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 the milk and Jaggery/ sugar.
- Full Cream Milk: 2 Liters
- Rice Flour: 200g
- Semolina: 2 Tbsp.
- Grated Coconut: 2 Cup
- Patali Gur: 800g
- Break the Gur/ Jaggeri slabs into small chunks.
To make the Puli
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2019/01/Dudh-Puli-making-1.jpg"][/url]
- Take grated coconut in a pan and cook over a slow flame until the moisture reduces.
- Add 1/3 of the Gur and cook on low flame until the Gur dissolves and also the mixture reduces to 1/3.
- Keep stirring to avoid burning.
- Switch the flame off once the mixture started leaving the edge of the pan.
- Transfer the mixture in a bowl and keep it aside.
- Meanwhile, take Rice Flour and Semonila in a bowl and mix both.
- By adding hot water little by little make a soft dough.
- Cut the dough into 20 pieces and make small balls.
- Take a ball and flatten it using the palm and fingers as shown in the picture.
- place 1 Tbsp. of the stuffing in the middle and seal from both the side and give the puli a shape of Half-moon.
- Keep both the edges sharp and the filling will be there in the middle part. Refer to the picture for the shape.
- Make all the puli following the process mentioned.
Dudh Puli; final step:
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2019/01/Dudh-Puli-making-2.jpg"][/url]
- Take the Milk in a deep bottom vessel and start boiling it after adding one cup of water in the slow flame until the milk reduces to 2/3.
- Now take one cup of milk from the boiling milk and mix Jaggery with it.
- Add this mixture to the boiling milk and using a ladle dissolve the Jaggery.
- Now add Pulis one by one and keep cooking over low flame for around 15 minutes to reduce the moisture.
- The Milk will get thicken by then.
- Once the desired consistency reached, switch off the flame.
- Cover the Vessel with a lid and wait at least for One hour to serve Dudh Puli.
- To get the best of the flavor, serve it after at least 8 hours of cooking.
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.
Instead of Full cream milk, you can use fat-free milk as well, however, that will not give the richness to the dish.
For added flavor, you can add condensed milk as well, however, in that case, reduce the sugar/ jaggery.
- Category: Dessert
- Cuisine: Bengali
- 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