Dudh Puli

Today is Makar Sankranti. Makar Sankranti is a major harvest festival celebrated throughout  India.In West Bengal, (a state of India) Sankranti, also known as Poush Sankranti , named after the Bengali month in which it falls (last date of the month) .
It falls on every year 14 January, with some exceptions when the festival is celebrated on 15 January.On this auspicious  occasion  a variety of traditional Bengali sweets known as 'Pitha' are made . There is a varieties of 'Pithas' are made and they  are often served with  'Khejurer Gur' ( Date Palm Jaggery'.Some of the most common pithas found in Bengal (both in Bangladesh and West Bengal) is
Patisapta, Bhapa pitha, Puli pitha,  Dudh puli,Gokul Pitha and many more.The main ingredients  of this 'Pitha' are flour, rice flour, braten ricr,coconut, milk and 'khejurer gur' (date palm jaggery).


Dudh Puli or Doodh Puli is one of the most famous and delicious sweet delicacy prepared in Bengal during Makar Sankranti celebration. Here coconut and date palm Jeggery filled rice flour or beaten rice dumplings boiled in date palm Jeggery flavoured milk.

Preparation Time-20 minutes
Cooking Time-20 minutes
Serveings-8people
Course-Desserts
Cuisine-Bengali
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Ingredients For Stuffing For Puli or Dumplings
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Grated coconut- of a1 full coconut
Date palm jeggery-1 cup

Ingredients For Outer Shell of Puli or Dumplings
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Thin and flat beaten rice(Poha or chire)-1cup

Maida or flour-1/2 cup

Sooji or semolina-1/4 cup

Warm milk-4 tablespoons

Ingredients For kheer or thicken milk

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Milk-1litre

Date palm jeggery-3/4 cup

Method Of Making Stuffing

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Take a large pan,add 1 cup Jeggery into this pan ,heat it on gas at medium flame

Add grated coconut,mix it with Jeggery ,stir this mixture continuous until  the mixture comes together and sticks together. 

Switch off the gas when the mixture leaves the sides of the pan. Keep this mixture in a wide plate to become cool.

Method Of Making Outer Shell
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Soak chire or Poha or flat beaten rice into a bowl of water for 2 to 3 minutes then wash the chire or poha properly and drain the water through a colander 

Add chire or poha,maida or flour,and sooji or semolina in a bowl,make a soft dough by adding milk gradually

Now make small balls, size of a lemon from the dough. Flatten each ball with your fingers then a make a bowl by pressing down the middle sectionin .Do not make it very thick or thin.The shell would be medium thin. Add small amount of filling mixture into it. Bring together both the edges then press and seal with your finger. Make other pulis the same way.

Method Of Making Kheer Or Thickened Milk
_____________________________________ Add milk for Kheer in a big heavy bottomed pan.

Heat milk on medium flame, Once it will start to boil,simmer the gas

let it cook for 5 minutes. 

Then remove the pan from the heat ,add jaggery according and mix,then place the pan back on the heat againplace and let it be cook on low flame.Adding jeggery into the milk in this way will prevent the milk to be curdled.

add all the prepared pulis now one by one, cook for another 10 minutes or until pulis are soft and the milk has thickened.

 Pulis should not be  The milk shouldn't be too thick nor too thin


Serve Cold and enjoy

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