Bengali Dudh Puli by Cookwith Su

Ingredients

• 1 cup rice flour (for the dough)
• 1 cup water (for the dough)
• 1 cup fresh grated coconut (for the filling)
• 1/2 cup nolen gur or grated jaggery (for the filling)
• 1 l whole milk (for the sauce)
• 1/2 cup jaggery (for the sauce)
• 2 green cardamom pods, crushed

Instructions

1. Prepare the filling by cooking grated coconut and jaggery in a pan over medium heat for 8-10 minutes until the mixture turns sticky and golden.
2. Boil water in a pot, add the rice flour, stir vigorously, cover, and let it steam for 2 minutes before kneading into a smooth dough.
3. Shape small balls of dough into cups, fill each with a teaspoon of the coconut mixture, and seal the edges tightly into a crescent or pouch shape until ready to serve.
4. Bring the milk to a boil in a wide pan, then reduce to a gentle simmer for 15 minutes until slightly thickened.
5. Gently drop the prepared dumplings into the simmering milk and cook for 10-12 minutes until they float to the surface.
6. Stir in the remaining jaggery and cardamom, turn off the heat, and let the dish rest for 20 minutes before serving warm.