Doodh Puli (Traditional Bengali Sweet)

Name: Doodh Puli (Traditional Bengali Sweet)
Cuisine: Indian
Ingredients: 1/2 cup rice flour; 1 cup semolina; pinch salt; pinch cardamom powder (opt); 1/2 cup leftover carrot halwa; 400 ml full cream evaporated milk / 1 litre milk reduced to half; 4 tbsp. brown sugar or to taste; 1/4 tsp. cardamom powder; 1 tbsp. chopped pistachios; 2 tbsp. raisins; pinch saffron

Bethica Das @kitchen_flavours

Sharjah (UAE)

#bandhan - This is a traditional Bengali dessert of stuffed rice dumplings in milk. They are traditionally made of rice flour and stuffed with coconut-date palm jaggery. They are then cooked in cardamom flavoured milk and served, garnished with chopped nuts.

In this recipe, I gave a slight twist by making the outer covering by mixing semolina with rice flour and stuffing with some leftover gajar ka halwa. It is then cooked in milk along brown sugar and evaporated milk to cut short the time.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cuprice flour
1 cupsemolina
pinchsalt
pinchcardamom powder (opt)
1/2 cupleftover carrot halwa
400 mlfull cream evaporated milk / 1 litre milk reduced to half
4 tbsp.brown sugar or to taste
1/4 tsp.cardamom powder
1 tbsp.chopped pistachios
2 tbsp.raisins
pinchsaffron

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Steps

1

In a bowl, mix together rice flour, semolina, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for an hour.
2

Divide into 10-11 equal portions.
3

Take one portion of the dough and flatten it into a round circle with your fingers. put 1-2 tsps. of the stuffing in the centre.
4

Close it into a crescent shape.
5

Seal the edges with your fingers.
6

Or with a fork.
7

Line a colander with a wet cloth and place the pithes in it. Cover with the cloth.
8

Steam for 4-5 minutes in a saucepan, steamer or pressure cooker.
9

Bring the milk to boil. Add sugar, steamed puli pithe, cardamom powder and raisins. Simmer on low flame, covered for 15 minutes. Keep stirring at intervals.
10

Serve, garnished with chopped pistachios and crushed saffron.