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Bamma’r Doulla Pithe
Bamma’r Doulla Pitha. Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Prep Time
15minutes
Cook Time
1hour
Prep Time
15minutes
Cook Time
1hour
Ingredients
For the rice dough balls
Instructions
For the rice dough balls
  1. Pour 1.25 cups of water in a heavy bottomed pan, add a sprinkle of salt, bring to a boil. Lower the flame, add the rice powder to the boiling water while stirring continuously with a spatula for 30 seconds. 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.
  2. Take the rice mixture on a greased plate, while it is still warm and just comfortable enough to handle, knead well to form a smooth dough. Cover with a wet cloth, keep aside.
  3. Tear off a small dough ball from the rice flour dough, press it gently in the middle using your thumb to form a small round cup.
  4. Place a small portion of the grated jaggery in the middle of the cup. Very gently bring the edges of the dough cup together to cover the jaggery and make a round ball with your palms, ensuring there are no cracks.
  5. Repeat the same for rest of the dough, keep the stuffed dough balls aside.
Assembling the Doodh Doulla Pithe
  1. 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.
  2. 
Gently add the dumplings one by one into the milk. Cook over a low flame for about 10-12 mins.
  3. Stir the milk very carefully, just a couple of times. 
Switch off the flame, add the nolen gur. Feel free to add more nolen gur if you want it sweeter. Give it a gentle stir.
  4. Serve either warm or at room temperature.
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