Recipe: At Home Dudh Puli Rice dumplings cooked in milk

Recipe: At Home Dudh Puli Rice dumplings cooked in milk Delicious, fresh and tasty.

Dudh Puli Rice dumplings cooked in milk. 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.

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 Rice dumplings cooked in milk using 7 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Dudh Puli Rice dumplings cooked in milk

1. You need of shredded coconut.

2. You need of Nolen gur.

3. It’s of milk.

4. It’s of rice flour.

5. You need of wheat flour or maida.

6. Prepare of semolina.

7. It’s of salt.

Sweet Coconut Dumplings in thick milk cream - dudh puli - unsweetened shredded coconut cooked with palm jaggery, wrapped inside small rice flour flatbread, folded gently, simmered carefully with lightly sweetened milk!

So naturally during this festivals many types of cuisines (mainly dessert) are made from this rice.

One such dessert is Puli Pithe ,which is a sweet dumpling made of rice flour.

There are various types of dumplings, steamed , fried , boiled.

Dudh Puli Rice dumplings cooked in milk instructions

1. Take the coconut in a kadai and stir it for 1 minute..

2. Now, add 1/3 of the nolen gur to the coconut. At this point I prefer adding ½ cup of milk. This prevents the coconut from scorching as well as dissolving the gur..

3. Now, continue stirring the mixture till all the gur melts and all the water evaporates..

4. Turn off the flame once you see the mixture leaving the sides of the pan. Let it cool down till we prepare the shell..

5. In a bowl take the rice flour, wheat flour, semolina and salt..

6. Make a dough with hot water, adding little by little..

7. Now, divide the dough into 16 equal balls..

8. Take one ball of the dough and spread it into a disc with a rolling pin. Do not make the shell too thick, else it will not cook properly and taste doughy while eating, nor too thin or it will break open while cooking..

9. Take a spoon of the coconut filling. Put it in the disc and seal the edges properly. The puli now looks like a half moon. The decorations on the edges of the puli were made witrh fingers. You can skip it if you want..

10. Now, prepare all the pulis and keep it aside..

11. Take the milk in a pan/kadai and bring it to boil. Reduce the milk to 2/3 of its volume. Now, add the pulis one by one. If you are making in a small vessel, prepare in batches. Do not overcrowd the container..

12. Cook the dudh puli in the milk for 10-15 minutes on medium low flame. Now, take the milk out in a bowl and add the gur to the milk. If you see that the milk looks ok and did not curdle, add the milk to the remaining milk. Add all the gur..

13. Turn off the flame. However, you want to still concentrate the milk for a richer consistency, take the pulis out and continue reducing..

14. Let the dudh puli cool down for few hours and serve them cold..

My favourite kind is the one which is made by boiling in a sweet milk sauce (kheer).

When the milk has thickened, add the dumplings one by one and let the milk boil.

When it starts to bubble on the sides, add the gur slurry, give it a gentle stir and turn off the heat.

You can serve ranga alur dudh puli only when it has cooled down and it tastes better when chilled.

It can be served hot or cold.