Chirer Dudh Puli Recipe - Bengali Style Baten Rice Dumpling Milk Recipe At Home

To begin making the Chirer Dudh Puli method, firstly we will make the stuffing. Take a large wok, 1 cup jaggery into this wok and bring to temperature it on medium flame. Once the jaggery is melted, toss in grated coconut, mix gently this mixture continuous until the mixture comes together and sticks together. Switch off the gas when the mixture leaves the sides of the wok.

Keep this mixture in a wide plate to become cool.The next step is to make the outer shell for the Puli. Soak Chire or Poha or flat beaten rice into a mixing bowl of moisture for 2 to 3 moments, then wash the chire or poha properly and filter the moisture through a colander.toss in chire or poha, maida and sooji in a mixing bowl, make a soft flour base by adding whole milk gradually. Now make lemon sized balls from the flour base. Flatten each ball with your fingers then a make a mixing bowl by pressing down the middle section in.Do not make it very thick or thin.

The shell would be medium thin.

toss in small amount of jaggery coconut mixture into it.Bring together both the edges, then press and seal with your finger.

Make other pulis the same way.To make the kheer, toss in whole milk for Kheer in a big heavy bottomed wok on medium flame.

Once it starts to bring to a stew, switch the bring to temperature to low and prepare for another 5 moments. Then remove the wok from the bring to temperature, toss in the required jaggery and combine, then place the wok back on the bring to temperature again and let it be prepare on low flame.Adding jaggery into the whole milk in this way will prevent the whole milk to be curdled.

toss in all the prepared pulis now one by one, prepare for another 10 moments or until pulis are soft and the whole milk has thickened. Once done, take the Chirer Dudh Puli out in a mixing bowl and enjoy burning or chilled.enjoy Chirer Dudh Puli as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your everyday meal.