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

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ByShaheen Ali
Created on 3rd Jul 2017
  • Kheer Puli/ Doodh Puli, How to make Kheer Puli/ Doodh Puli
Kheer Puli/ Doodh Puliby Shaheen Ali
  • Kheer Puli/ Doodh Puli | How to make Kheer Puli/ Doodh Puli (4 likes)

  • 0 reviews
    Rate It!
  • By Shaheen Ali
    Created on 3rd Jul 2017

About Kheer Puli/ Doodh Puli

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, a deliciously amazing recipe to treat your family members. This recipe of Kheer Puli/ Doodh Puli by Shaheen Ali will definitely help you in its preparation. Surprisingly the preparations for Kheer Puli/ Doodh Puli can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Kheer Puli/ Doodh Puli is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kheer Puli/ Doodh Puli is just too tempting. Cooking Kheer Puli/ Doodh Puliat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kheer Puli/ Doodh Puli is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKheer Puli/ Doodh Puli from Better Butter.

  • Prep Time15mins
  • Cook Time15mins
  • Serves4People
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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