Name: Doodh Puli - Traditional Bengali Dessert recipe by Bethica Das at BetterButter
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 3
Ingredients: 1 cup rice flour; pinch of cardamom powder; pinch of salt; 1/2 cup leftover carrot halwa; 400 ml full cream evaporated milk / 1 litre milk reduced to half; 4 tbsp. brown sugar or to taste; 1/4 tsp. cardamom powder; 1 tbsp. chopped pistachios; 2 tbsp. raisin; pinch of saffron

ABOUT Doodh Puli - Traditional Bengali Dessert RECIPE

This is a traditional Bengali dessert of stuffed rice dumplings in milk, prepared during Sankranti in the month of January. They are very popular in the Eastern parts of India. especially West Bengal and in Bangladesh too. They are traditionally made of rice flour and stuffed with coconut-date palm jaggery stuffing. They are then cooked in cardamom flavoured milk and served, garnished with chopped nuts.

Ingredients Serving: 3

1 cup rice flour
pinch of cardamom powder
pinch of salt
1/2 cup leftover carrot halwa
400 ml full cream evaporated milk / 1 litre milk reduced to half
4 tbsp. brown sugar or to taste
1/4 tsp. cardamom powder
1 tbsp. chopped pistachios
2 tbsp. raisin
pinch of saffron

Instructions

In a bowl, mix together rice flour, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for an hour.
Divide into 10-11 equal portions. Take each portion and roll into a small circle with your fingers
Put 1/2 tsp. of the carrot filling in the centre and close it into a crescent shape. Seal all the edges by running a fork around and making an impression.
Make similar pithe with the remaining dough. Place a cloth on a steel colander and transfer all the pithe on it.
Now cover the pithe with the cloth and place this colander over a saucepan containing water. Place a steel plate over it and steam for 4-5 minutes. Keep them aside.
Bring the milk to a boil. Add the steamed puli pithe, sugar, cardamom powder and raisins. Cover and simmer on a low flame for 15 minutes by stirring at intervals. Serve in individual bowls, garnished with chopped pistachios and saffron.

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