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Doulla Pitha

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Bengali

Ingredients
  

For the rice dough balls

  • 1 cup rice flour for best results use freshly ground atop chal
  • 1/2 cup khejur patali or date palm jaggery grated
  • a pinch of salt
  • ghee for greasing

For the kheer

  • 2 lit whole milk
  • 1/3 cup nolen gur or liquid date palm jaggery

Instructions
 

For the rice dough balls

  • Pour 1 cup of water in a heavy bottomed pan, add a sprinkle of salt, bring to a boil. Lower the flame, Add the rice flour, give it a gentle yet quick mix. Switch off the flame.
  • Cover the dough quickly, keep it aside on the hot switched off burner for 10 minutes. (Please do not open the lid during this time.)
  • Take the rice mixture on a greased plate, while it is still warm and just comfortable enough to handle, start to knead the dough now. The dough shall be a little sticky in the beginning. Don't worry, it shall become softer as we knead it. If needed you can add 1/2 tbsp to 1 tbsp of extra flour, no more than that please.
  • Continue to knead for 10-15 minutes till the dough becomes soft and smooth. Keep the dough covered with a damp cloth.
  • 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.
  • 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.
  • Repeat the same for rest of the dough, keep the stuffed dough balls aside.

Assembling the Doodh Doulla Pithe

  • 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, 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.
  • Serve either warm or at room temperature.