In a non-stick pan heat ghee then sauté shredded
coconut for few seconds, add ¾ cup of jaggery, ¼ cup of milk, mix it well. Cook
it in a medium heat for 2-3 minutes until the mixture thickens (should not be
too dry). Turn the heat off and add cardamom powder. Take it out in a container
and let it cool. This mixture will be used as filling for Puli.
Then boil 3 cups of water in a non -stick pan, in a
low heat add semolina. Mix it well with spatula first. It will look like a
lump. Turn the heat off, wait for a minute or so until it’s not too hot. Knead
it with hand for approx. 3 minutes until the dough is smooth. It should be done while the dough is still
After this make round balls( approx.12 balls) out of
this dough . Use little bit of ghee just to oil your palm so that the shells will
not stick. Roll each ball into flat circular dumpling shell of about 3 inches
diameter. Wet the edges using few drops of cold water with the help of your
finger. Fill each Puli with 1 tablespoon of coconut mixture or less and seal
with all sides nicely. Finish making all
the Pulis the same way.
In a non- stick pan add the rest of the milk and let
it boil in low medium heat, keep stirring frequently, then after 2-3 minutes
add sugar and stir it nicely. After this turn the heat really low, add Pulis in
milk very gently. Cover the pan and let it simmer for about 6 minutes and turn
them once very gently. When you feel the surface of the pulis are little
slippery, then you know Pulis are fully cooked. In the end add rest of the
jaggery. Let it boil for about a minute in a low heat and then turn the heat
off. The whole process of boiling pulis will take about 8 minutes. Delicious
Dudh Puli is ready!! You can serve this
warm garnished with sliced almond!
* CUISINART 2019 is another novel concept event from Calcutta Club USA, building on the exciting foundation of CUISINART for the past three years, the live Indian culinary contest. Fusing food, music and art, Cuisinart hosts a fine South Asian style cooking competition among non-professional chefs followed by a live art with music session for charity.
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