Narkel Dudh Puli Pitha Recipe
Sneha Paul
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!
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine Bengali
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
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:
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!