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bengali dudh puli pithe

Dudh puli pithe / rice dumplings stuffed with sweetened coconut - Sankranti special

Dudh puli pitha or rice dumplings stuffed with sweetened coconut and jaggery filling and simmered in thickened milk.
Course Sweet Dish
Recipe Cuisine Bengali, Indian
Keyword dudh puli pitha recipe
Cook Time 1 hour
Total Time 1 hour
Servings 4

Recipe Ingredients

For making puli

  • Rice flour : 1 cup
  • Boiling water : 1 cup or more
  • Ghee : 2tbsp
  • Salt : a small pinch

For thickened milk

  • Milk : 1.5 l
  • Cardamom green : 4-5 pieces
  • Jaggery use date palm jaggery : 1/2 cup

Stuffing

  • Coconut : 4 cup
  • Jaggery / gur: 2 cup or more
  • Nutmeg powder : a pinch

Recipe Instructions

For puli / dumpling

  1. Bring the water to rolling boil and slowly add the rice flour sifted with salt in it.
  2. With the help of a ladle try to mix it as fast as possible
  3. Once it is mixed roughly, let it cool till the steam stops coming.
  4. Grease the finger with ghee and knead the dough while it is still hot.
  5. This is little difficult as the dough is hot, but thats the only way to do it.
  6. Once the dough is kneaded , it will be soft dough, cover it nicely with a damp kitchen towel until ready for use.

Prepare the thickened milk

  1. Bring the milk to rapid boiling, reduce the heat and let it simmer on low heat till it reduce to half its quantity.
  2. This will take half an hour.
  3. You can check previous post on how to prepare the stuffing
  4. Divide the dough into equal sizes and make small balls out of it.
  5. Flatten the dough and with the help of your palm and fingers, give it bowl like shape.
  6. Place the filling in the center, fold it like crescent moon shape.
  7. Wet your finger and seal the edges of the pithe, either by crimping the sides or with the help of fork.
  8. Put the puli in thickened milk, which you have kept in low heat.
  9. Let it simmer for 5-7 minute.
  10. Once cooked, the puli will float on top of the milk.
  11. Remove it and put another one in the milk.
  12. Depending upon the size of the vessel, you can make it in batches. But do not overcrowded it else it will break.
  13. Once all the puli is cooked through, remove them with slotted spoon and put it in serving dish.
  14. Reduce further the milk to desired consistency. Put off the flame. Add the jaggery and stir it well till the jaggery melts completely.
  15. Pour the thickened milk over the dudh puli.
  16. Serve warm or at room temperature.