Vikhroli Cucina
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A deliciously milky sweet treat

31 May 2017 , 0 comments / 3 likes
Talk about delectable milk-based desserts and the quintessential mouth-watering Bengali sweets such as Rosogulla, Ras malai, Sandesh and others are the first to come to mind. While these can easily be bought at even the local sweet shops, there is a very special treat that is rarely, if ever, found outside a home. Chef Dipon Mukherjee tells you how to make an unusual milk-based sweet traditionally made in Bengali homes for special occasions. On the occasion of World Milk Day, give yourself a unique dessert experience with something delicious and extraordinary: Doodh Puli

Doodh Puli is a unique stuffed dumpling that is cooked by boiling in thickened milk that is sweetened with jaggery. The stuffing of the dumpling or pithe, as it is called in Bengali, is usually made with coconut and jaggery, while the casing, which should be paper-thin, uses rice flour kneaded with water. The Doodh Puli can also be made with no stuffing, depending on the thick milk kheer in which it is cooked for sweetness.



Ingredients:
Coconut desiccated 2 Cup
Condensed milk 3/4 Cup
Milk 1 Cup
Small cardamom 2-3 tsp
Rice flour 2 Cup
Cinnamon stick 3-4 inch
Sugar 2 Cup


To make the coconut filling:

  • Mix grated coconut white, condensed milk and regular milk in a non-stick pan. The mixture will be semi-sticky but not runny.
  • Add cardamom and cinnamon and mix well.
  • On medium heat, stir constantly until the mixture becomes thicker and more sticky.


To make the dumplings:

  • Boil water. Add salt.
  • Turn off the heat and add rice flour to the boiling water to form a firm but soft and pliable dough. The dough should bounce back if you press it with your finger. Add more flour if needed. Knead well for about five mins.
  • Roll the dough into a thin sheet and cut out small rounds with a cookie cutter.
  • Place a small amount of coconut filling on each round of dough.
  • Brush the edges of the flat disks of dough with water and fold over to form a crescent shape. Seal well by pinching the edges closed.
  • Store the dumplings on a plate and cover them with a damp cloth so that the rice dough does not dry out and crack.


To cook the dumplings:

  • Boil 4 cups of milk with cinnamon and cardamom in a non-stick pan.
  • Add the sugar and let it dissolve completely in the hot milk.
  • Add in the dumplings and cook for about 30-45 mins on medium low heat.


Serve warm and savour the sweet deliciousness of a unique dessert!

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