Doodh puli pithe ( rice dumplings stuffed with coconut filling )

Hello! All you lovely people! Welcome back to my space Dish Of Delight once again!

A little late post of the Bengali Poush Parbon special Doodh Puli Pithe. it’s a special Bengali dessert, another type of the Bengali pithe category. My first pithe recipe post was that of the Patishapta Pithe, in which I have mentioned about the celebration of Poush Sankranti by making different types of pithe.

So, today I am sharing my second Pithe recipe, Doodh puli. Let’s move to the main recipe.

Ingredients

For the puli filling:

Coconut grated 1 cup

Khoya 1/2 cup

Dates palm jaggery 3 to 4 tbsp or as per your taste

For the puli:

Rice flour 1 cup

Mustard oil 1 tsp

Salt 1/2 tsp

For the milk:

Full fat milk 1 lt

Dates palm jaggery 5 to 6 tbsp or as per your taste

Procedure

  • Heat a non stick pan at medium low flames, add all the ingredients mentioned under puli filling and stir and mix well. Keep on stirring the mixture untill it stops sticking to the pan and the extra water have evaporated. Do not make the mixture too dry
  • transfer the mixture to a bowl or plate
  • now for making the puli dough, take about 3/4th cup of water in a pan, add the mustard oil, salt and bring it to a boil
  • once the water starts boiling, reduce the flames to minimum and slowly add the rice flour and keep on stirring and mixing constantly with the help of a wooden ladle, untill the water is soaked in completely by the flour
  • now transfer the flour to a mixing bowl and knead it to a semi soft dough like an atta dough without letting it to cool down. You can add a little more hot water if the dough becomes too stiff while kneading
  • now either cover the dough with a moist kitchen cloth or keep it in an air tight container
  • before you start making the puli, place a heavy bottomed saucepan at medium high flames and add the milk. Let the milk come to a boil. Once it starts boiling reduce the flames to medium low and let it get reduced to less than half of the original volume with occasional stirring
  • now, by the time the milk is getting reduced, quickly prepare the puli
  • grease your palms with a little mustard oil. Now, take small portions of the dough and roll it between you palms to form a small ball
  • with the help of your thumb, lightly press from the edges of the ball. Keep on doing it untill you make a not so thin not so thick circular disk. Be cautious with the thickness of the disk, because, if it is too thin it may break while cooking and if it is too thick, it will not cook properly and would remain hard in the final outcome
  • now place sufficient amount of the filling in the centre of the disk, bring the opposite edges of the disk together and seal them by pressing the edges with the fingers. The puli will look like a half moon. Finally give one light roll between the palms to smoother the sealed edges and keep aside in a plate. Cover the plate with a moist piece of cloth
  • this way make all the puli and keep covered with the moist cloth untill they are transferred to the milk
  • Once the milk has reduced to the right volume, drop in the puli one by one. Give a light stir and cook for about 5 to 7 minutes
  • after 5 to 7 minutes, add the jaggery. Do not stir.
  • once the Jagger has melted in the milk, stir lightly and mix well with the milk
  • now, keep on cooking untill the puli starts floating on the surface of the milk. Give a light stir occasionally
  • once the puli starts floating on the surface of the milk, and the milk has reduced to almost 1/3rd of the original volume, you will understand that your pithe is done
  • let it cool down to normal temperature and then serve because cold pithe is tastier than hot ones.

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