Dudh Puli
Dudh Puli is a famous Bengali Winter special dessert prepared with milk. In this dessert dumplings prepared with rice flour and stuffed with coconut mixture known as Puli are slow-cooked with milk and Jaggery/ sugar.
- Author: Debjani Chatterjee Alam
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 10 People 1x
- Category: Dessert
- Method: Cooking
- Cuisine: Bengali
- 2 liters Full Cream Milk
- 200g Rice Flour
- 2 Tbsp. Semolina
- 2 cup Grated Coconut
- 800g Patali Gur/ Date Palm Jaggery
Notes
- I do not add any added flavor such as cardamom or bay leaf while making Dudh Puli with Date Palm Jaggery and Rice Flour prepared from Gobindobhog rice. This is to maximize the flavors of Jaggery and rice.
- Instead of short grain rice, you can use Basmati rice to make the Rice flour or can use store-bought rice flour.
- Instead of Gur Sugar can also be used or you can use a mixture of Gur and Sugar.
If you are using Sugar or normal rice it is better to add a few cardamoms and Bay leaves to give added flavor to the dish.
- you can use fat-free milk as well instead of Full cream milk, however, that will not give richness to the dish.
- For added flavor, you can add condensed milk as well, however, in that case, reduce the sugar/ jaggery.
Nutrition
- Serving Size: 230g
- Calories: 571
- Sugar: 90.6g
- Sodium: 87mg
- Fat: 13.5g
- Saturated Fat: 9.6g
- Carbohydrates: 109.5g
- Fiber: 1.8g
- Protein: 8.6g
- Cholesterol: 0mg
Keywords: dudh puli recipe, dudh pithe recipe, bengali pithe payesh recipe, makar sankranti recipe, debjanir rannaghar