Instructions
For making Puli :
- Sift rice flour and add a pinch of salt, ghee and hot water and knead it to make a soft and supple dough. Keep it covered with a clean kitchen towel.
- Heat a non stick pan and add 1/2 cup of crushed palm jaggery and melt in in medium heat. Keep stirring to avoid burning.
- Now add grated coconut , chopped cashews and 1/2 tsp cardamom powder and mix everything nicely and stir for few minutes till everything incorporated well. Keep aside and cool.
- Pinch a lemon sized ball from the dough and flatten it between your palm to make a flat disk.
- Scoop a tsp of filling and place in between the disk.
- Take one side of the disk and fold inwards and cover it up on the other side and seal by pressing gently.
- Take the edge and bring the folds together and shape it like a billet like we plat in tipcat. Do the same for the other side as well.
- Make similar puli using the same method and keep aside in a tray.
For making Dudh Puli :
- Boil milk in a thick bottomed pan and reduce it till half.
- Add 1 tsp cardamom powder and crushed palm jaggery. Now here you have to add jaggery as per your choice, if you want the dudh kheer to be mild them add very little jaggery, else more. It totally depends on person to person.
- Drop in the hand made puli in the milk, one by one carefully.
- After adding all the pulis in milk, reduce the flame and allow the pulis to cook with milk for 10-15 mins.
- Keep checking the pulis in regular intervals and make sure you cook them until they get properly cooked.
- Turn off the gas flames and allow it to cool.
- Serve this creamy jaggery milk with puli either warm or you may refrigerate it before serving.
Recipe Notes
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Wishing everyone a VERY HAPPY MAKAR SANKRANTI !
Love : Shaheen
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