Doodh Puli Pithe

Doodh Puli Pithe Recipe
  • Dessert
  • 6 Servings
  • 2Spicy
  • 1 Hrs, Cook Time
  • Cuisine : Bengali
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It is a traditional sweetmeat native of West Bengal and is prepared during Makar Sankranti. It is a unique styled coconut stuffed dumpling boiled in a creamy, spice-infused milk.


1 cup desiccated coconut

1 cup grated date palm jaggery

2 cups rice flour

2 tablespoons of refined flour( Maida)

10 grams of cashew nuts

10 grams of raisins

1 teaspoon of cardamom powder

1 litre of milk



Non-stick Kadai, Sauce Pan

Step By Step Method

  • Dry roast the desiccated coconut for a couple of minutes and blend in ½ a cup  of grated jaggery and ½ a teaspoon of cardamom powder. While still warm, make oval shaped dumplings of the coconut jaggery mixture.

    The rice flour is made into a soft dough by combining it with refined flour and warm water. Set aside covered for half an hour. Then divide them into even balls and flatten them in the palm of your hand into thin circular shapes. The oval coconut dumplings are placed within the flat circular dough and covered such that it resembles a crescent moon. The edges are pressed together to give a good seal. These are now called Pulis.

    The milk is boiled in a heavy bottomed sauce pan and reduced to half its quantity. Introduce  the remaining cardamom powder and the rest of the jaggery. Sprinkle in the cashews and raisins. Slowly add the Pulis one by one and let them simmer covered for 15 minutes. Serve the Puli Pithe preferably warm.


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