Dudh Puli Pitha | Kheera Puli Pithe

1 h 10 min

Recipe by Arunaaahaaramonline.comOpens in a new tab

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Dudh Puli Pitha | Kheera Puli Pithe

This is the recipe for Dudh Puli Pitha (also called Kheera Puli Pithe), a traditional dessert from Bengal made to celebrate Poush Parbon (Makara Sankranti). These are essentially packets made of rice flour dough that are stuffed with a coconut-jaggery mix, and cooked in sweetened milk.

1 h 10 min16 servings

Ingredients

  • 1 Cup Rice Flour
  • 1 Cup Water
  • 1/2 tsp Salt
  • 1 tbsp Oil
  • 1 Cup Grated Coconut
  • 2/3 Cup Grated Date Palm Jaggery (Alternate: Regular Jaggery)
  • 1/2 tsp Cardamom Powder
  • 3/4 Litre Full Fat Milk
  • 2 tsp Sugar (Optional)
  • 1/4 Cup Grated Date Palm Jaggery
  • 2 tbsp Water

Instructions

  1. 1

    --- Making the Coconut-Jaggery Filling ---

  2. 2

    In a heavy-bottomed pan, mix together the jaggery, coconut, and cardamom powder.

  3. 3

    Using a medium flame, heat the pan.

  4. 4

    Mix constantly till the jaggery melts and the jaggery-coconut mix comes together as a ball.

  5. 5

    Turn off the heat and transfer the jaggery-coconut mix into a plate.

  6. 6

    --- Making the Kheer ---

  7. 7

    Boil the milk till it reduces to about 3/4 the original volume.

  8. 8

    Add the sugar (if using) and the cardamom powder.

  9. 9

    On low heat, let the kheer continue to simmer.

  10. 10

    --- Making the Rice Flour Dough ---

  11. 11

    Add the oil and salt to the water.

  12. 12

    Bring the water to a gentle simmer.

  13. 13

    Add the rice flour and mix quickly till the mix starts to come together as a dough.

  14. 14

    Immediately transfer the rice flour dough into a plate.

  15. 15

    While the rice flour dough is hot, knead it into a smooth dough. Grease your palms a bit with ghee/oil, if required.

  16. 16

    Cover with a damp cloth and set aside.

  17. 17

    --- Making the Dudh Puli | Kheera Puli Pitha ---

  18. 18

    Divide the rice flour dough and the jaggery-coconut mix into 16 equal portions.

  19. 19

    Grease your palms a bit.

  20. 20

    Roll each rice flour dough portion into a ball.

  21. 21

    Press the rice flour dough ball into a thin flat disc about 3" in diameter.

  22. 22

    Place one portion of the coconut-jaggery mix on one half of the rice flour disc.

  23. 23

    Fold the other half of rice flour disc over the filling.

  24. 24

    Press the edges together and pinch to seal the puli.

  25. 25

    Slide the puli into the simmering kheer. The Puli will first sink and then rise to the top when it is cooked.

  26. 26

    As soon as the puli rises to the top, use a slotted spoon to remove it from the Kheer as set aside.

  27. 27

    Repeat the process to make all the Pulis. Actually, you can multitask by making a new Puli while the previous one is cooking.

  28. 28

    When all the Puli are cooked, turn off the heat and let the Kheer cool to room temperature.

  29. 29

    While the Kheer is cooling, add the jaggery and water into pan and melt the jaggery to a syrup.

  30. 30

    Let the jaggery syrup also cool to room temperature.

  31. 31

    Add the jaggery syrup to the kheer.

  32. 32

    Pour the kheer over the Puli to complete the Dudh Puli Pitha | Kheer Puli Pithe.

  33. 33

    Enjoy!

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