Narkel Dudh Puli Pitha Recipe
Indulge in the sweetness of Bengal! Narkel Dudh Puli Pitha, a traditional Bengali dessert, is a delightful treat made with coconut-filled dumplings cooked in sweetened milk. Perfect for special occasions or festivals like Makar Sankranti!
Watch how to make Dudh Puli Pitha:
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Prep Time: 30 min | Cook Time: 45 min | Total Time: 1 hr 15 min
Serves: 10 people
Ingredients:
For the Coconut Filling:
2 coconuts, freshly grated
2-3 cups date palm jaggery, grated
For the Dough:
3 cups water
3 cups rice flour
For the Milk:
1.5 litres full cream milk
2 cups date palm jaggery (grated), or adjust to taste
Instructions:
Prepare the Coconut Filling
Heat a wok over medium heat.
Add grated coconut and jaggery/gur. Stir until the mixture becomes slightly sticky.
Remove from heat and set aside.
Prepare the Dough:
Boil water in a separate wok.
Gradually add rice flour, stirring continuously to form a soft dough.
Remove the dough from the wok and knead well while it’s still warm.
Adjust water and flour as needed to achieve the right consistency.
Shape the Puli:
Divide the dough into small, equal-sized balls.
Flatten each ball using your palm and fingers.
Place a spoonful of coconut filling in the centre.
Seal the filling by folding the dough over it, keeping the edges sharp.
Set the puli aside, covering it with a damp cloth.
Preparing the Milk and Cooking the Puli:
Boil milk in a wok.
Transfer 1 cup of hot milk to a bowl and add jaggery. Let it melt.
Add the melted jaggery back into the wok and mix well. Bring to a boil.
Cooking the Puli in Milk:
Reduce heat to low and gently add the puli to the milk, one by one.
Cook for 15 minutes, stirring occasionally to prevent the milk from burning or the puli from breaking.
Once the puli are cooked, turn off the heat.
Serve the Narkel Dudh Puli Pitha warm or at room temperature with soru chakli. Enjoy!
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Narkel Dudh Puli Pitha Recipe
Ingredients
For the Coconut Filling:
- 2 coconuts freshly grated
- 2-3 cups date palm jaggery grated
For the Dough:
- 3 cups water
- 3 cups rice flour
For the Milk:
- 1.5 litres full cream milk
- 2 cups date palm jaggery grated, or adjust to taste
Instructions
Prepare the Coconut Filling:
- Heat a wok over medium heat.
- Add grated coconut and jaggery/gur. Stir until the mixture becomes slightly sticky.
- Remove from heat and set aside.
Prepare the Dough:
- Boil water in a separate wok.
- Gradually add rice flour, stirring continuously to form a soft dough.
- Remove the dough from the wok and knead well while it’s still warm.
- Adjust water and flour as needed to achieve the right consistency.
Shape the Puli:
- Divide the dough into small, equal-sized balls.
- Flatten each ball using your palm and fingers.
- Place a spoonful of coconut filling in the centre.
- Seal the filling by folding the dough over it, keeping the edges sharp.
- Set the puli aside, covering it with a damp cloth.
Preparing the Milk and Cooking the Puli:
- Boil milk in a wok.
- Transfer 1 cup of hot milk to a bowl and add jaggery. Let it melt.
- Add the melted jaggery back into the wok and mix well. Bring to a boil.
Cooking the Puli in Milk:
- Reduce heat to low and gently add the puli to the milk, one by one.
- Cook for 15 minutes, stirring occasionally to prevent the milk from burning or the puli from breaking.
- Once the puli are cooked, turn off the heat.
- Serve the Narkel Dudh Puli Pitha warm or at room temperature with soru chakli. Enjoy!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
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