the fork..

17. Now pour the puli in thickend milk..

18. Let it low flame for 5-7 minutes untill dumplings are cooked.serving hot or chilled as per your choice..

Next up is Doodh Puli from Aru's mom kitchen.

This will also going to be a new dish for few of us, simple and easy.but yummy.

Look at the picture and drool check her recipe for details.

And hitting the hattrick Aru has sent Patishapta Pithey which she says is a must for Poush Sankranti, check her blog for the easy and yummy recipe.

The freshly harvested paddy along with the date palm syrup in the form of Khejurer Gur (Bengali: খেজুরের গুড়)and Patali (Bengali: পাটালি) is used in the preparation of a variety of traditional Bengali sweets made with rice flour, coconut, milk and khejurer gur and known as Pithey (Bengali: পিঠে).