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Doodh Puli
Doodh Puli is a traditional Bengali sweet dish, made with rice flour dumplings filled with coconut and jaggery, simmered in thickened milk. It's a delightful dessert that is often prepared during the Poush Sankranti festival. Ingredients: Coconut, Milk, Jaggery, Rice flour, Sugar, Cardamom powder
60min
Cook Time
15
Servings
Recipe
180 kCal
Recipe
1
Start by preparing the filling. In a pan, add 200 grams of grated coconut and 150 grams of jaggery. Cook on medium heat until the jaggery melts and the mixture thickens. Set it aside to cool.
2
For the dumplings, mix 250 grams of rice flour with a little water to make a soft dough. Divide the dough into small portions and shape each into a small cup. Fill each with the coconut-jaggery mixture and seal the edges to form a half-moon shape.
3
In a large pot, bring 1 litre of milk to a boil. Add 100 grams of sugar and stir until it dissolves.
4
Gently drop the dumplings into the boiling milk. Reduce the heat and let it simmer for about 20-25 minutes until the dumplings are cooked and the milk has thickened.
5
Finally, add a pinch of cardamom powder for flavour and stir well. Serve the Doodh Puli warm or chilled as per preference.
Nutrition
180
kCal
4 g
Protein
6 g
Fat
28 g
Carbs
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