...Dudh Puli...Recipe- INGREDIENTS- 

For the Coconut Filling-

Ghee – 2 tsp

Grated Coconut – 11/2 cup

Date Palm jaggery – 3/4 cup(grated or cut into very small pieces)

Sugar – ¼ cup

Khoya Kheer – ½ cup (reduced Milk solids)

Cardamom Powder – 1 tsp

For the pithe-

Rice Flour – 1 1/4 cup

Boiling water – 1 cup

Salt – ½ tsp

For the Kheer-

Whole Milk – 1 1/2 liters

Sugar – 1/2 cup

Date Palm Jaggery (NolenGur) – ½ cup,grated

Cardamom Powder – 1 tsp ( or crushed cardamom pods)

Method-

For the Coconut Filling-

Heat a heavy bottomed pan, pour the ghee.

Add the grated coconut and fry for 3-4 minutes.

Add the sugar and mix it in. The sugar will caramelize and change the color of the mixture. This takes about 3-4 mins.

Add the khoya and mix it in along with the jaggery. Keep stirring on a low flame, till the jaggery is melted and well incorporated. The consistency should be such that a ball of the coconut mixture when fisted should hold its shape.

Once done remove from stove, add the cardamom powder and mix it in.

Let it come to a room temperature.

For the Pithe-

Boil the water in a pan along with the salt. Remove from stove and very carefully start pouring in the rice flour a little at a time and mix it in. The entire thing should come together in dough like the classic bread dough.

If you feel you have not got the right texture and it’s soft, add a tbsp. of rice flour. If it is hard and dry, add a tbsp. of hot water and work on it.

Now cover the bowl with a wet paper towel and let it rest for 10 mins. Grease your palms a little and knead the dough. If it’s still sticky add a little dry rice flour.

After that make small balls out of the dough, kind of like a little small than the size of a golf ball.

Flatten the ball between the palm of your hands and then using your fingers stretch the sides in such a way that the sides become thinner and the diameter of the little circle increases, however, the middle is relatively thicker. The idea is to make something like an empanada.

Add a tbsp. of the coconut mixture in the middle and seal in the sides. If the dough has the right texture, the pithe will not break.

Now complete all the pithes with the remaining rice flour dough and coconut filling.

For the Kheer-

Bring the milk to a boil and turn the stove to a medium flame and let the milk bubble up and reduce. This step takes about 20-25 mins and the milk should become half its original consistency.

Add the sugar and mix it in and now slowly start adding the pithes that were made earlier. The pithes should be cooked in the boiling milk for a good 7-8 mins. Once cooked they will start floating on the surface and it is time to fish them out and removed and kept in a separate bowl . The pithes should not be overcooked.

After all the pithes are cooked, turn off the stove and add the jaggery, let it melt and mix in with the milk.

Now add back all the pithes along with the cardamom powder. Let it come to room temperature. This takes 30 mins.

Once done, the pithes are ready to be served and enjoyed. Thank you. Enjoy.