Dudh Puli Recipe
Dudh Puli or Dudh Pitha is nothing but rice dumplings stuffed with coconut & jaggery and dipped in reduced milk (kheer)
- 300 gms Chena/Homemade Cottage Cheese
- ½ cup Date Palm Jaggery
For Outer Shell
- 400 gms Rice Flour
- Salt to taste
- Hot water (as required)
- 1½ liter Milk
- 2 cups Date Palm Jaggery (Approx)
Making of Stuffing
Take chena (chena should not contain water) and jaggery together in a vessel and knead properly for 5 minutes.
Now heat this on gas flame and stir continuously for 5 minutes. Mixture will leave water, when 90% of water dries up, switch off gas and allow it to cool.
Making of Outer Shell & Pithe
Mix rice flour and salt together. Now add hot water as required to make a soft and smooth dough. Here cold water will not work.
After kneading the dough cover it with a damp cloth. Now take marble size dough, press the middle of it and make a pocket using your fingers. Stuff it with makha sandesh or coconut filling Fold it like a half moon.
Similarly,follow the procedure for the remaining dough. While making these dumpling you should cover the dough and the prepared dumplings with a damp cloth to avoid cracks on the outer shell.
Making of Kheer
Now heat the milk and reduce it to almost half the quantity.
Add the dumplings and boil it for 10 minutes or until the pithas are cooked.
Next add date palm jaggery and a pinch of salt. Boil it for another 5 to 7 minutes. Serve it hot and next day you can serve cold too.