Doodh Puli RecipeImage Credit source: poornima.sadananda
As soon as the weather changes, seasonal vegetables and fruits start arriving in the market. At the same time, many traditional dishes start being prepared in homes according to the season. Many winter special traditional desserts are made in different states of India which make this season even more cozy and special with their unique aroma and taste. In North India, everyone likes carrot halwa and mawa pinnis, whereas in Rajasthan, jaggery-ghee lapsi also makes one feel warm in winters and if we are talking about sweetness, then we cannot forget Bengal at all. There is no comparison to the taste of sweets here. The name of the winter special confided dessert here is Doodh Puli, which is slightly similar to Doodh Pitha of Bihar.
Talking about the sweets of Bengal, the juicy soft Rasgulla, Patishapta and Payesh are amazing sweets. Most people know about some Bengali sweet dishes and these sweets are easily available in the confectionery shops of North India. For now we will see the recipe of Doodh Puli in this article.
Ingredients for Doodh Puli
To make Doodh Puli, you will need about 1 cup of rice flour, a little semolina, 2 or 3 spoons of coconut powder or you can grate the coconut yourself. Take half a cup of this also. Apart from this, add half a cup of jaggery without spices or increase or decrease as per taste. Apart from this, you will need half a teaspoon of green cardamom powder, 1 liter of full-fat milk, 2 teaspoons of raisins, two teaspoons of cashews and two teaspoons of pistachios. Apart from this, some ghee will be required to set the pulley.
Step by step recipe of Doodh Puli
- First of all, sift rice flour and semolina in a wide and slightly deep vessel. Prepare a soft and smooth dough by adding lukewarm water to it.
- Cover the dough with a cloth and then prepare the filling. For this, mix grated coconut and jaggery and also add a little cardamom powder and prepare the mixture.
- Now knead the covered dough once again for 1 minute and make very small balls out of it and roll out small round or oval puris like those made for Gujiya.
- Now place the prepared coconut-jaggery filling in these puris and close the edges well. Keep in mind that the pulley should not open at all from anywhere otherwise all the filling will come out while making.
- Prepare all the pulleys and arrange them in a plate. Keep it covered with a fine cotton cloth so that the top layer does not dry out and form a crust.
- Now put milk to boil in a deep pan and let it cook slowly on medium flame so that it starts thickening.
- When the milk becomes slightly thick, add the prepared pulis into it one by one. It has to be boiled on low flame for 1520 minutes.
- When the porridge with milk is cooked well, you can add chopped nuts and dry fruits to it. If you want, you can add some sugar or jaggery to milk to enhance the taste.
- After turning off the gas, you can serve Doodh Puli lukewarm or let it cool and serve it after keeping it in the refrigerator for some time. Although it is a winter dessert, hot food will taste more delicious.