Dudh Puli
Dudh Puli is a famous Bengali Winter special dessert, from the category of Pithe Puli. It is prepared with milk. In this dessert, dumplings prepared with rice flour and stuffed with a coconut mixture known as Puli are slow-cooked with milk and Jaggery/ sugar.
Servings 10 People
Calories 571kcal
Cost Rs 250
Ingredients
- 2 Liters Full Cream Milk
- 200 g Rice Flour
- 2 tablespoon Semolina
- 2 Cup Grated Coconut
- 800 g Patali Gur / Date Palm Jaggery
Instructions
- Break the Gur / Jaggery slabs into small chunks.
To make the Puli
- Place the grated coconut in a pan and cook over a low flame until the moisture evaporates.
- Add ⅓ of the Gur and cook on a low flame until the Gur dissolves and the mixture reduces to ⅓.
- Keep stirring to avoid burning.
- Switch the flame off once the mixture starts leaving the edge of the pan.
- Transfer the mixture to a bowl and keep it aside.
- Meanwhile, take Rice Flour and Semonila in a bowl and mix both.
- Add hot water little by little to make a soft dough.
- Cut the dough into 20 pieces and make small balls.
- Take a ball and flatten it with the palm of your hand and your fingers, as shown in the picture.
- Place 1 tablespoon of the stuffing in the middle, seal from both sides, and give the puli a half-moon shape.
- Keep both edges sharp, and the filling will be in the middle. Refer to the picture for the shape.
- Make all the puli following the process mentioned.
Dudh Puli Recipe; final step:
- Take the Milk in a deep-bottom vessel and start boiling it on a low flame, adding 1 cup of water, until the milk reduces to ⅔.
- Now take 1 cup of the boiling milk and mix it with Jaggery.
- 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 thickened by then.
- Once the desired consistency is reached, switch off the flame.
- Cover the Vessel with a lid and wait at least one hour to serve Dudh Puli.
- To get the best of the flavor, serve Dudh Puli after at least 8 hours of cooking.
Notes
- When I prepare Dudh Puli with Date Palm Jaggery and rice flour made from Gobindobhog rice, I avoid adding extra flavors like cardamom or bay leaf. This helps the natural tastes of the jaggery and rice stand out.
- You can make the rice flour yourself using Basmati rice instead of short-grain rice, or simply buy pre-made rice flour.
- Instead of jaggery - Notun Gur or Patali Gur, you can use sugar, or even a mix of both. If you choose to use sugar or regular rice, it's a good idea to add a few cardamoms and bay leaves for extra flavor.
- While you can use fat-free milk instead of full-cream milk, be aware that it will make the dish less rich. For an even richer taste, you can add condensed milk, but if you do, remember to use less sugar or jaggery.
Nutrition
Serving: 230g | Calories: 571kcal | Carbohydrates: 109.5g | Protein: 8.6g | Fat: 13.5g | Saturated Fat: 9.6g | Cholesterol: 0mg | Sodium: 87mg | Fiber: 1.8g | Sugar: 90.6g
