West Bengal
Dudh puli
Rice dumplings stuffed with coconut and nolen gur, simmered in thick milk. Sankranti in a bowl.
80 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayCoconut puli in gur sweetened milk.
The original380kcalsame
8 gproteinsame
3 gfibresame
80minutessame
Classic dudh puli.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Cook coconut with 100 g nolen gur and cardamom on low heat until thick and sticky.
- 2Pour boiling water over rice flour, salt and ghee, cover 5 minutes, then knead smooth.
- 3Flatten small discs, fill with coconut and fold into half moons, pinching the edges into a pleat.
- 4Boil the milk and simmer 20 minutes to thicken. Slide in the puli and simmer 10 minutes.
- 5Turn off the heat, cool a few minutes and stir in the remaining gur.
Serve it like this
Serve warm in small bowls, three puli each with plenty of milk, a pinch of cardamom on top.
