Dudh Puli

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Dudhpuli or puli pithe is another famous pithe which are prepared on the eve of Poush Sankranti. This pithe has a outer shell or the khol made with rice flour and is filled with sweet stuffing made with coconut and sugar. Then these dumplings are either boiled in thickened milk sweetened with jaggery or steamed and eaten with liquid date palm jaggery. The commonly found shape is of the half moon shape (like North Indian gujia) or the crescent shape, but one can do a lot of experiment with the shape and size. We generally give it three shapes the normal half moon/ crescent , the sun shape and the Singara/ Samosa or triangle shape.

Here is the recipe for a family of four.

Ingredients:
For the shell:
2 cups of rice flour (we generally use two types of flours, boiled rice flour and non boiled or atop rice flour and the quantity of boiled to non boiled should be 2:1) if you dont get these two varieties use any one but increase the quantity of normal flour.
2 spoonfulls: normal flour
1 pinch: salt
Warm water: to make the dough.

For the kheer
1.5 liter: Full cream milk
1 cup: jaggery or sugar

for the stuffing:
2 cups: grated coconut
1 cup: sugar
1 spoon: cardamom powder

Method:
Step 1: Make the filling
Take the stuffing ingredients in a heavy bottom pan and cook till the mixture comes together. The water from the coconut should evaporate and the mixture should leave the sides of the pan. Flavor it with cardamom powder. Take it off from heat and let it cool.

Step 2: Make the shell or the khol
Now mix the dry ingredients of the shell in a large bowl or plate. Start putting the hot water little at a time and knead it thoroughly to get soft dough. If at any point you find the dough very hard add some more water and knead again. Always keep the dough covered as the dough becomes hard if exposed to air. So after the initial kneading take small portions and knead it again. The dough would be soft but not sticky.
Once the dough is ready make small balls, the size of a small lemon. Flatten the ball with your fingers in the shape of a bowl. The shell would be medium thin. Stuff the filling mixture into it. Fold it so that the two edges come together, press and make a design as shown in picture. The sealing should be tight otherwise while boiling, the filling might come out.



Different shapes of Puli Pithe


Step3: Making the Puli Pithe
In a big pan heat the full cream milk. Once it starts to boil add in the puli one by one. Stir and let it cook for 10 minutes. You will see when the pulis are boiled they will come at the surface of the milk. At this point add the jaggery and mix everything together. Be careful not to break any puli. Cook for another 5 minutes or so and serve cold.

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5 comments

  1. Hi,
    It took me a while to find this site...The other ones were not quite what I was looking for.As I am new to preparing Dudh Puli I wanted all the gory details of the recipe :)
    Yours was very informative.Also I must say; excellent presentation.
    I am inspired to make some of my own now...
    Thanks a bunch
    Ishita

    ReplyDelete
  2. I am glad that my post helped you. thanks for visiting Ishita.

    ReplyDelete
  3. Thanks for your detailed explanation. It was very informative and my very first attempt was successful. Thanks again.

    ReplyDelete
  4. Thanks for the recipe!
    I earnestly hope you'll check this. I am very new at cooking! Actually, I could not make the outer shell of Puli, the dough didn't spread out, it broke instead! What can I do to make it strecth?

    ReplyDelete
  5. Thanks for your details. I made it. It was super hit.But somebody told that the pulis were little bit hard. It should be more softer. So please tell me how to make the pulis softer.
    Shampa
    28.01.2014

    ReplyDelete

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