Dudh Puli ( Rice Dumplings Simmered in Sweetened Milk )

In my last post I have written about Sankranti and Pithe festival in Bengal. Here is the link: http://www.mix-and-stir.com/2016/01/patishapta-indian-crepes-with-sweet.html  As I said, The best part of this Makar Sankranti  is “Pithe” making. There are many different versions of Pithe prepared in different parts of Bengal. One of them is Dudh Puli.

I grew up in a family where Pithe preparation used to run for several days during Makar Sankranti. We have no longer that much time to spare, especially if you are in abroad and don’t have any helping hands. Fortunately this year we had a long weekend and so had some time to pamper our taste-buds with these traditional winter delicacies and recollect the old sweet memory. It was difficult to get the ingredients of best quality here. The main ingredient of Pithe-making is rice powder. The one we get here is not the same one that is used in back home. So I can’t vouch for the authenticity of my dudh puli’s taste.  But I can ensure that it won’t be that bad either since my hubby's spontaneous expression after having this dish was “Darun” (simply awesome) !

As the name suggests, this Pithe is cooked in milk. Small dumplings (puli) are made out of rice flour and stuffed with coconut. Then these dumplings are boiled in thickened milk ,sweetened with jaggery. I am sure this sweet recipe will delight everyone at your home. So check out the recipe of Dudh puli and give it a try. 

Recipe of Dudh Puli ( Ccoconut Stuffed Rice Dumplings Simmered in Sweetened Milk ) : for 4 to 6 people 

Ingredients :

For the Shell :

Rice Flour : 2 cups 
Water : 2 and 1/2 cups
Salt : a pinch 

For Filling :

Grated coconut : 1 cup 
Sugar : 1/2 cup 
Milk Solids : 1/2 cup 
Cardamom powder : a pinch 

For kheer :

Whole Milk : 1 and 1/2 liter
Date palm jaggery : 1 cup or to taste 

Method :

1. Take a pan, add grated coconut and sugar and let it cook over medium heat for around 5 minutes. 

2. Add the grated milk solids and stir to mix it nicely. Add the crushed cardamom and mix it again. Once the mixture comes together and leave the sides of the pan, take it off from the heat. Filling is ready, keep it aside. 

3. Take a pan and add the water. Add the salt and keep the flame high. Once the water starts boiling, slow down the flame and add the rice flour. Stir it lightly. Cover the pan with lid. Turn off the gas. After 5 milutes tranfer the rice flour mixture to a mixing bowl. Knead the mixture immediately and make it a soft and smooth dough. I have to knead the mixture when it is hot. 

4. Once dough is ready, take a heavy-bottomed pan and add the whole milk. Heat it up. 

5. In the meantime, make the dumplings. Make some small balls out of the dough. Flatten the ball by pressing your palm. Place a small of coconut filling on it. Fold it and seal all the sides by pressing it. 

6. Final step, once the whole milk starts to boil, add the puli ( dumplings ) one by one. Let it cook for 15 to 20 minutes over low flame. Once the dumplings are cooked, they will come up at the surface of the milk. 

7. Add jaggery to the milk. and stir gently. Simmer the milk for another 5 to 7 minutes. Serve hot or cold. 

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