Take the coconut in a kadai and stir it for 1 minute.

Now, continue stirring the mixture till all the gur melts and all the water evaporates.

Turn off the flame once you see the mixture leaving the sides of the pan. Let it cool down till we prepare the shell.

In a bowl take the rice flour, wheat flour, semolina and salt.

Make a dough with hot water, adding little by little.

Now, divide the dough into 16 equal balls.

Take one ball of the dough and spread it into a disc with a rolling pin. Do not make the shell too thick, else it will not cook properly and taste doughy while eating, nor too thin or it will break open while cooking.

Take a spoon of the coconut filling. Put it in the disc and seal the edges properly. The puli now looks like a half moon. The decorations on the edges of the puli were made witrh fingers. You can skip it if you want.

Take the milk in a pan/kadai and bring it to boil. Reduce the milk to 2/3 of it's volume. Now, add the pulis one by one. If you are making in a small vessel, prepare in batches. Do not overcrowd the container.

Cook the dudh puli in the milk for 10-15 minutes on medium low flame. Now, take the milk out in a bowl and add the gur to the milk. If you see that the milk looks ok and did not curdle, add the milk to the remaining milk. Add all the gur.

Let the dudh puli cool down for few hours and serve them cold.