Diwali brings us the opportunity to cherish some loving delicacies. Here’s the recipe for ‘Dudh Puli’ by Chef Prem K Pogakula- Executive Sous Chef The Imperial New Delhi, for you to try.
DUDH PULI
For the stuffing:
Desiccated coconut: 1 cup
Jaggery: ½ cup
For the shell
Rice flour: 1 cup
Boiling hot water: ¼ cup
For the milk:
Full cream milk: 1.5 ltr.
Sugar: 6 tbsp
Green cardamom: 2
Instructions:
Add desiccated coconut to the pan and dry roast for 2-3 mins on medium-low flame. Add jaggery and mix it with the coconut.
Once jaggery-coconut mixture is not sticking to the pan any more, then transfer immediately into a flat wide palate to cool off.
For the shell
Take the rice flour in a large mixing bowl and add hot water in it. Knead the dough for a few mins first. Now take a small portion of ball on your palm and press it gently between your two palms and fingers to make it thin, Now stuff the coconut mixture in rolled rice sheet shape in spear shape.
For the milk
Boil milk, sugar and cardamom in a heavy bottomed saucepan and then simmer on very low flame until it reduces to half of the original volume. It is preferable to keep the milk on simmer before you start working on stuffing and shell.
Once the milk is reduced add dumplings one by one into the milk carefully. Cook it on medium flame for 7-10 mins.
Serve hot with the reduced milk on top.
Happy eating, and thank us later!