Chirer Dudh Puli Recipe - Bengali Style Baten Rice Dumpling Milk

Step 1: To begin making the Chirer Dudh Puli recipe, firstly we will make the stuffing

Step 2: Take a large pan, 1 cup jaggery into this pan and heat it on medium flame

Step 3: Once the jaggery is melted, add grated coconut, stir this mixture continuous until the mixture comes together and sticks together

Step 4: Switch off the gas when the mixture leaves the sides of the pan

Step 5: Keep this mixture in a wide plate to become cool

Step 6: The next step is to make the outer shell for the Puli

Step 7: Soak Chire or Poha or flat beaten rice into a bowl of water for 2 to 3 minutes, then wash the chire or poha properly and drain the water through a colander

Step 8: Add chire or poha, maida and sooji in a bowl, make a soft dough by adding milk gradually

Step 9: Now make lemon sized balls from the dough

Step 10: Flatten each ball with your fingers then a make a bowl by pressing down the middle section in

Step 11: Do not make it very thick or thin

Step 12: The shell would be medium thin

Step 13: Add small amount of jaggery coconut mixture into it

Step 14: Bring together both the edges, then press and seal with your finger

Step 15: Make other pulis the same way

Step 16: To make the kheer, add milk for Kheer in a big heavy bottomed pan on medium flame

Step 17: Once it starts to boil, switch the heat to low and cook for another 5 minutes

Step 18: Then remove the pan from the heat, add the required jaggery and mix, then place the pan back on the heat again and let it be cook on low flame

Step 19: Adding jaggery into the milk in this way will prevent the milk to be curdled

Step 20: Add all the prepared pulis now one by one, cook for another 10 minutes or until pulis are soft and the milk has thickened

Step 21: Once done, take the Chirer Dudh Puli out in a bowl and serve hot or chilled

Step 22: Serve Chirer Dudh Puli as a dessert after your meal of Dhokar Dalna, Bengali Style Sheem Poshto and Luchi for your everyday meal