Dudh Puli / Kheer Puli
Dudh Puli / Kheer Puli

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, dudh puli / kheer puli. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Dudh Puli / Kheer Puli is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Dudh Puli / Kheer Puli is something that I’ve loved my entire life.

Its a famous bangali sweet dessert recipe.its very healthy and tasty recipe from Bangladesh. Chirer Dudh Puli is a Bengali Style Rice Dumpling kheer which you can make for special occasions, festivals or with your weekend meals. A delicious Bengali dessert that can be served as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your Lunch or dinner.

To get started with this recipe, we have to prepare a few ingredients. You can cook dudh puli / kheer puli using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Dudh Puli / Kheer Puli:
  1. Take For The Dumpling Dough:
  2. Take 2 cup rice flour
  3. Prepare 1/2 tsp cinnamon powder
  4. Prepare 1/2 tsp salt
  5. Make ready As needed hot water to knead a soft and smooth dough
  6. Make ready For The Stuffing:
  7. Get 1.5 cup grated coconut
  8. Make ready 3/4 cup grated patali gur (date palm jaggery)
  9. Prepare For Boiling Milk (Making Kheer):
  10. Get 1 litre full fat milk
  11. Prepare 2 bay leaves
  12. Get 1/2 tsp cardamom powder
  13. Make ready 1/2 cup grated patali gur (date palm jaggery)

Dudh puli pitha is cooked in milk, small dumplings (puli) are made of rice flour and stuffed with coconut and jaggery. It is then dipped in milk and then served. This sweet recipe is sure to delight everyone at home. Dudh Puli or Doodh Puli is one of the most famous and delicious Pithe Puli prepared in Bengal during Makar Sankranti celebration.

Instructions 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 Dumpling 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 in 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.

It is a very unique styled stuffed dumpling of Bengal. The stuffing is generally made of coconut and date palm jaggery and the shell is made of rice flour. Dudh Puli Recipe, Learn how to make Dudh Puli (absolutely delicious recipe of Dudh Puli ingredients and cooking method) The crescent shaped dumplings filled with coconut stuffing are steamed in cardamom How to make Dudh Puli. Chef: Prem Kumar Pogakula, The Imperial. Dudh Puli Pitha - Famous Bengali Pitha Recipe - Dudh Puli Pithe Recipe In Bangla.

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