Dudh Puli ( Rice Dumplings Simmered in Sweetened Milk )

In my last post I have written about Sankranti and Pithe festival in Bengal. Here is the link: http://www.mix-and-stir.com/2016/01/patishapta-indian-crepes-with-sweet.html  As I said, The best part of this Makar Sankranti  is “Pithe” making. There are many different versions of Pithe prepared in different parts of Bengal. One of them is Dudh Puli.

I grew up in a family where Pithe preparation used to run for several days during Makar Sankranti. We have no longer that much time to spare, especially if you are in abroad and don’t have any helping hands. Fortunately this year we had a long weekend and so had some time to pamper our taste-buds with these traditional winter delicacies and recollect the old sweet memory. It was difficult to get the ingredients of best quality here. The main ingredient of Pithe-making is rice powder. The one we get here is not the same one that is used in back home. So I can’t vouch for the authenticity of my dudh puli’s taste.  But I can ensure that it won’t be that bad either since my hubby's spontaneous expression after having this dish was “Darun” (simply awesome) !

As the name suggests, this Pithe is cooked in milk. Small dumplings (puli) are made out of rice flour and stuffed with coconut. Then these dumplings are boiled in thickened milk ,sweetened with jaggery. I am sure this sweet recipe will delight everyone at your home. So check out the recipe of Dudh puli and give it a try. 

Recipe of Dudh Puli ( Ccoconut Stuffed Rice Dumplings Simmered in Sweetened Milk ) : for 4 to 6 people 

Ingredients :

For the Shell :

Rice Flour : 2 cups 
Water : 2 and 1/2 cups
Salt : a pinch 

For Filling :

Grated coconut : 1 cup 
Sugar : 1/2 cup 
Milk Solids : 1/2 cup 
Cardamom powder : a pinch 

For kheer :

Whole Milk : 1 and 1/2 liter
Date palm jaggery : 1 cup or to taste 

Method :

1. Take a pan, add grated coconut and sugar and let it cook over medium heat for around 5 minutes. 

2. Add the grated milk solids and stir to mix it nicely. Add the crushed cardamom and mix it again. Once the mixture comes together and leave the sides of the pan, take it off from the heat. Filling is ready, keep it aside. 

3. Take a pan and add the water. Add the salt and keep the flame high. Once the water starts boiling, slow down the flame and add the rice flour. Stir it lightly. Cover the pan with lid. Turn off the gas. After 5 milutes tranfer the rice flour mixture to a mixing bowl. Knead the mixture immediately and make it a soft and smooth dough. I have to knead the mixture when it is hot. 

4. Once dough is ready, take a heavy-bottomed pan and add the whole milk. Heat it up. 

5. In the meantime, make the dumplings. Make some small balls out of the dough. Flatten the ball by pressing your palm. Place a small of coconut filling on it. Fold it and seal all the sides by pressing it. 

6. Final step, once the whole milk starts to boil, add the puli ( dumplings ) one by one. Let it cook for 15 to 20 minutes over low flame. Once the dumplings are cooked, they will come up at the surface of the milk. 

7. Add jaggery to the milk. and stir gently. Simmer the milk for another 5 to 7 minutes. Serve hot or cold. 

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Patishapta ( Indian Crêpes with Sweet Coconut Filling )

It’s that time of the year when every house in Bengal and few other parts of India celebrates the Makar Sankranti festival. The forms and styles of this festival will be different though in different parts in India. But everywhere it’s the same harvest festival that signifies the beginning of the spring season. Though the new generation of Bengal slowly forgetting about this festival, in some places like Tamil Nadu, Pongal (local name of Makar Sankranti) is still one of the major festivals.    

The best part of this festival is “Pithe” making. That’s why it’s other name is Pithey Parbon. In terms of taste, it’s a traditional sweet made with rice flour, coconut, milk and jaggery in Bengali household. I can still remember when all the skilled ladies of our home gather in the kitchen to prepare Pithe, Patishapta, Dudh Puli. They used to divide the different tasks among themselves like kneading the rice dough, scraping the coconut, making the filling and then preparing several varieties of pithes.

Pithe has a lot of versions and each family used to make 3 to 4 versions of their favorites pithes during this time. Making pithes at home is a lengthy and elaborate affair. Since traditional joint families are very few nowadays and new generation working women don't have this much time to spare, sweet shops around the city have taken up the responsibility to keep the traditions alive and our taste-buds delighted.

Over the years I have learned a few pithe recipes from my family. Last couple of years I didn't make any pithe, but I craved for pithe this time so much that I decided to make patisapta after a long time. Today I will share the recipe of Patisapta, rice flour crepes filled with stuffing of coconut & khoya. This is one of the popular and favorites to any pithe -lovers. I will use the simplest way of making Patisapta. Hope you would like it. 

Recipe of Malai Patisapta ( Indian Crêpes with Sweet Coconut Filling ) : for 15 pieces 


Ingredients :

For Crêpes

All purpose flour ( Moida ) : 2 cups 
Sooji ( semolina ) : 1 cup 
Sugar : 3 to 4 tablespoons 
Milk : 3 cups ( approximately )
Oil or Ghee : 2-3 tablespoons 

For filling

Shredded Coconut : 2 cups 
Khoya / Milk solids : 1 cup 
Sugar : 1 cup or to taste 
Crushed green Cardamoms : 1/2 teaspoon 

For Malai 

Whole milk : 1/2 liter 
Sweetened Condensed Milk : 1/2 can 


Method :

First Step : Make the Malai 

1. Take the whole milk in a pan and boil it over low flame until the quantity reduce to one third. 

2. Add the condensed milk to the thickened milk and mix it well. Turn off the heat and set it aside. 

Second Step : Make the coconut filling 

1. In an another pan, add grated coconut and sugar and let it cook over medium heat for around 5 minutes. 

2. Add the milk solids and stir to mix it nicely. Add the crushed cardamom and mix it again. Filling is ready. Keep it aside. 

Final Step : Make the Patishapta 

1. Soak the semolina in the milk and set aside for half an hour. 

2. Once semolina is soft and mushy add all purpose flour and sugar. Mix it nicely until incorporated. The consistency of the mixture should be thin. You can add more milk or more flour to get the right consistency. 

3. Take a non-stick pan, heat it up, grease it with a little bit of oil or using non-stick cooking spray. Lower the flame and pour a thin layer of the mixture on it  (approximately 1/4 cup). Spread it quickly with the ladle and now keep the flame medium high. Once the crêpe is set, put the filling lengthwise at the center of it and fold it from both sides. 

4. Put one teaspoon oil or ghee by the side and cook it until both side get light brown color. 

5. Transfer it on the serving plate, pour some malai over it just before serving. Serve hot or cold. Serving with malai is completely optional, it is delicious both way, with or without malai. 

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