Dudh Puli | How to make Dudh Puli

By Kalpona Shaw  |  25th Nov 2016  |  
5 from 1 review Rate It!
  • Photo of Dudh Puli by Kalpona Shaw at BetterButter
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About Dudh Puli Recipe

A Bengali cuisine, made by almost every Bengali in Poush Sankranti

Dudh Puli is a delicious dish which is liked by people of all age groups. Dudh Puli by Kalpona Shaw has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Dudh Puli at many restaurants and you can also prepare this at home. This authentic and mouthwatering Dudh Puli takes 30 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Dudh Puli is a good option for you. The flavour of Dudh Puli is tempting and you will enjoy each bite of this. Try this Dudh Puli on weekends and impress your family and friends. You can comment and rate the Dudh Puli recipe on the page below.

Dudh Puli

Ingredients to make Dudh Puli

  • For the Shell -
  • Rice flour-2 cups (or as needed)
  • Hot water as needed
  • For the filling -
  • Grated coconut - 3 cups
  • Kheer/ condensed milk - 1 cup
  • jaggery - 1cup
  • cardamom Powder- 1/2 tablespoon
  • Or,
  • cardamom Pods 3-4
  • For Dudh Puli-
  • Milk 1liter
  • jaggery to taste

How to make Dudh Puli

  1. For the Filling -
  2. In a saute pan, mix the Coconut and sugar/ Jaggery together and then place the pan over a simmering flame stirring continuously.
  3. Add the kheer/ condensed milk and Cardamom Powder, and keep stirring till the mixture is moist and turns a little brown and sticky. The consistency should be granular.
  4. Take out of the flame and keep aside
  5. For the Shell-
  6. Knead the flour tight and smooth but not very soft dough using hot water. Let it rest for 1 hour or a minimum 1/2 hour.
  7. Make small balls from the dough and spread each ball with fingers into the shape of a small shallow bowl.
  8. For the Pulis -
  9. Stuff the coconut filling into the shells.
  10. Fold them and seal the edges so that filling does not come out.
  11. Arrange the pulies in a steamer and steam for about 10-15 minutes.
  12. If you do not have a steamer a vessel with pores in its base can be used. Also, you can use a clean cotton cloth. Arrange the pulies in the vessel, pour some water in a big and deep pot and put the vessel with cover over that and let the water boil
  13. If you want to use a cloth, heat a hundi, half filled with water. Arrange the cloth on the top of hundi and arrange the pulis on it. Cover the hundi for 5 min. then change the sides of pulies and cover again for 5 min.
  14. Once the pulies are ready, you can serve the pulies only with Jaggery.
  15. For Dudh Puli -
  16. Heat 1 liter milk in a deep pan. Stir continuously.
  17. When the milk becomes half, put the pulies in it.
  18. Cook 10-15 min till the milk becomes thick.
  19. Remove from the flame and add some Jaggery in it. Stir well until the jaggery mixes well.
  20. Serve hot or cool.

My Tip:

You also can use only grated coconut without cooking to make pulies.

Reviews for Dudh Puli (1)

Swati Mitra2 years ago