If you are a dumpling gastronome just like me then it is time for you to experiment with your taste and try a sweet dumpling.
In this article, I will discuss a particular east and south Indian sweet dish that has a high chance of getting lost with time. Something that most people like myself have eaten while growing up. Something that their grandma used to cook during the beginning of a new year. Yes, today we will talk about the Bengali dumplings or what we call ” DOODH PULI PEETHA”.
This dumpling recipe is inspired by my grandmother and my mother, which will not only fulfill your momo cravings but also your sweet tooth.
Coconut: 250 grams (grated)
rice flour: 250 grams
sugar: 250 grams
jaggery : 250 grams
Milk: 1.5 liters.
Elaichi powder: 5 grams
Salt: a pinch.
There are four very important steps to making this dish. I have tried to break them down in a much simpler process so that it is easy for all to understand.
The four steps include
- Making the filling.
- Making the wrapper.
- Making the dumplings.
Step 1: Making the sweet coconut feeling.
At first, put a frying pan and add the grated coconut. Stir around the pan for some time, once it starts becoming slightly brownish in color add half of the jaggery and sugar. Remember not to give any grease before adding the coconut.
Keep stirring the pan and do not take your eyes off it.
After the jaggery and sugar have melted inside the pan you will find the mixture to become a little wet. Not to worry as it is completely normal for the coconut to release some water once it is well heated. Keep stirring the pan till the mixture has become thick and sticky just like the picture given below. Once the filling reaches a thick consistency turn off the stove and let it cool down a bit.
Step 2: Making the wrapper.
The next two steps are are lot easier.
For making the wrapper, you have to first knead a dough. The dough requires two main ingredient water and rice flour.
At first, put another pan on the stove, Add 2 cups of water and wait for it to come to boil. Once the boiling has begun it is time for you to add the rice flour. After adding rice flour, you have to stir really fast to accumulate everything together. Don’t forget to add a bit of salt to the mixture so that the covering does not taste bland. After the rice flour is well-mixed cover it and keep the mixture for 4 to 5 minutes after that transfer it to a flat plate and let it cool.
PRO TIP: If you want the covering or the wrapper to have some sort of flavour you can add some jaggery and little bit of elaichi (cardamom) powder to the mixture. (optional)
Step 3: Making the dumplings.
After the rice flour mixture has completely cooled down, it is time for rolling the dumplings.
Divide the dough into small little circles. Then with the help of a rolling pin flatten the pieces in such a way that each of them is of the same size preferably of diameter 10cm just like when we make chapatis but not that big also. Try to keep the middle a little thick while flattening the edges as much as you can.
After the wrappers are flattened, it’s time to fill them up with the coconut feeling. This process is exactly the same as momo take the wrapper in your week hand fill it up with 1 teaspoon of filling and then secure the edges by putting some water. Check out the picture below for better clarification.
Step 4: Assemble.
After the pooli is well wrapped it is time to assemple the dumpling in the sweet milk gravy.
For that take a pot and put all the milk in it and let it come to a boil. Once the milk is boiling put all the dumplings in the milk and don’t keep the flame very high. Occasionally stir the dumpling so that the lower part of the pot does not burn. After about 10 minutes add some cardamom powder and half jaggery and half sugar so that the milk tastes like kheer. Leave the dumplings in the milk for about 20 to 25 minutes and then switch the stove off. Your delish sweet Bengali dumplings are ready to be eaten.
DONT FORGET TO ADD A PINCH OF SALT IN THE MILK TO ENHANCE TASTE.