Introduction

I remember the first time I tasted Dudh Puli. It was during a winter festival in Bengal. A steaming hot bowl of sweet, creamy milk with soft rice dumplings filled with jaggery and coconut was served to me. The taste was unforgettable!

Making Dudh Puli is like bringing home a piece of tradition. This dish is loved in Bengal, Odisha, and Assam, especially during the winter season. Today, I am sharing how you can make it at home.

Dudh Puli is a traditional Bengali dessert made with coconut, jaggery, and rice flour. This sweet dish is usually prepared during Makar Sankranti.

 

Portion, Prep Time, and Cook Time

Portion Servings: 6-7 pax

Preparation Time: 5 mins

Cooking Time: 80 mins

 

Ingredients of Dudh Puli

For Stuffing:

• 1 cup Jaggery
• Water as required
• 2 pcs Green Cardamom
• 1 tbsp Ghee
• 1 cup Fresh Coconut (Scraped)
• 2 tbsp Milk Powder

For Dough:

• 1 cup Rice Flour
• 1 cup Water
• ¼ cup Fresh Coconut Paste
• 1 tsp Ghee
• ¼ tsp Ghee (for kneading)

For Jaggery Syrup:

• ½ cup Jaggery
• ¼ cup Water

For Cooking Dudh Puli:

• 1 litre Milk
• ¼ cup Milk Powder
• 1 tbsp Rice Flour
• Jaggery Syrup (prepared earlier)

 

Instructions of Dudh Puli

Step 1: Prepare the Stuffing

Heat and Melt Jaggery: Heat a pan and add jaggery with a little water. Stir until it melts completely.

Add Flavors: Add crushed green cardamom and ghee. Mix well.

Cook Coconut Mixture: Add scraped fresh coconut and stir continuously. Cook until the mixture thickens and leaves the sides of the pan.

Final Touch: Add milk powder and mix well. Turn off the heat and let the stuffing cool.

 

Step 2: Prepare the Dough

Boil Water: Heat water in a pan and turn off the flame once boiled.

Mix Ingredients: Add coconut paste and rice flour, stirring continuously to prevent lumps.

Knead Dough: Mix well until a soft dough forms. Add ghee and knead while warm until smooth and pliable.

Cover: Keep the dough covered with a damp cloth to prevent drying.

 

Step 3: Shape the Pulis

Make Discs: Take a small portion of dough and flatten it into a disc.

Stuff and Seal: Place a spoonful of stuffing in the center, fold the edges, and shape it into a crescent.

Repeat: Continue with the remaining dough and stuffing.

 

Step 4: Prepare the Jaggery Syrup

Heat Jaggery and Water: In a pan, add jaggery and water. Heat until jaggery melts completely.

Mix Well: Stir continuously to form a thin syrup. Set aside.

 

Step 5: Cook the Dudh Puli

Boil Milk: Bring milk to a gentle boil in a deep pan.

Thicken Milk: Mix rice flour with a little milk to form a paste, then add it to the boiling milk while stirring.

Add Pulis: Drop the shaped pulis into the milk and cook on low flame until they become soft.

Flavor with Jaggery: Pour the prepared jaggery syrup into the milk and mix gently.

Simmer: Let it simmer for a few minutes.

 

Step 6: Serve

Rest and Serve: Turn off the heat and let it rest. Serve warm or chilled.

 

About the Recipe

Dudh Puli is a special dish where rice dumplings are stuffed with jaggery and coconut, then cooked in thick milk. The dumplings are soft, the filling is sweet, and the milk is creamy. It tastes just like a festive treat!

Traditionally, people use a special type of jaggery called Nolen Gur. But if you don’t have it, you can use regular jaggery. The result will still be delicious.

Cooking the rice flour dough properly is important. It should be soft and smooth so that shaping the dumplings becomes easy. Once they are ready, they are gently cooked in thick milk until they soak up all the flavors.

 

Cooking Tips

• Always melt the jaggery with a little water before mixing it with coconut. This makes the filling smooth and rich.
• Use fresh grated coconut for the best flavor.
• While making the rice dough, mix rice flour with hot water and coconut paste. This makes the dough soft and easy to shape.
• Do not stir the dumplings too much after adding them to the milk, or they might break.
• For a thicker milk base, mix a little rice flour with water and add it to the milk while boiling.

 

Pairing Guide

Dudh Puli is best enjoyed warm. You can serve it with a few chopped pistachios or almonds for extra crunch.

If you love traditional sweets, you can enjoy Dudh Puli with Nolen Gur Sandesh or Rosogolla.

For drinks, a cup of warm milk or a mild masala tea pairs beautifully with this dish.

 

Frequently Asked Questions

1. What is Dudh Puli?

Dudh Puli is a traditional Bengali, Odia, and Assamese sweet dish made with rice flour dumplings stuffed with jaggery and coconut, cooked in thickened milk.

2. Can I use sugar instead of jaggery?

Yes, but jaggery gives a rich caramel-like flavor that sugar cannot replace.

3. What type of milk should I use?

Use full-fat milk for the best creamy texture.

4. How do I prevent dumplings from breaking?

Do not overmix them in the milk. Also, make sure the dough is soft and well-kneaded.

5. Can I store Dudh Puli?

Yes, you can store it in the refrigerator for up to two days. Heat it before serving.

6. What is Nolen Gur?

Nolen Gur is a special type of date palm jaggery used in many Bengali sweets.

7. Can I make this dish vegan?

Yes, use coconut milk instead of dairy milk to make a vegan version.

8. Can I fry the dumplings before adding them to milk?

Yes, some people deep-fry them in ghee for extra flavor before adding them to milk.

9. How thick should the milk be?

The milk should be slightly thick, like rabri, but not too dense.

10. What is the best time to eat Dudh Puli?

Dudh Puli is best enjoyed warm, especially during the winter months.

I hope you try this wonderful dish! If you make it, let me know how it turned out.