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Saturday, January 11, 2014

Dudh Puli



Makar (Poush) Sankranti is just around the corner. This is when pithe is made in Bong homes. This weekend we had decided to stay at home and just relax. So I took the opportunity to make a variety of pithe. Since last time I received some feedback that the steps seemed complex, I recorded a video. Hope you enjoy that. Also I have decided to make videos for recipes which have nuances around how they are made. I am still working out the quirks so my first attempt has a bit of jaundice (see the video you will get it). My tech-support tells me it’s something to do with bad white balance, but trust me, we will get this right the next time around. Check out the video below, the detailed steps and process follows in this blog.


Ingredients For Shell

  • 2 cups rice flour
  • 2 tbsp. sugar
  • 2 tsp. ghee (Clarified Butter)
  • 4 cups water

Ingredients For Stuffing

  • 1 cup grated coconut (Fresh or Frozen)
  • 1/2 cup fresh cream
  • 4 tbsp. milk powder
  • 4 tbsp. date palm jaggery
  1. 6 cups full cream milk for cooking pulis
  2. !/2 cup date palm jaggery

How To Prepare Stuffing

Take all the ingredients listed under stuffing in a pan.

Heat the mixture in a pan. Cook it on low flame till everything comes together and leaves the sides of the pan. Remove and allow it to cool. Your stuffing for puli is ready.

How To Prepare The Shell

IMG_3197In a pan take water along with sugar and ghee. Put on the heat and let it come to a boil. When the water starts boiling add rice flour slowly and keep mixing. Once you have added the entire rice flour keep stirring till the mixture turn into a dough. Cover the pan and turn the heat to its lowest mark. Allow the dough to sit for 2-3 minutes.

let the dough cool down a bit. When it is safe to handle take a lemon sized ball from it and roll it with very gentle pressure into a disc of 1.5 inch diameter. You can use regular dry all purpose flour to roll them.

Put a tea spoon full of coconut mixture at the center of the disc. Apply water at the edges. Fold the two edges and give it a shape of half moon. Press them tightly so that  they don't open while boiling. This is called the puli.

Take 6 cups of milk in a heavy bottom pan. Boil it on high heat while stirring continuously.Cook till t reduces to its half. Now add jaggery to it and mix well. Wait till it again comes to a boil. Gently slide each stuffed puli into the milk. Let them get cooked in the milk for 2-3 minutes. turn off the heat and allow them to cool before you serve.



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