Hello Steemians 😊,How are you all ? I came back once again to share a new Recipe .

Let's have a look guys, today I'm sharing my mother's favourite recipe, a Bengali winter special Dessert recipe - 'Dudh Puli'

I learned to make this dish from my grandmother. Although my grandmother is no more.I remember my childhood, when Grandma made this food, I would sit next to her and help her.

I missed Grandma a lot while cooking this dish.❤️❤️

Anyway,
Dudh puli is a famous Bengali milk based payesh/kheer/pudding prepared by slow cooking milk with puli(also known as rice flour dumplings)stuffed with cooked coconut.

This is main food of the Makar sankranti festival.

So, let's start

Ingredients :-

1.Grated coconut ( I used 2 medium size coconut )
2.Milk - 2 and 1/2 liter
3.Bay leaf
4.5 Cardamom
5.Date palm Jaggery - minimum 1kg
6.Warm Water
7.Rice flour - 1kg
8.Salt- 1/2tsp

1st stage

1.On the gas, grated coconut( I used one and half medium size coconut in grating process) in a kadai and cook over a slow flame until the moisture reduces.

2.Now at three cup of milk. I add some Jaggery in milk.thats why the colour become light brown.

3.Ad 600 gram dates Palm jaggery and cook on low flame until the dissolves and also the mixture reduces.

4.add 1 bay leaf, 5 cardamom. keep steering to avoid burning.

Add 3 tbsp rice flour for fast result.

5.Switch the flame of once the mixture started leaving the edge of the Kadhai or pan.

6.Transfer the mixture in a plate and keep it aside

2nd stage

1.boil some water

2.On the gas. place a kadai. Pour 900 gram of rice flour .

3.by adding hot water little by little make a soft dough. during this time at half teaspoon of salt.

4.transfer the dough in a plate.

5.Add 2tbsp rice flour , mix with the dough.
6.after making the dough.cover it with wet clothe.

3rd stage

1.take a ball from the dough and flatten it using the Palm and fingers as shown in the picture .

2.make a a little bowl or little hat using your finger.

3.Place one tablespoon of the staffing in the middle

4.and Seal from both the side and give the puli a shape of half moon.

5.you can design the mouth part (the place you sealed) of this puli.

Make all the puli following the process mentioned .
please do as shown in the picture.

Final 35 puli

4th stage

1.Take 2 litre of milk in a deep water vessel and start boiling .

2.after 10 minutes, add 400 gram date Palm jaggery. mix it again.

3.now add puli one by one and keep cooking over low flame for around 15 minutes to reduce the moisture .

4.the milk will get thicken by then .
Once the desired consistency reached, switch off the flame.
check using finger.
If you feels slippery after touching the body of puli..That means it's ready.

To get the best of the flavour start with after at least 8 hours of cooking.
during boiling Time you can use cardamom aur bay leaf again for better taste.

Final look

Please watch the video of this recipe ☺️. it'll be helpful for you all.

Link :-

Have fun 😄

@alikoc07 how was it? Make it at home soon.
I would like to thank again @steemfoods.hope you all like this recipe ☺️😋.

Hope you will enjoy the video and if there is any doubt it will go away.❤️🙏