Dudh Puli
Dudh Puli is a classic Bengali milk based dessert that we specially prepare during winter season to celebrate Makar Sankranti. Stuffed with coconut, sweetened with the perfumy date palm jaggery this rice flour sweet dumpling is so satisfying at every bite.
Ingredients
- 1 cup Rice flour
- ¾ cup water
- ¼ teaspoon salt
- 3 Cups Whole milk
- 1 cup Date palm jaggery (grated )
For the filling
- ¼ cup Solid milk (khoya/mawa)
- ½ cup Grated coconut
- ½ cup Date Palm Jaggery
- 1 tablespoon milk
Instructions
Prepare the Filling
- In a non stick pan, add the grated khoya/mawa (solid milk) along with grated jaggery, milk and coconut.
- Keep cooking in medium low heat until it all combines. Taste for sweetness and if you prefer more sweet, add more jaggery.
- Once done, keep aside and let it cool downThe filling can be made a week in advance and kept in the refrigerator in an air tight container.
Prepare the Rice Flour Dough
- In a heavy bottom pan, boil the water with the salt.
- Add the rice flour, switch off the heat, cover the pan and set a timer for 3 minutes.
- After 3 minutes, stir the rice flour using the back of a spoon.
- Transfer the crumbly rice flour to a place or kitchen counter and take a bowl of hot water.
- The dough has to be prepared while the rice flour is still hot. For the perfect texture of the dough, you have to let it absorb enough hot water. So add water little by little with your hand and keep kneading.
- You have to be patient as you form the soft dough. It will take roughly 10 minutes for the dough to come together. Watch the video to understand this step better.
- Once the dough is ready, cover it with a damp towel and keep aside for 15 minutes.
Shaping the Puli (rice flour dumplings)
- After 15 minutes, divide the dough into 16 portions.
- Shape the portions into round balls and keep it covered with a damp cloth as you shape. The dough will feel a little sticky, but avoid adding extra flour, instead wet your hand with water if needed.
- Traditionally, the tiny balls are rolled out with a hand and then a small portion of the filling is placed in the center. Fold the rolled dough in half and seal the edges by pinching gently. I use a tortilla press for all my gluten free dough recipe, and it becomes very effortless to roll the balls into tiny perfect circles.
- Shape all the dumplings and keep covered with damp cloth to avoid it from getting dry.
Preparing the Dudh Puli
- In a heavy bottom pan, pour the milk and let it simmer for 15 minutes in medium heat. Keep stirring, so it doesn't get burnt at the bottom of the pan.
- After 15 minutes, place the puli (the filled dumplings) in one layer without crowding the pan. Let it cook for 10 minutes, stir occasionally, but gently as these are fragile and can break apart.
- After 10 minutes, switch off the heat. Sprinkle the jaggery all around and cover the pan for 5 minutes. This will help the jaggery to melt.
- After 5 minutes, stir everything to incorporate the jaggery evenly.
- Dudh Puli tastes best when served warm and fresh. Enjoy!
Video
Nutrition
Calories: 263kcalCarbohydrates: 35gProtein: 7gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 178mgPotassium: 295mgFiber: 2gSugar: 8gVitamin A: 242IUVitamin C: 0.1mgCalcium: 190mgIron: 0.4mg