Doodh Puli

1hour

Dudhpuli

Ingredients:

Grated coconut - 1 cup
Date jaggery (nolen gur)- As per taste
Green cardamom powder - 1/4 tsp
Rice flour/Semolina - 1.5 cup (Boiled rice/sedhho chal +Non boiled rice/atop chal 1:1)
Hot water - 1/4 cup + extra (if necessary)
Full cream milk - 1.5 ltr
Mawa/Khoa kheer - 50 gm

Steps:

Make tiny pieces of jaggery,it will help the coconut to blend with it faster.
Take a large pan and heat it on medium flame. Add grated coconut and dry roast for 3 minutes on medium flame. Add jaggery + green cardamom powder and try to mix it with coconuts.Stir non stop for few minutes. when the jaggery + coconut mixture is sticking to the pan add mawa/khoa and stir it for few minutes. Now switch off the flame and put it in a different bowl. keep it aside.
Now take the rice flour/semolina in a large bowl and make a dough with warm water.
Make small balls from the dough quickly.
Take a ball in your palm and press lightly between your two palms. It will be like a circular disc. Make it thin with using your fingers. Place stuffing in a oval shape in the middle of the disc. Press the two opposite wings together. It will look like half moon. Seal the edges by pinching with using fingers.
Boil milk in a heavy bottom pan. Keep the milk in low flame until it reduces to half of the original volume.
Add the dumplings/puli one by one into the milk and cook it for another 15 minutes. (stir it very carefully because the pulls are very delicate)
When you notice pulis are changing color and starred to float on top add date juggery(as per taste) and stir it gently in medium low flame for few minutes.

9. Switch off the flame and allow it to come room temperature naturally.

10. Transfer to serving bowls and serve at room temperature.

Notes:

Never serve it cold otherwise the pulis will be hard in that case.
If you want soft pulis , make it with semolina/suji .
It can be stored up to 2-3 days if refrigerated in air-tight container. Just microwave ir for 30-60 secs before serving.

Polly's Kitchen