To begin making the Chirer Dudh Puli recipe, firstly we will make the stuffing. 

Take a large pan, 1 cup jaggery into this pan and heat it on medium flame. 

Once the jaggery is melted, add grated coconut, stir this mixture continuous until the mixture comes together and sticks together. 

Switch off the gas when the mixture leaves the sides of the pan. Keep this mixture in a wide plate to become cool.

The next step is to make the outer shell for the Puli. Soak Chire or Poha or flat beaten rice into a bowl of water for 2 to 3 minutes, then wash the chire or poha properly and drain the water through a colander.

Add chire or poha, maida and sooji in a bowl, make a soft dough by adding milk gradually. Now make lemon sized balls from the dough. 

Flatten each ball with your fingers then a make a bowl by pressing down the middle section in.

Do not make it very thick or thin. The shell would be medium thin. Add small amount of jaggery coconut mixture into it.

Bring together both the edges, then press and seal with your finger. Make other pulis the same way.

To make the kheer, add milk for Kheer in a big heavy bottomed pan on medium flame. Once it starts to boil, switch the heat to low and cook for another 5 minutes. 

Then remove the pan from the heat, add the required jaggery and mix, then place the pan back on the heat again and let it be cook on low flame.

Adding jaggery into the milk in this way will prevent the milk to be curdled. Add all the prepared pulis now one by one, cook for another 10 minutes or until pulis are soft and the milk has thickened. 

Once done, take the Chirer Dudh Puli out in a bowl and serve hot or chilled.

Serve Chirer Dudh Puli as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your everyday meal.