Chirer Dudh Puli Recipe - Bengali Style Baten Rice Dumpling Milk
A vegetarian Bengali Recipes recipe with fresh coconut - grated, palm jaggery - use date palm jaggery, poha (flattened rice). Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
22 steps- 1
To begin making the Chirer Dudh Puli recipe, firstly we will make the stuffing
- 2
Take a large pan, 1 cup jaggery into this pan and heat it on medium flame
palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 3
Once the jaggery is melted, add grated coconut, stir this mixture continuous until the mixture comes together and sticks together
fresh coconut - grated(2 cups)palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 4
Switch off the gas when the mixture leaves the sides of the pan
- 5
Keep this mixture in a wide plate to become cool
- 6
The next step is to make the outer shell for the Puli
- 7
Soak Chire or Poha or flat beaten rice into a bowl of water for 2 to 3 minutes, then wash the chire or poha properly and drain the water through a colander
poha (flattened rice)(1 cup) - 8
Add chire or poha, maida and sooji in a bowl, make a soft dough by adding milk gradually
poha (flattened rice)(1 cup)sooji (semolina/ rava)(1/4 cup)tablespoons milk - warm(4)liter milk(1) - 9
Now make lemon sized balls from the dough
- 10
Flatten each ball with your fingers then a make a bowl by pressing down the middle section in
- 11
Do not make it very thick or thin
- 12
The shell would be medium thin
- 13
Add small amount of jaggery coconut mixture into it
fresh coconut - grated(2 cups)palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 14
Bring together both the edges, then press and seal with your finger
- 15
Make other pulis the same way
- 16
To make the kheer, add milk for Kheer in a big heavy bottomed pan on medium flame
tablespoons milk - warm(4)liter milk(1) - 17
Once it starts to boil, switch the heat to low and cook for another 5 minutes
- 18
Then remove the pan from the heat, add the required jaggery and mix, then place the pan back on the heat again and let it be cook on low flame
palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 19
Adding jaggery into the milk in this way will prevent the milk to be curdled
palm jaggery - use date palm jaggery(1 cup)tablespoons milk - warm(4)liter milk(1)palm jaggery - use date palm jaggery(3/4 cup) - 20
Add all the prepared pulis now one by one, cook for another 10 minutes or until pulis are soft and the milk has thickened
tablespoons milk - warm(4)liter milk(1) - 21
Once done, take the Chirer Dudh Puli out in a bowl and serve hot or chilled
- 22
Serve Chirer Dudh Puli as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your everyday meal
Rate this recipe
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Chirer Dudh Puli Recipe - Bengali Style Baten Rice Dumpling Milk
A vegetarian Bengali Recipes recipe with fresh coconut - grated, palm jaggery - use date palm jaggery, poha (flattened rice). Ready in 40 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Chirer Dudh Puli recipe, firstly we will make the stuffing
- 2
Take a large pan, 1 cup jaggery into this pan and heat it on medium flame
palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 3
Once the jaggery is melted, add grated coconut, stir this mixture continuous until the mixture comes together and sticks together
fresh coconut - grated(2 cups)palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 4
Switch off the gas when the mixture leaves the sides of the pan
- 5
Keep this mixture in a wide plate to become cool
- 6
The next step is to make the outer shell for the Puli
- 7
Soak Chire or Poha or flat beaten rice into a bowl of water for 2 to 3 minutes, then wash the chire or poha properly and drain the water through a colander
poha (flattened rice)(1 cup) - 8
Add chire or poha, maida and sooji in a bowl, make a soft dough by adding milk gradually
poha (flattened rice)(1 cup)sooji (semolina/ rava)(1/4 cup)tablespoons milk - warm(4)liter milk(1) - 9
Now make lemon sized balls from the dough
- 10
Flatten each ball with your fingers then a make a bowl by pressing down the middle section in
- 11
Do not make it very thick or thin
- 12
The shell would be medium thin
- 13
Add small amount of jaggery coconut mixture into it
fresh coconut - grated(2 cups)palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 14
Bring together both the edges, then press and seal with your finger
- 15
Make other pulis the same way
- 16
To make the kheer, add milk for Kheer in a big heavy bottomed pan on medium flame
tablespoons milk - warm(4)liter milk(1) - 17
Once it starts to boil, switch the heat to low and cook for another 5 minutes
- 18
Then remove the pan from the heat, add the required jaggery and mix, then place the pan back on the heat again and let it be cook on low flame
palm jaggery - use date palm jaggery(1 cup)palm jaggery - use date palm jaggery(3/4 cup) - 19
Adding jaggery into the milk in this way will prevent the milk to be curdled
palm jaggery - use date palm jaggery(1 cup)tablespoons milk - warm(4)liter milk(1)palm jaggery - use date palm jaggery(3/4 cup) - 20
Add all the prepared pulis now one by one, cook for another 10 minutes or until pulis are soft and the milk has thickened
tablespoons milk - warm(4)liter milk(1) - 21
Once done, take the Chirer Dudh Puli out in a bowl and serve hot or chilled
- 22
Serve Chirer Dudh Puli as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your everyday meal
Rate this recipe
