Dudh Puli / Kheer Puli

Name: Dudh Puli / Kheer Puli
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For The Dumpling Dough:; 2 cup rice flour; 1/2 tsp cinnamon powder; 1/2 tsp salt; As needed hot water to knead a soft and smooth dough; For The Stuffing:; 1.5 cup grated coconut; 3/4 cup grated patali gur (date palm jaggery); For Boiling Milk (Making Kheer):; 1 litre full fat milk; 2 bay leaves; 1/2 tsp cardamom powder; 1/2 cup grated patali gur (date palm jaggery)

Deepsikha Chakraborty @cook_14092070

Bangalore

#milk Talking about Bengali Pitha, Dudh Puli aka Kheer Puli has a special place in the menu. Soft and savory rice flour dumpling stuffed with date palm jaggery infused coconut, boiled in thick flavourful milk and kept drowned overnight – it’s not cooking, it’s poetry.

Deepsikha Chakraborty @cook_14092070

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Ingredients

1 hour

6 servings

For The Dumpling Dough:
2 cuprice flour
1/2 tspcinnamon powder
1/2 tspsalt
As neededhot water to knead a soft and smooth dough
For The Stuffing:
1.5 cupgrated coconut
3/4 cupgrated patali gur (date palm jaggery)
For Boiling Milk (Making Kheer):
1 litrefull fat milk
2bay leaves
1/2 tspcardamom powder
1/2 cupgrated patali gur (date palm jaggery)

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Steps

1 hour

1

Pour milk in a heavy bottom vessel and add bay leaves. On a low to medium flame, bring it to a boil. Simmer the milk gently until reduced to half by stirring frequently. This should take roughly around 1 hour.
2

Meanwhile, make the stuffing by adding ingredients mentioned in "For The Stuffing" section. On a low flame, stir until the two ingredients mix properly and the coconut is little fried.
3

The stuffing should be sticky such that if you compress, it should stick together. Once it’s done, remove it from the flame and keep aside.
4

For the dough, mix all the ingredients as mentioned in "For The Dumpling Dough" section together and knead a smooth dough.
5

Cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
6

Now, stuff them with coconut stuffing and seal the edges to make half moon shaped dumplings. If possible, make design on the edges by curving them with your fingers.
7

Once the dumplings are ready, keep them aside.
8

Check the milk, once it is reduced to half, remove the bay leaves from it with the help of a spatula.
9

Now, slowly drop the dumplings in the milk. On a low flame, cook it for 20 minutes.
10

Add grated patali gur and cardamom powder to the milk and stir slowly and carefully by not hampering the dumplings. The patali gur should melt well.
11

Once it’s done, turn off the flame and cover the lid. Let it come to the room temperature.
12

The Dudh Puli / Kheer Puli is ready now.

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Deepsikha Chakraborty @cook_14092070

on February 11, 2019 18:23

Bangalore

Food Enthusiast, Stylish, Photographer and Blogger. Love to travel and a movie buff.My Blog: http://whenabongcooks.com/Instagram: https://www.instagram.com/when_a_bong_cooks/