Doodh Puli – Rice dumplings stuffed with coconut and boiled in milk

Introduction

Doodh Puli, a beloved treat from Eastern India, showcases the delightful marriage of rice dumplings filled with sweet coconut and boiled in thick, aromatic milk. This traditional dessert is particularly popular in Bengali households, especially during festivals and special occasions, often enjoyed at prices ranging from ₹50 to ₹150 ($0.60 to $2). You can find authentic versions of Doodh Puli at local sweet shops in Kolkata, like Bhim Chandra Nag or K. R. Bansal. For those on a keto diet craving something sweet, our Keto Doodh Puli recipe offers a delicious alternative without compromising on flavor or texture. Indulging in Doodh Puli is not just a culinary experience; it’s a taste of cultural heritage that leaves an indelible mark on the palate.

Origin and Inspiration

Doodh Puli has its roots in the rich tapestry of Bengali cuisine, where the emphasis on sweets is both an art and a tradition. Traditionally, this dish is prepared during the auspicious festival of Poush Mela, celebrated in winter months, where families gather to feast and celebrate togetherness. The soft, chewy rice dumplings symbolize comfort, while the sweet, creamy coconut filling represents the joy of shared experiences.

Interestingly, the concept of dumplings boiled in milk can be seen in various forms across cultures. In South-East Asia, dishes like “bubur sumsum” (Indonesian rice flour pudding) echo similar flavors, while the Japanese “mochi” showcases dumpling versatility. The Keto adaptation of Doodh Puli swaps regular rice flour for almond flour, reducing carbs significantly while retaining the rich, nutty flavor that complements the luscious coconut and milk filling. Visualize stepping into a warm kitchen filled with sweet scents as you create these keto dumplings, a true testament to the ability to maintain authenticity in dietary choices.

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

1 cup grated coconut (fresh or desiccated)

2 cups milk (whole or coconut milk for keto)

1/2 cup sweetener of choice (sugar for traditional, erythritol or stevia for keto)

1/4 tsp cardamom powder

A pinch of salt

Traditional Version:

1 cup rice flour

1 cup water (for dough)

Keto Version:

3/4 cup almond flour

1/4 cup coconut flour

1 cup water (for dough)

Instructions

1. Prepare the Dough

Traditional Version: In a saucepan, bring water to a boil. Gradually add rice flour, stirring continuously until it forms a smooth dough that pulls away from the sides. Remove from heat and let it cool slightly before handling.

Keto Version: In a bowl, mix almond flour and coconut flour. Gradually add warm water until the mixture forms a soft, pliable dough.

2. Prepare the Filling

In a mixing bowl, combine grated coconut, sweetener, cardamom powder, and a pinch of salt. Mix thoroughly until evenly combined.

3. Form the Dumplings

Take a small ball of dough and flatten it in your palm. Place a spoonful of coconut filling in the center. Carefully fold the dough to enclose the filling, shaping it into a smooth dumpling. Repeat with the remaining dough and filling.

4. Cooking the Dumplings

In a large pot, bring the milk to a gentle simmer. Add the prepared dumplings and cook for about 10-15 minutes, or until they are cooked through and rise to the surface.

5. Serve the Doodh Puli

Once cooked, let the dumplings cool slightly in the milk. Serve warm, garnished with additional grated coconut or a sprinkle of cardamom for an aromatic finish.

What Does It Pair Well With?

Traditionally: Doodh Puli pairs beautifully with a cup of hot masala chai or fresh Bengali sweets like Rasgulla, enhancing the sweet experience.

Keto-Friendly: Try pairing with herbal teas or low-carb desserts such as almond flour cookies. The nutty notes will tie together with the coconut in the Doodh Puli seamlessly.

What is the Shelf Life?

Doodh Puli is best enjoyed fresh. However, it can be stored in an airtight container in the refrigerator for up to 2 days. The milk may thicken, so reheat gently on the stove before serving.

Freezing: You can freeze the dumplings for up to 1 month. Use a ziplock bag, removing as much air as possible. Thaw in the fridge overnight and reheat gently in milk or water to restore tenderness.

Alternative Cooking Methods

Steamer: Steaming the dumplings can result in a softer texture with a less dense finish. Use a bamboo steamer lined with parchment paper to prevent sticking.

Pressure Cooker: Place dumplings in a pressure cooker with milk, cooking for about 5 minutes for a quick and efficient way to prepare them.

Conclusion: Traditional and Keto Versions

Doodh Puli, with its moist rice dumplings swaddling sweet coconut filling in creamy milk, is a dessert that can adapt to modern dietary needs without losing its essence. Both the traditional and keto versions of this cherished dish deliver a delightful balance of flavors and textures, making it suitable for all palates. As you savor every bite, whether enjoying a festive occasion or a cozy night in, this dish resonates with warmth and tradition, bridging the past with the present in each delicious mouthful.

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