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!
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!