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 cup 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.