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Gajorer Doodpuli (Doodhpuli with Carrot Stuffing)

February 25, 2019 By Maumita Paul Leave a Comment

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Gajorer DoodhpuliPin

Has it ever happened, you are in the midst of cooking, when to utter dismay and indescribable frustration, you have discovered that your pantry doesn’t have one of the key ingredients or just not enough of it?

You scour the pantry in agony, feverishly pull down bottles and jars from the disciplined shelves, ransack the refrigerator, feel an irresistible desire to curse yourself, all the while praying for a miracle.
But in vain.
Lady Luck is not smiling on you.
At least not today.

Calm, you finally console yourself.
Brew yourself a Chamomile.

What are the options? You muse in silence.
Well, walk down to the local store and pick up supplies. That definitely is a possibility.
That sets the clock back though by at least half an hour if not longer.
You rule that out.
Is there anything at all you can do to salvage the situation?
You look around, waiting for that million-dollar inspiration, that magical eureka moment.
And then it hits you.
Necessity, as they say, is indeed the mother of invention.

Well, that was me in the kitchen this afternoon.
A dear friend was visiting after what must have been a decade.
What do you want to have ? I had asked her on the phone.
Doodhpuli, had been the prompt response. We don’t get Nolen gur there, she had rued.

All was on cruise control, till I realised that the cook had used up most of the coconut I had lovingly scraped for the puli stuffing and there was no coconut at home.
She had alerted me in all fairness, it just did not register in me then that the doodhpuli would be in severe jeopardy.

And it was, just moments before I was ready to throw in the towel and settle on a nolen gurer payesh, that my eyes fell on the gorgeous red carrots.
Couldn’t I stuff the puli with red carrots ? It started with a diffident question.
Why not ? Came the spontaneous response.
And the more I thought, the more I was convinced that the combination would spell magic.
Euphoria.

Gajorer DoodhpuliPin

The gajorer doodhpuli turned out to be a runaway winner.
My friend loved it.
My family couldn’t stop raving about it.
Even I, usually the harshest critic of my own cooking, was pleased.
Do post the recipe on your blog, my friend had requested before she left.

Gajorer Doodhpuli. Rice dumplings stuffed with a delectable mixture of red carrots, jaggery and raisins (and yes the measly amount of scraped coconut that was left behind). Added to reduced milk, languorously stewed over a low flame, perfumed with the magic of nolen gur.

Don’t be a cynic for once. Do try it before the red carrot season runs out. I can guarantee that smile of content on your face. Enjoy !!

Gajorer DoodhpuliPin

Gajorer Doodpuli (Doodhpuli with Carrot Stuffing)

Gajorer Doodhpuli. Rice dumplings stuffed with a delectable mixture of red carrots, coconut and jaggery. Stewed in reduced milk, perfumed with nolen gur. Divine !!!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Bengali

Ingredients
  

For the stuffing

  • 300 g red carrots peeled and finely grated
  • 1/2 cup coconut freshly grated
  • 2 tbsp raisins coarsely ground
  • 3 tbsp nolen gur or liquid date palm jaggery

For the dough

  • 1 cup rice flour freshly made
  • 1 tsp ghee
  • a pinch of salt

For the Payesh

  • 2 lit cow milk
  • 4 tbsp nolen gur or liquid date palm jaggery

Instructions
 

For the stuffing

  • Place the grated carrots in a pressure cooker, splash a little water. Cook, just one whistle I would reckon. Allow the steam to release on its own.
  • Add the coconut and raisins to the carrots, continue to cook for another 15 minutes or so, till the water has dried off completely.
  • Stir in the nolen gur, give it a hearty stir. Feel free to add some more nolen gur if you want it sweeter. Cook for another 5 odd minutes.
  • Allow the stuffing to cool to room temperature.

For the dough

  • Take a pan, add 1.25 cups of water, add the ghee and salt to the water. Bring to a boil. Lower the flame, add the rice powder to the boiling water, stirring continuously with a spatula. If it gets too dry, feel free to splash a little water and mix.
  • Switch off the flame, give it a standing time of 10 odd minutes.
  • Take the rice mixture on a greased plate, while it is still warm and it’s just comfortable enough to handle, knead it well to form a smooth dough.
  • Cover with a wet cloth, keep aside.
  • Now take a dough ball on your palm, press it gently in the middle using your thumb forming a small oval cup. Place a small portion of the carrot mixture in the middle of the cup.
  • Very gently bring the edges of the dough cup together to cover the stuffing and give it a oblong shape. As in the picture. Repeat for the rest of the dough.

Assembling the Gajorer Doodhpuli

  • Pour the milk into a heavy bottomed saucepan, let it simmer over a low flame till it reduces to little more than one third in volume. Stir frequently.
  • Gently add the dumplings one by one into the milk. Cook over a low flame for about 10-12 mins. Stir the milk very carefully a couple of times in between.
  • Switch off the flame and add the nolen gur. Feel free to add some more nolen gur if you want it sweeter. Give it a gentle stir.
  • Allow to come to room temperature. Serve either at room temperature or cold.

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Filed Under: Desserts Tagged With: Bengali Desserts, Bengali Food Photography, Bengali Pitha Recipes, Bengali Pithe Puli, Bengali Pithe Recipes, Bengali Recipes, Bengali Winter Recipes, Date Palm Jaggery, Desserts, Doodhpuli, Dudhpuli, Food Photography, Gajor, Gajorer Doodhpuli, Indian Food Photography, Liquid Date Palm Jaggery, Makar Sankranti Pithe, Nalen gur, Nolen Gur, Pitha, Pitha Photography, Pitha Recipes, Pithe, Pithe Photography, Pithe Puli, Pithe Recipes, Poush Parbon, Puli pitha, Puli pithe, Red carrots, Sankranti, Sankranti special, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Winter Recipes, নলেন গুড়

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
My blog on soul food, sweet nostalgia and random musings.

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Maumita Paul
There is always light. If only we are brave enough There is always light. If only we are brave enough to see it. If only we are brave enough to be it !!
 @amandascgorman you are a genius!!!
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Submitting this to “Dark and Moody” challenge by @neethuthomasphotography and @twiggstudios . #mymysticlight 

Also submitting this to “Chiaroscuro” challenge by @happytummybyritumbhara and @stemsandforks . #foodphotobiteswithritu 
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 #food52 #tv_foodlovers #hautecuisines #capturethemoment #foodstagram #foodstyling #foodmaking @hautescuisines #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #theuncommonbox #darkphotography #capturingmoments #acreativevisual #darkandmoody #stilllife_perfection #moodylight #tastingtable #official_photography_hub #indianshutterbugs #styleonmytable #foodphotography #foodart #simpleandstill #wintervibes #lifeandthyme #moodygrams
When life gives you nolen gur, you go crazy with p When life gives you nolen gur, you go crazy with pithe puli and payesh. 
And then you make a delectable nolen gurer panacotta ❤️❤️❤️
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Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #pannacotta #creatingmemories #foodthatheals
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals

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