'Doodh Puli Pithe"/Coconut Stuffed Dumpling with in the Milk cream".....:)

 We know that  Bengal & bangali are generally very populer for various varieties of pitha /sweet dishes. This is known as Makar Sankranti or Poush Sankranti in West Bengal, as it is celebrated in the last day of Bengali month of Poush. It is called by different names in all over India – Magh Bihu, Makar Shankranti, Pongal, Uttarayan etc. 

To celebrate this harvest festival, in all bengali homes making a special kind of sweet named "pithe". Many kinds of Pithe, just like  Puli Pithe, Gokul Pithe, Dudh Puli, Malpoa, Patishapta Pithe and many more.which is made with basically rice flour. Another special thing is needed is Palm Jagery (khejurer Gur), & Coconut. 

My Mother & Grandmother both r very expert to making this 'Pitha'.Dudh puli is one such delicious yummy traditional pithe, this was almost common in every house decade ago but now in modern times hurry and worry such traditional time taking sweets are on the way to extinct. Doodh puli has a outer shell made of rice flour and an inner filling made of Coconut and sugar/Jaggery. The shell is commonly made into half-moon shape, this is called puli. After these pulis are prepared, are either boiled in thickened milk/doodh, sweetened with jaggery/suger. So the name is coming- "Doodh puli"....:)

Here I share my Maa(Mom) yammy 'Doodh Puli' recipe for all of you...Hope you also enjoying with this recipe....:)

Ingredients : (Around 30-35 Pulis)

• Milk : 1/12 liter 
• Date Palm Jaggery (khejur Gur) : Dry 1/2 cup & liquid 1 cup.(approximate) .
• Rice Flour : 1& 1/2 cup
• Salt : a pinch
• Lukewarm water to make the dough
• Grated Coconut :2 cups
• Cardamom Powder : 1/2 tsp.
  

Method:-

1. Heat a  pan then add the chunks of Jaggery let it melt then add the grated coconut. Stir in a low flame until well mixed. Cook this mixture until the mixture comes together and sticks together. Remove from heat when the mixture leaves the sides of the pan. Flavor it with cardamom powder. Let it cool and Keep them aside.
   
2. Next Take rice flour, add salt and mix. Add enough lukewarm water to make a soft dough. Cover the dough with a cloth (30 mins).
   
3. Now after sometime, make small balls, size just like lemon from the dough. Flatten each ball with your fingers in the shape of a bowl. The shell would be medium thin. Stuff small amount of filling coconut mixture into it. Bring together both the edges and it will get the shape of half-moon, press and seal with your finger. Then puli is done. Make other pulis the same way. See the shape of 'Puli' as in the picture.
   
   
   
4.  After the pulis now it’s time to make the milk sauce.In a big wide pan, heat milk, Once it starts to boil, let it cook for 10-15 minutes. Then lower the heat to low, add liquid Jaggery according to your taste(you should always add jaggery in low heat, as in high heat it can curdle the milk). Mix, add all the prepared pulis now, cook for another 20-25 minutes or until pulis are soft and the milk has thickened. Take care not to break the pulis. The milk shouldn't be too thick nor too thin.
   
5.  Put off the flame. Let it rest for 1 to 2 hours before serving. Dudh puli taste great in room temperature. Serve a pulis in a bowl and ladle the thick milk sauce over it . 
   
6. Simplicity is the best décor for such traditional sweet dessert. But if you need garnishing garnish with grated Cashews & Pistachio.
7. Enjoy Bengal’s age old traditional favorite  Duduh Puli Pithe....:)
   

Enjoy with Your's Duduh Puli Pithe.....!!!