dudh puli

dudh puli is a traditional Bengali dessert 

which is made by rice flour with a stuffing of coconut and jaggery and cooked in sweetened milk. dudh puli is prepared during the festival of makar Sankranti which is a harvest festival,

and the rice flour is made by the new harvested rice. 

dudh puli is served as a dessert which has a rich , sweet and creamy taste. The pulis are made in many different designs. This recipe shows the delicacy and cultural heritage of the Bengalis.

1. 2 liters of milk

2. 200 grams of rice flour

3. 2 cups of grated coconut

4. 500 grams of date palm jaggery (patali gur)

5. 1/4 cup of milk powder 

6. A pinch of salt

1. Take a large pot and start boiling the milk and the when the milk is boiling, reduce the heat to low and stir the milk gently until the milk is reduced to half. Keep the milk on low heat and prepare the pulis.

   

Boiling the milk

2. Take a small pan and fry the grated coconuts for few minutes. Add the 500 grams of jaggery and cook until the mixture is thick and sticky. Now turn off the heat and add the milk powder and mix it properly and let the filling to cool slightly.

3. In a large bowl, mix the rice flour and salt. Add water gradually and knead to form a smooth and soft dough. Divide the dough into small balls and flatten them into discs. Place a spoonful of the coconut filling in the center of each disc and fold it over to seal the edges. Shape the pulis into half-moons and some various other shapes and set them aside.

           

Raw pulis

4. Carefully drop the pulis into the gently boiling milk and cook for 15 to 20 minutes or until the pulis float on the milk. Do not overcrowd the pot and gently stir the milk to prevent the pulis from sticking to the bottom.

          

Boiling pulis in milk

5. Turn off the heat and let the dudh puli rest for 10 minutes before serving. Enjoy it hot or cold, as per your preference.

   

dudh puli

1. Always use fresh grated coconut to prepare the stuffing for the pulis because it will give the pulis a nice structure and flavor, you can add some milk powder to make the stuffing richer and creamier.

2. Use date palm jaggery for the stuffing because it will give a different aroma and taste to the dudh puli, you can also use any other jaggery if you don't have date palm jaggery but it will have a different flavor.

3. Knead the rice flour with hot water and salt to make a soft and smooth dough to prepare the pulis, you can also add some semolina to the dough to make the pulis elastic and prevent cracking.

4. Shape the pulis into half-moons and many other shapes and always seal the edges so that the stuffing does not come out from the pulis while cooking, there are various shapes for pulis but the half-moon shaped pulis are the traditional ones.

5. Boil the milk with some cardamom pods and you can also add the date palm jaggery and always reduce it to a thick consistency, you can add some khoya to make the milk rich and thick.

6. Add the pulis to the boiling milk and cook on low to medium heat for about 15-20 minutes until the pulis are soft and well cooked.

         

dudh puli

      

1. The dish is a rich source of calcium which is essential for strong bones and teeth in the body and also prevent osteoporosis(a condition in which bones become weak and brittle).

2. The dish contains potassium and sodium which help to regulate the blood pressure and prevent heart related cardiovascular disorders 

3. dudh puli provides fiber from the rice flour and coconut which aids in digestion and prevents from constipation.

4. dudh puli has antioxidant and anti-inflammatory properties from the jaggery which boosts the immunity and fights against infections.

5. dudh puli contains magnesium which helps in cellular function and energy production for the body.

6. dudh puli contains vitamin A and vitamin C which are good for the skin, eyes and hairs. 😋

     

dudh puli

1. dudh puli is best served hot and warm as the pulis become soft and the milk is thick and creamy, you can reheat the dudh puli on a gas stove or in a microwave before serving.

2. You can garnish dudh puli with some chopped nuts, such as almonds, pistas or cashews for some good taste and extra flavour, you can sprinkle some saffron or cardamom powder for a good aroma and colour.

3. You can serve dudh puli as a breakfast or as a snack or as a dessert after a meal, it is a tasty and a satisfying dish that can be enjoyed by people of any age group.

4. You can store the leftover dudh puli inside an airtight container in the fridge for up to 3 days.

In conclusion dudh puli is a traditional and a delicious Bengali dessert dish that is perfect for the occasion of makar Sankranti or any other occasion, dudh puli is made with rice flour pulis stuffed with coconut and jaggery cooked in creamy milk, dudh puli is rich, fragrant, and satisfying, and can be enjoyed hot or cold. It is a great way to use the fresh harvest of rice, coconut, and date palm jaggery that are available in winter, dudh puli is not very difficult to make, but it requires some patience and practice. You can follow the detailed recipe and tips given in this blog post to make perfect dudh puli at home. I hope you will try this recipe and share your feedback with me.🌾

        

You should use good rice flour that is not too dry or too sticky, you can also make your own rice flour by soaking raw rice for a few hours, draining the water and then grinding the rice into a fish powder.

You should knead the rice flour dough well and make smooth and crackers free balls, you should also cover the pulis with some rice flour before adding them to the boiling milk . You should stir the milk gently and occasionally to avoid sticking to the bottom and burning.

You should use freshly grated coconut and date palm jaggery (patali gur) for the good flavor and texture, date palm jaggery is a special variety of jaggery that is available during winter and has a rich aroma and taste. You can also use any other jaggery.

You can store the dudh puli in an airtight container inside the fridge for up to 3 days, you will need to reheat the dudh puli on a gas stove or in a microwave before serving.

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