Chirer Dudh Puli Pithe / flattened rice dumplings filled with coconut jaggery in reduced milk
Wash the flattened rice or chire with few changes of water. Soak the flattened rice in water for 15-20 minute till it puffed up.
Prepare the coconut jaggery filling as given in the link above.
Drain all the water from the flatteend rice / chire, mash it lightly with hand. Add pinch of salt, mix it properly.
Break the khova (use the one in room temperature) in small pieces and add it to the flattened rice.
Now mash both of them very nicely till it becomes a uniform dough. Grains of flattened rice should not be visible.
You can use a mixer to do the job but be very careful, it should not turn into a batter. Use the pulse function of mixer for this. Traditionally it is grouded in a stone grinder or silbatta.
Once the flattened rice dough is prepared, cover it with a damp cloth for 10 minutes.
Meanwhile bring the milk to rapid boiling and reduce the milk till half its original quantity.
This you can do it a day before also. Reducing the milk alone takes 45 minutes.
Once the milk is reduced to 750ml, add the sugar and mix it. Adjust the sugar as per your sweetness preferences. Milk should taste like kheer or rabdi like.
Take a lemon size ball of flatteend rice dough, flatten it, give a oval cup like shape. Place a small ball of coconut jaggery in the center and close the dumpling from all sides. Use wet hands to seal the edges. Try to give a torpedo shape or the one I had done. Take care that the filling should not peek out of the flattened rice shell.
Add enough oil in a deep frying pan. Bring the oil to smoking hot, lower the heat to medium low. Carefully drop the flattened rice dumpling / chirer puli into the hot oil. Fry till deep brown.
Fry two puli or dumpling one at a time. Do not overcrowd the pan.
Place carefully the fried dumplings in hot reduced milk, simmer it for 5-6 minutes per dumplings, then slot them out and place them in a wide bowl.
Once all the dumplings are simmered in milk, place them in a wide bowl. Pour the leftover reduced milk over the dumplings. Let them soak in milk for 5-6 hours.