Dudh puli


Dudh puli


For stuffing:

  • Grated coconut: 2cup
  • Jaggery: 1cup
  • Ghee: 2tbsp
  • Cardamom, cinnamon: 3 pieces or as required

For pitha:

  • Rice flour: 2cup
  • Water:1cup + 1/2cup

For dudh malai:

  • Whole milk: 2itre
  • Condensed milk: 200gm (1 tin)
  • Cardamom: 4pieces


Preparing stuffing:

Heat ghee in a pan, add cardamom cinnamon and grated coconut.fry for just 2 minutes.
Now add chopped jaggery, mix well and cook until all jaggery melted and mixture just sticky. turn off the heat.


Preparing puli:

Heat in a large heavy bowl; add water and 1/2tsp salt. When it starts to boil add rice flour and mix it nicely with water and low the flame. Cover it and keep it for just 1 min at very low flame.
Transfer the dough to a saucepan. When it becomes luckwarm, using hands knead it very well. The dough should be soft. Divide the dough into small balls and cover all balls.
(if the dough is not covered properly it will be hard)


Now take one ball, make flat roti and place 1tbsp coconut stuffing in the middle and fold them like half-moon. Close the edges using finger.
 Repeat it for all balls.


Preparing dudh puli:

Heat milk in a heavy bottom pan, boil until just thick. Add condensed milk, cardamom and mix well. Then add puli, cover and cook the pitha on low flame until tender (around 20 minutes).

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