Dudh Puli | How to make Dudh Puli

By Nilanjana Bhattacharjee Mitra  |  10th Jul 2017  |  
3 from 1 review Rate It!
  • Photo of Dudh Puli by Nilanjana Bhattacharjee Mitra at BetterButter
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

14

1

About Dudh Puli Recipe

Dudhpuli is one of the famous and delicious pithe from west Bengal during Makarsankranti / Poushsankranti. This coconut -kheer/mawas /data palm jaggery mixture stuffed dumplings boiled in thick milk. In the occasion of Makarsankranti or in winter season dudh puli also flavoured with date palm jaggery.

Dudh Puli is a delicious dish which is enjoyed by the people of every age group. The recipe by Nilanjana Bhattacharjee Mitra teaches how to make Dudh Puli step by step in detail. This makes it easy to cook Dudh Puli in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Dudh Puli at home. This amazing and mouthwatering Dudh Puli takes few minutes for the preparation and 45 minutes for cooking. The aroma of this Dudh Puli is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Dudh Puli is a good option for you. The flavour of Dudh Puli is palatable and you will enjoy each and every bite of this. Try this Dudh Puli and impress your family and friends.

Dudh Puli

Ingredients to make Dudh Puli

  • For Dudh / Milk
  • Milk - 1 1/2 liter
  • sugar - 6-7 tablespoon or adjust according to your taste
  • Unsweetened mawa - 4 tablespoon
  • cardamom powder- 1/2 teaspoon
  • For shell:
  • flour - 1 cup
  • semolina- 4 tablespoon
  • salt - pinch off
  • water- As required for kneading
  • For stuffing:
  • coconut- 1 cup
  • Unsweetened mawa- 70 grams
  • sugar - 5 tablespoon or as per your taste
  • Milk - 5- 6 tablespoon
  • cardamom powder- 1/4 teaspoon

How to make Dudh Puli

  1. Stuffing --- heat a kadai. Add mawa and milk, stir continuously till mawa completely melts and then add grated coconut ,sugar and stir constantly until coconut mixture starts to separate from the kadai and oil of coconut and mawa leaves the side of the pan. Then add cardamom powder, mix well, turn off gas, keep aside and let it cool
  2. Shell ---Take a bowl add refined flour, suji/ semolina, salt and combine all. Now add water little by little and knead soft smooth dough. Cover it for 15-20 minutes.
  3. Meanwhile heat a saucepan, add 1 liter milk and stir occasionally.
  4. Now take small portion from dough, make a little ball, place it on your palms and press little. It will look like a circular disc. Add 1 teaspoon coconut mixture in the centre of the disc, press two opposite side wings and seal the edges by pinching with fingers. When you will make one puli /dumpling keep the rest covered.
  5. When milk starts boiling add mawa, stir constantly till mawa dissolves. Then add raw puli into the boiling milk.
  6. Then reduce flame on low- meduim fire till 10-15 mintues.
  7. When you will see pulis are looking little bigger in size and have also started to float on top it means that the Pulis are cooked.
  8. Add sugar, give a nice stir to dissolve it and add cardamom powder.
  9. Dudh puli is ready. Serve it little chilled.

Reviews for Dudh Puli (1)

Gargi Gulati2 years ago

Awesome. Wish you had shown images for preparation also.
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