Chirer Dudh Puli Recipe - Bengali Style Beaten Rice Dumpling Kheer
Chirer Dudh Puli is a Bengali dessert made from poha or flattened rice. You can make it for special occasions, festivals or with your weekend meals. Serve it as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi.
In association with Preethi Kitchen Appliances
Makar Sankranti is a major harvest festival celebrated throughout India. In West Bengal, (a state of India) Sankranti, also known as Poush Sankranti is named after a Bengali month. It falls on every year 14 January, with some exceptions when the festival is celebrated on 15 January.
On this auspicious occasion a variety of traditional Bengali sweet known as 'Pitha' is made. There are many variations of Pithas that are made and they are often served with Khejurer Gur (Date Palm Jaggery).
Among these delicious sweets, Dudh Puli or Doodh Puli is one of the most famous and delicious sweet delicacy prepared in Bengal during Makar Sankranti celebration. This is made with beaten rice and can be made on other special occasions too.
Serve Chirer Dudh Puli as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your Lunch or dinner.
You can also try other Bengali desserts which you can make on special occasions such as
20 M
20 M
40 M
4 Servings
Ingredients
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Ingredients For Stuffing For Puli or Dumpling
- 2 cups Fresh coconut , grated
- 1 cup Palm jaggery , use date palm jaggery Ingredients For Outer Shell of Puli or Dumplings
- 1 cup Poha (Flattened rice)
- 1/2 cup All Purpose Flour (Maida)
- 1/4 cup Sooji (Semolina/ Rava)
- 4 tablespoons Milk , warm Ingredients For kheer or thicken milk
- 1 liter Milk
- 3/4 cup Palm jaggery , use date palm jaggery
How to make Chirer Dudh Puli Recipe - Bengali Style Beaten Rice Dumpling Kheer
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.
The milk should not be too thick or too thin.
Chirer Dudh Puli Recipe - Bengali Style Beaten Rice Dumpling Kheer is part of the Mother's Day Recipe Contest 2018
