Easy Dudh Puli Recipe That Stays Soft & Fluffy Even When Cold |No Cracking Coconut Jaggery Filling | скачать в хорошем качестве

Easy Dudh Puli Recipe That Stays Soft & Fluffy Even When Cold |No Cracking Coconut Jaggery Filling |

Unlock the secret to perfect Dudh Puli (Doodh Puli Pitha) that remains naram tulotule (soft and fluffy) even after cooling – no more cracking or hardening like traditional versions! This innovative Bengali winter special from 15MinuteHomeMeals uses a simple trick to keep the rice flour dumplings tender in thickened milk, making it ideal for Poush Sankranti, festivals, or cozy evenings. Stuffed with aromatic coconut and jaggery, this creamy payesh-like dessert is beginner-friendly, requires no special tools, and cooks up in under an hour. Vegetarian, gluten-free, and naturally sweet – a must-try for authentic Bengali sweets without the hassle! In this detailed video, follow the foolproof steps for restaurant-quality results at home: Ingredients (for 10-12 pulis): For filling – 1 cup grated coconut (fresh or desiccated), ½ cup date jaggery (or khajuri gur/guda), ½ tsp cardamom powder, 1 tsp ghee. For puli dough – 1 cup rice flour (atop), pinch of salt, ½ cup hot water (adjust for softness). For milk base – 1 liter full-fat milk, ¼ cup milk powder (optional for thickness), 2-3 tbsp jaggery (to taste), bay leaf or cardamom for aroma, saffron or kewra water (optional). Quick prep for filling: Heat ghee in a pan, add grated coconut and jaggery; cook on low heat for 5-7 minutes until it thickens and turns aromatic (stir continuously to avoid burning). Add cardamom, cool slightly, and form small balls or use as paste. Dough magic: In a bowl, mix rice flour with salt; gradually add hot boiling water while stirring to form a soft, pliable dough (not too stiff – this is the key to fluffiness!). Knead for 2 minutes, cover with damp cloth to prevent drying. Shaping pulis: Divide dough into small portions, flatten each, add a spoonful of coconut filling in the center, seal edges to form oval or diamond-shaped pulis (use oil on hands to avoid sticking). Ensure no air pockets to prevent cracking. Cooking: Boil milk with bay leaf in a wide pot, add optional milk powder for creaminess. Gently drop pulis one by one; simmer on low for 10-15 minutes until they float and milk thickens (stir occasionally). Add jaggery off-heat to avoid curdling, and the secret tip: Mix in a pinch of baking soda or arrowroot powder to the dough for extra tenderness that lasts even when cold! Pro tips: Use hot water for dough to activate rice flour's starch for softness; don't overcook pulis to keep them intact; cool slowly under a lid to retain moisture. For vegan version, use coconut milk. Scale up for parties – stays fresh in fridge for 2 days and reheats well without losing texture. This method prevents the common issue of pulis hardening, making it perfect for advance prep during winters. Rich in natural sweetness from jaggery and healthy fats from coconut, this sattvic dessert boosts energy and satisfies sweet cravings guilt-free. Serve warm or chilled with a sprinkle of pistachios for that festive touch – a game-changer for Bengali pitha lovers! If you love easy Bengali recipes, winter pithe ideas, jaggery sweets, or no-fail dessert hacks, hit like, subscribe, and share your soft puli success stories! Timestamps: 0:00 - Intro to soft Dudh Puli that won't crack when cold 0:45 - Preparing coconut jaggery filling 2:00 - Making pliable rice flour dough with hot water 3:30 - Stuffing and shaping pulis without leaks 5:00 - Boiling in milk and thickening tips 7:00 - Adding sweetness and the fluffiness secret 8:30 - Cooling and taste test – still soft! 10:00 - Serving ideas and winter special benefits #DudhPuliRecipe #BengaliPitha #SoftDudhPuli #WinterSpecialDessert #NoCrackPuli #CoconutJaggerySweet #RondhonPorichoy #BengaliRecipe #PoushSankranti #EasyPitha #DoodhPuli #GurRecipe #VegetarianDessert #BengaliSweets #PithaRecipe #FestivalSweet