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2016-01-10 15.42.19

Doodh Puli

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Doodh puli

Doodh puli is a traditional bengoli sweet prepared during the eve of Poush Sankranti.which means semolina dumplings with coconut filling cooked in cardamom flavor milk.Doodh puli tastes out of the world when its made using date palm jaggery. Date palm jaggery or Nolen gur is only available in winter.

 

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Doodh pili is a must made dish in every bengoli house during poush month.

Its Makar Sankranti near by, so why not ve some doodh puli in this lovely festival mood.

 

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Being an Odiya we have the tradition of making pithas and kheer in various ways in Makar Sankranti. But after marriage I got an opportunity to taste various bengoli dishes. Doodh puli is a dish I ve learned from my mother-in-law. I really love this puli and when it is made from date palm jaggery, the taste was out of the world.

INGREDIENTS ::

 For outer layer:

Semolina – 1 cup

Salt – a pinch

Cardamom – 2 no

Water – 1 & ½ cup

 

 For stuffing:

Freshly grated coconut – 3/4th cup

Sugar / jaggery – ¾ th cup

Chopped cashewnuts – 1 tbsp

Cardamom powder – ½ tsp

Freshly crushed pepper – ½ tsp

 

For thickened milk –

Full fat milk – 1 lit

Sugar / jaggery – 5 tbsp

Cardamom powder – ½ tsp

METHOD OF PREPARATION ::

In a bowl mix grated coconut , jaggery, cardamom powder, chopped cashew nut and transfer it to a pan and cook in high flame for 4-5 minutes, till its becomes sticky.

Switch off the flame, add crushed pepper, mix well and transfer this mixture to a bowl , let it be cool.

Now we will prepare outer layer of the puli.

Boil water in a wide pan. Add salt and cardamom powder.

when water boils , gradually add the semolina and  keep stirring with a flat spoon in another hand.

Immediately lower the flame. Gradually the semolina will absorb all the water and will become a dough.

Keep stirring it for another 1-2 minutes, while stirring continuously.

 

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Take the dough out the heat and let it be cool a bit.

Grease your hand with oil and knead the dough when it’s still warm.

Knead till it becomes a soft dough.

Take a small portion from the dough and make round ball.

Flattened each balls with your fingers in the shape of a bowl. The shell would be medium thin.

Stuff small amount of filling into it.

Apply water in the edges and carefully bring the edges together and press with your fingers to seal the edges.

It will look like a half moon. Repeat this procedure with remaining pulis.

 

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Now boil the milk in a heavy bottom pan with cardamom powder.

Once it starts to boil,lower the flame and boil till the  milk reduced to half.

Now add all the prepared pulis, cook for few minutes.

Once you will see the pulis are floating on the top, take those out from boiling milk and keep in a flat plate.

Add sugar or jaggery to the remaining milk and stir.

Don’t increase the heat , otherwise the milk will be curdle.

Boil for few minutes more ,till its looks like a rabri.

switch off the flame.

Place the pulis in serving plate or bowl ,pour thickened milk over it.

Its tasted best when its served warm.

 

 

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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