Kheer Puli/ Doodh Puli | How to make Kheer Puli/ Doodh Puli

By Shaheen Ali  |  3rd Jul 2017  |  
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  • Kheer Puli/ Doodh Puli, How to make Kheer Puli/ Doodh Puli
Kheer Puli/ Doodh Puliby Shaheen Ali
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About Kheer Puli/ Doodh Puli Recipe

A Bengali delicacy aka Puli Pitha. Rice dumplings filled with palm jaggery and coconut filling is cooked in milk, either plain or flavored with palm jaggery.

Kheer Puli/ Doodh Puli is an authentic dish which is perfect to serve on all occasions. The Kheer Puli/ Doodh Puli is delicious and has an amazing aroma. Kheer Puli/ Doodh Puli by Shaheen Ali will help you to prepare the perfect Kheer Puli/ Doodh Puli in your kitchen at home. Kheer Puli/ Doodh Puli needs 15 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kheer Puli/ Doodh Puli. This makes it easy to learn how to make the delicious Kheer Puli/ Doodh Puli. In case you have any questions on how to make the Kheer Puli/ Doodh Puli you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shaheen Ali. Kheer Puli/ Doodh Puli will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kheer Puli/ Doodh Puli

Ingredients to make Kheer Puli/ Doodh Puli

  • 1 lit milk
  • 200 gms Nolen Gur/ palm jaggery
  • 1 tsp cardamom powder
  • 100 gms rice flour
  • 1 cup hot water
  • 2 tbsp ghee
  • 1 cup grated coconut
  • 1 pinch salt
  • 1 tbsp chopped cashews

How to make Kheer Puli/ Doodh Puli

  1. Sift rice flour and add a pinch of salt, ghee and hot water and knead it to make a soft and supple dough. Keep it covered with a clean kitchen towel.
  2. Heat a non stick pan and add 1/2 cup of crushed palm jaggery and melt in in medium heat. Keep stirring to avoid burning.
  3. Now add grated coconut , chopped cashews and 1/2 tsp cardamom powder and mix everything nicely and stir for few minutes till everything incorporated well. Keep aside and cool.
  4. Pinch a lemon sized ball from the dough and flatten it between your palm to make a flat disk.
  5. Scoop a tsp of filling and place in between the disk.
  6. Take one side of the disk and fold inwards and cover it up on the other side and seal by pressing gently.
  7. Take the edge and bring the folds together and shape it like a billet like we plat in tipcat. Do the same for the other side as well.
  8. Make similar puli using the same method and keep aside in a tray.
  9. For making Dudh Puli : Boil milk in a thick bottomed pan and reduce it till half.
  10. Add 1 tsp cardamom powder and crushed palm jaggery. Now here you have to add jaggery as per your choice, if you want the dudh kheer to be mild them add very little jaggery, else more. It totally depends on person to person.
  11. Drop in the hand made puli in the milk, one by one carefully.
  12. After adding all the pulis in milk, reduce the flame and allow the pulis to cook with milk for 10-15 mins.
  13. Keep checking the pulis in regular intervals and make sure you cook them until they get properly cooked.
  14. Turn off the gas flames and allow it to cool. Serve this creamy jaggery milk with puli either warm or you may refrigerate it before serving.

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