1. Break the Gur/ Jaggery slabs into small chunks.

To make the Puli

1. Take grated coconut in a pan and cook over a slow flame until the moisture reduces.
2. Add 1/3 of the Gur and cook on low flame until the Gur dissolves and also the mixture reduces to 1/3.
3. Keep stirring to avoid burning.
4. Switch the flame off once the mixture started leaving the edge of the pan.
5. Transfer the mixture to a bowl and keep it aside.
6. Meanwhile, take Rice Flour and Semonila in a bowl and mix both.
7. By adding hot water little by little make a soft dough.
8. Cut the dough into 20 pieces and make small balls.
9. Take a ball and flatten it using the palm and fingers as shown in the picture.
10. place 1 Tbsp. of the stuffing in the middle and seal from both sides and give the puli a shape of a Half-moon.
11. Keep both edges sharp and the filling will be there in the middle part. Refer to the picture for the shape.
12. Make all the puli following the process mentioned.

Dudh Puli; final step:

1. Take the Milk in a deep bottom vessel and start boiling it after adding one cup of water to the slow flame until the milk reduces to 2/3.
2. Now take one cup of milk from the boiling milk and mix Jaggery with it.
3. Add this mixture to the boiling milk and using a ladle dissolve the Jaggery.
4. Now add Pulis one by one and keep cooking over low flame for around 15 minutes to reduce the moisture.
5. The Milk will get thickened by then.
6. Once the desired consistency is reached, switch off the flame.
7. Cover the Vessel with a lid and wait at least one hour to serve Dudh Puli.
8. To get the best of the flavor, serve it after at least 8 hours of cooking.