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Chirer Doodhpuli

Chirer DoodhPuli (Flattened Rice Dumplings with Coconut Jaggery Stuffing, in Milk)

Chirer DoodhPuli. Flattened Rice dumplings stuffed with a mixture of jaggery and coconut. Fried to a golden and added to reduced milk perfumed with jaggery.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine Bengali

Ingredients
  

  • 150 g chire or flattened rice or poha washed and drained
  • 1 lit milk
  • 1/2 cup milk for soaking the chire
  • 1 cup coconut freshly grated
  • 100 g date palm jaggery grated
  • 2 tbsp plain flour
  • oil for frying

Instructions
 

  • Soak the chire in 1/2 cup of milk for about 15-20 minutes till soft.
  • Add plain flour to the soaked chire, knead to make a soft dough. (If the chire is a bit too mushy, dont hesitate to add a bit more of flour, just enough to form the dough.) Refrigerate.
  • Add the grated coconut and 3/4th of the jaggery to a pan and cook over a low flame, stirring frequently. Till the jaggery is well incorporated into the grated coconut. 5-7 minutes I would reckon. Remove from heat.
  • Allow the coconut-jaggery mixture to cool just enough for you to handle it. Now take 1 tbsp of the mixture in your palm, give it an oval shape. Repeat for the rest of the mixture. Keep aside.
  • Take the chire dough out of the refrigerator. Shape small balls of the dough, 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 coconut-jaggery oval ball in the middle of the cup. Very gently bring the edges of the dough cup together to cover the stuffing. Using your palms, smoothen to a nice oval shape. Repeat for the rest of the dough.
  • Heat oil in a deep-bottomed pan, deep fry the pulis till golden brown. Keep aside on a kitchen absorbent towel.
  • Pour the milk into a heavy bottomed saucepan, let it simmer over a low flame till it reduces to almost half in volume.
  • Once the milk has reduced, add the remaining grated jaggery. Give it a hearty stir, continue to cook till the jaggery has melted. (If you like it sweeter, feel free to indulge - add some more grated jaggery !!)
  • Gently add the chire dumplings one by one into the milk. Cook over a medium flame for about 5-7 mins. Carefully stir the milk a couple of times in between.
  • Allow to cool to room temperature and serve.