Dudh Puli / Kheer Puli | How to make Dudh Puli / Kheer Puli

By Deepsikha Chakraborty  |  11th Jan 2019  |  
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  • Photo of Dudh Puli / Kheer Puli by Deepsikha Chakraborty at BetterButter
Dudh Puli / Kheer Puliby Deepsikha Chakraborty
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About Dudh Puli / Kheer Puli Recipe

Dudh Puli has a special place in Makar Sankranti menu. Soft and savory rice flour dumpling stuffed with date palm jaggery infused coconut, boiled in thick flavourful milk and kept drowned overnight – it’s not cooking, it’s poetry. Like many other Bengali households, my house too, has decked up with flowers and my kitchen, with the aroma of boiled milk, grated Patali gur (date palm jaggery), fried coconut and what not. I feel so complete.

Dudh Puli / Kheer Puli

Ingredients to make Dudh Puli / Kheer Puli

  • For The Dough:
  • Rice flour 2 cup
  • cinnamon powder 1/2 teaspoon
  • salt 1/2 teaspoon
  • Hot water (as required to knead a soft and smooth dough)
  • For The Stuffing:
  • Grated coconut 1.5 cup
  • Grated patali gur (date palm jaggery) 3/4 cup
  • For Boiling Milk (Making Kheer):
  • Full fat milk 1 lit
  • bay leaves 2 nos.
  • cardamom powder 1/2 teaspoon
  • Grated patali gur (date palm jaggery) 1/2 cup

How to make Dudh Puli / Kheer Puli

  1. Pour milk in a heavy bottom vessel and add bay leaves. On a low to medium flame, bring it to a boil. Simmer the milk gently until reduced to half by stirring frequently. This should take roughly around 1 hour.
  2. Meanwhile, make the stuffing by adding ingredients mentioned in "For The Stuffing" section. On a low flame, stir until the two ingredients mix properly and the coconut is little fried.
  3. The stuffing should be sticky such that if you compress, it should stick together. Once it’s done, remove it from the flame and keep aside.
  4. For the dough, mix all the ingredients as mentioned in "For The Dough" section together and knead a smooth dough.
  5. Cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
  6. Now, stuff them with coconut stuffing and seal the edges to make half moon shaped dumplings. If possible, make design on the edges by curving them with your fingers.
  7. Once the dumplings are ready, keep them aside.
  8. Check the milk, once it is reduced to half, remove the bay leaves from it with the help of a spatula.
  9. Now, slowly drop the dumplings into the milk. On a low flame, cook it for 20 minutes.
  10. Add grated patali gur and cardamom powder to the milk and stir slowly and carefully by not hampering the dumplings. The patali gur should melt well.
  11. Once it’s done, turn off the flame and cover the lid. Let it come to the room temperature.
  12. The Dudh Puli / Kheer Puli is ready now.

My Tip:

Have it immediately or cover and keep it overnight. This way, the dumplings will get more time to absorb the milk well. You can also keep them in refrigerator for atleast 3-4 days – each day, the taste will get enhanced.

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