Dudh Puli


4 Cups Milk

3-4 Small Cardamom

2 Cups Dessicated coconut (unsweetened)

1 Cup Water

3/4 Cup Condensed milk

1 Cup Sugar

2-3 Small Cardamom

2-3 Cinnamon stick (1 inch each)

2 Cups Rice flour

3-4 Cinnamon stick (1 inch each)

1/8 tsp Salt

1 Cup Milk


Prepare coconut filling:

Mix coconut, condensed milk and regular milk on a non-stick pan. The mixture should be semi sticky but not runny.

Add cardamom and cinnamon. Turn on stove and stir constantly until the mixture becomes slightly sticky.

Prepare Dumplings:

Boil water and add salt.

Turn off stove and add rice flour to boiling water to form a firm but soft and not sticky dough.

The dough should bounce back if you press with a finger. Adjust flour accordingly. Knead well for about 5 minutes.

Take part of the dough and roll it out. Cut out circles with a cookie cutter.

Place a small amount of coconut filling on each circle. Brush the edges of with water and seal tightly to form a crescent (semi-circular) shape.

Now to cook the dumplings, boil 4 cups of milk with cinnamon and cardamom together in a non stick pan.

Add sugar and dissolve in the boiling milk.

Now add the dumplings and cook for about 10-15 minutes in medium-low heat or until dumplings are cooked.

It can be served hot or cold. Garnish with brown coconut and chopped pistachio.