The comforting Bengali dessert 'Doodh Puli' is a winter treat; you must try this recipe once
Winter means sweet, hot desserts and crunchy, spicy snacks. Winter seems incomplete without them. As winter approaches, many traditional desserts are created in different states of India. One such recipe is Doodh Puli, a sweet recipe from Bengal. You should definitely try it this winter.
As the seasons change, seasonal vegetables and fruits begin to arrive in the market. Many traditional dishes are also prepared in homes based on the season.
Various winter-special traditional desserts are made in different states of India, making this season even more cozy and special with their unique aroma and taste.
In North India, carrot halwa and mawa pinni are a popular favorite, while Rajasthan's jaggery and ghee lapsi also provide a warming experience in winter.
When it comes to sweetness, Bengal is simply unbeatable. The deliciousness of the sweets here is unmatched. One of the winter-special comforting desserts here is called doodh puli, which is somewhat similar to Bihar's doodh pitha.
Speaking of Bengali sweets, the juicy, soft Rasgulla, Patisapta, and Payesh are some of the most popular Bengali sweet dishes.
Most people are familiar with these sweets, and they are readily available at confectionery stores across North India. In this article, we'll focus on the recipe for Doodh Puli.
Ingredients for Dudh Puli
To make Dudh Puli, you'll need about 1 cup of rice flour, a little semolina, 2 or 3 tablespoons of coconut powder, or grated coconut yourself. Use half a cup of this as well.
Also, half a cup of unspiced jaggery, or adjust the amount to suit your taste. You'll also need half a teaspoon of green cardamom powder, 1 liter of full-fat milk, 2 tablespoons of raisins, 2 tablespoons of cashews, and 2 tablespoons of pistachios. You'll also need a little ghee to set the Puli.
Step by step recipe of Doodh Puli
- First, sift the rice flour and semolina into a wide, slightly deep bowl. Add lukewarm water and knead into a soft, smooth dough.
- Cover the dough with a cloth and then prepare the filling. Mix together grated coconut and jaggery, along with a little cardamom powder.
- Now knead the covered dough once again for 1 minute and make very small balls of it and roll out small round or oval puris, like the ones made for Gujiya.
- Now place the prepared coconut-jaggery filling inside these puris and seal the edges tightly. Be careful not to open the puris at any point, otherwise all the filling will spill out during cooking.
- Prepare all the puli and arrange them on a plate. Cover it with a fine cotton cloth so that the top layer doesn't dry out and form a crust.
- Now put the milk to boil in a deep pan and let it cook slowly on medium flame so that it starts thickening.
- When the milk thickens slightly, add the prepared puliyas one by one. Let it simmer over low heat for 15-20 minutes.
- Once the pulis are cooked thoroughly with the milk, you can add chopped nuts and dried fruits. If desired, you can add a little sugar or jaggery to the milk to enhance the flavor.
- After turning off the heat, you can serve the milk puli lukewarm, or let it cool and refrigerate it before serving. However, since this is a winter dessert, it's best served hot.