Chirer Dudh Puli Recipe – Bengali Style Beaten Rice Dumpling Kheer
Indulge in the delightful flavors of Chirer Dudh Puli, a traditional Bengali dessert that beautifully marries the richness of coconut and jaggery with the comforting texture of beaten rice dumplings. This sweet dish is not only a treat for your taste buds but also a lovely way to celebrate the culinary heritage of Bengal. Ideal for festive occasions or a special family dinner, this dessert can be served warm or chilled, making it a versatile addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 2 cups |
| Palm jaggery (date palm jaggery) | 1 cup |
| Poha (flattened rice) | 1 cup |
| All-purpose flour (maida) | 1/2 cup |
| Sooji (semolina/rava) | 1/4 cup |
| Warm milk | 4 tablespoons |
| Milk | 1 liter |
| Palm jaggery (for Kheer) | 3/4 cup |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
- Cuisine: Bengali
- Course: Dessert
- Diet: Vegetarian
Instructions
-
Prepare the Stuffing:
- Begin by making the coconut-jaggery stuffing. In a large pan, add 1 cup of palm jaggery and heat it over medium flame.
- Once the jaggery melts completely, incorporate the grated coconut into the pan. Stir continuously until the mixture thickens and starts to pull away from the sides of the pan. This should take about 5-7 minutes.
- Once ready, turn off the heat and transfer the mixture onto a wide plate to cool completely.
-
-
Make the Dumpling Shell:
- Next, prepare the outer shell for the Puli. Soak 1 cup of poha in a bowl of water for 2-3 minutes. After soaking, rinse the poha thoroughly under cold water and drain using a colander.
- In a mixing bowl, combine the soaked poha, 1/2 cup of all-purpose flour, and 1/4 cup of sooji. Gradually add warm milk until you form a soft, pliable dough.
- Divide the dough into lemon-sized balls. Flatten each ball slightly using your fingers, then create a small bowl shape by pressing down the center. Aim for a medium-thin shell to allow for the filling without breaking.
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Fill the Dumplings:
- Place a small amount of the cooled coconut-jaggery mixture into the center of each shell. Bring the edges together and pinch to seal, ensuring there are no gaps. Repeat this process until all the dough and filling are used.
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Prepare the Kheer:
- For the Kheer, pour 1 liter of milk into a large heavy-bottomed pan and bring it to a boil over medium heat.
- Once boiling, reduce the heat to low and let it simmer for about 5 minutes. Remove from heat and add 3/4 cup of palm jaggery, stirring well until it fully dissolves. This method prevents the milk from curdling.
- Return the pan to low heat and carefully add the prepared Pulis one by one. Allow them to cook for an additional 10 minutes or until they soften and the milk thickens slightly.
-
Serve:
- Once cooked, transfer the Chirer Dudh Puli into a serving bowl. You can enjoy it warm or let it cool down before serving it chilled.
- For an authentic Bengali meal experience, serve Chirer Dudh Puli as a sweet ending to a delightful spread of dishes like Dhokar Dalna, Bengali Style Sheem Poshto, and Luchi.
Enjoy the Festive Flavors of Bengal!
Chirer Dudh Puli captures the essence of Bengali cuisine, where each bite is infused with warmth and sweetness, making it a perfect dessert for family gatherings or special occasions. Whether enjoyed warm or chilled, this dish is sure to leave a lasting impression on your guests, inviting them to savor the unique flavors of Bengal time and again.
