Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup grated coconut
- 1/4 cup jaggery (or brown sugar)
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup water
- 2 cups milk
- 1/2 cup condensed milk
- 1/4 tsp saffron strands
- 1/4 cup chopped pistachios
Special equipment needed:
- Steamer
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, grated coconut, jaggery, cardamom powder, and salt. Mix well.
2. Add water gradually to the mixture and knead into a smooth dough.
3. Divide the dough into small portions and shape them into oval-shaped balls.
4. Flatten each ball and place a small amount of grated coconut in the center.
5. Fold the edges of the dough to cover the filling and shape them into small dumplings.
6. Place the dumplings on a parchment paper-lined steamer and steam for 10-12 minutes.
7. In a saucepan, heat milk and condensed milk over medium heat.
8. Add saffron strands and stir well.
9. Once the milk comes to a boil, reduce the heat and let it simmer for 5-7 minutes.
10. Add the steamed dumplings to the milk mixture and let it cook for another 5 minutes.
11. Garnish with chopped pistachios and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 100°C
- Milk cooking temperature: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 54g
- Protein: 7g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Pistachios can be substituted with almonds or cashews.
Variations:
- Instead of coconut filling, you can use sweetened grated carrot or mashed sweet potato.
- You can add rose water or vanilla extract to the milk mixture for additional flavor.
Tips and tricks:
- Make sure the dough is not too dry or too wet. It should be easy to shape into dumplings.
- If the milk mixture is too thick, add more milk to adjust the consistency.
- You can make the dumplings ahead of time and freeze them for later use.
Storage instructions:
- Store the leftover dumplings and milk mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dumplings and milk mixture in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the Dudh Puli Pitha in small bowls or plates.
- Garnish with chopped pistachios and saffron strands.
Garnishes:
- Chopped pistachios
- Saffron strands
Pairings:
- Masala chai
- Coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the milk mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the dumplings are cooked through before adding them to the milk mixture.
- Store the leftover dumplings and milk mixture in the refrigerator and consume within 3 days.
Food history:
- Dudh Puli Pitha is a traditional Bengali sweet dish that is typically made during festivals and special occasions.
Flavor profiles:
- Sweet
- Creamy
- Nutty
Serving suggestions:
- Serve hot as a dessert after a meal.
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Region: Bangladeshi