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We hope you got insight from reading it, now let’s go back to dudh puli rice dumplings cooked in milk recipe. To cook dudh puli rice dumplings cooked in milk you need 7 ingredients and 14 steps. Here is how you do it.
The ingredients needed to cook Dudh Puli Rice dumplings cooked in milk:
- Use 1 cup shredded coconut
- Take 400 gm Nolen gur
- Provide 2 litre milk
- Use 1/2 cup rice flour
- Use 1/2 cup wheat flour or maida
- Prepare 1 tablespoon semolina
- You need 1 pinch salt
Instructions to make Dudh Puli Rice dumplings cooked in milk:
- Take the coconut in a kadai and stir it for 1 minute.
- Now, add 1/3 of the nolen gur to the coconut. At this point I prefer adding ½ cup of milk. This prevents the coconut from scorching as well as dissolving the gur.
- Now, continue stirring the mixture till all the gur melts and all the water evaporates.
- Turn off the flame once you see the mixture leaving the sides of the pan. Let it cool down till we prepare the shell.
- In a bowl take the rice flour, wheat flour, semolina and salt.
- Make a dough with hot water, adding little by little.
- Now, divide the dough into 16 equal balls.
- Take one ball of the dough and spread it into a disc with a rolling pin. Do not make the shell too thick, else it will not cook properly and taste doughy while eating, nor too thin or it will break open while cooking.
- Take a spoon of the coconut filling. Put it in the disc and seal the edges properly. The puli now looks like a half moon. The decorations on the edges of the puli were made witrh fingers. You can skip it if you want.
- Now, prepare all the pulis and keep it aside.
- Take the milk in a pan/kadai and bring it to boil. Reduce the milk to 2/3 of it's volume. Now, add the pulis one by one. If you are making in a small vessel, prepare in batches. Do not overcrowd the container.
- Cook the dudh puli in the milk for 10-15 minutes on medium low flame. Now, take the milk out in a bowl and add the gur to the milk. If you see that the milk looks ok and did not curdle, add the milk to the remaining milk. Add all the gur.
- Turn off the flame. However, you want to still concentrate the milk for a richer consistency, take the pulis out and continue reducing.
- Let the dudh puli cool down for few hours and serve them cold.
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