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Doodh Puli Recipe

After sharing the Ranga Alur Puli Pithey yesterday, I am sharing yet another ageless delicacy - the Doodh Puli. This is a famous 'pithey' in any bengali household and is a must if you are celebrating Pithey Parbon.

This one is straight from my Mom's kitchen. The recipe, as well the picture.

Doodh Puli Recipe


  • Rice flour - 250 gms
  • Patali gur (date palm jaggery) - 350 gms
  • Grated coconut - 250 gms
  • Milk - 1/2 lt
  • Salt as per taste


Heat a pan. Add rice flour, water and salt. Stir till it becomes a dough like mixture. Remove from heat. Cool and knead into a dough.

Heat a pan. Add 200 gms jaggery. As it starts melting add grated coconut. Keep stirring constantly for 5-7 minutes or till it the mixture becomes sticky and dry. The filling is now ready.

Make small balls from the rice dough. Flatten each ball with your palm. Make a cavity in the center and fill it with 1 tbsp. of the filling. Seal the edges and give it a shape of a 'puli' (see picture above).

Boil milk and add the pulies. Cover and cook for about 10 minutes. Add the remaining 150 gms jaggery to the hot milk. Stir and further cook for 5 minutes.

Serve hot or cold.