Dudh Puli / Puli Pithe (Coconut Stuffed Rice Dumpling)
Dudh puli is one more famous Bengali sweet which is very very similar to famous, tasty and costly “Ras malai” but it is much more cheaper then Ras malai. It is a Bengali traditional Sweet and they use to make it on occasion of sankrathri , diwali and other Indian Festivals .
Preparation Time: 10 mins
Cooking Time: 40 mins
- Milk – 1 ltr
- Sugar – 2 tbsp
- Jaggery – 1/2 cup
- Cardamom – 5 to 6
- Salt – 1 pinch
- Rice flour – 1 cup
- Grated coconut -1 cup
For the filling :
- Take a pan and heat it on medium flame. Add grated coconut and dry roast for 2-3 mins on medium-low flame. Add jaggery or sugar and stir.
- Stir well for 5 to 10 minutes until jaggery melted and coconut get softer .
- Add cardamom powder. Take it off from heat and let it cool on room temperature .
For the shell :
- Take the rice flour in a mixing bowl and add salt in it .
- Knead it with 1 cup warm water by adding little warm water at a time. The dough should be soft but not sticky.
- Now cover the it . If the dough is not covered properly it will be hard and cold.
- After 10 mins the dough is ready make small balls, the size of a small lemon.
- Flatten out each ball with your fingers in the shape of a circle.
- Stuff the filling . Fold the two edges and give it like a gujiya shape.
- Press them tightly so that they don’t open while boiling. This is called the puli.
Making the Puli Pithe/Dudh Puli :
- In a pan heat the milk. Once it starts to boil add sugar and let it dissolve in the boiling milk.
- Now add the puli slowly and cook about 20 to30 minute in medium-low heat or until pulis are cooked or until pulis are soft and the milk has thickened.
- Take care not to break the pulis. The milk shouldn’t be too thick nor too thin.
- Now add Cardamom powder and nix care fully.
- Serve them hot or cold.