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🌴 Description of Taal-er Dudh Puli

Taal-er Dudh Puli is a traditional Bengali pithe-puli sweet, especially made during Janmashtami, Bhadra Sankranti or other monsoon festivals when ripe palm fruit (taal/sugar palm) is abundant.

It is a comforting dessert where puli (half-moon shaped dumplings) made from palm pulp and rice flour, stuffed with coconut-jaggery filling, are first fried and then simmered in thickened sweet milk.

The creamy milk, fragrant with cardamom, blends beautifully with the rich aroma of palm fruit and the sweetness of jaggery, creating a pithe that melts in the mouth. It is festive, nostalgic, and soul-satisfying.

🥥 Recipe of Taal-er Dudh Puli
Ingredients:

For the outer dough:

Ripe palm fruit pulp (taal-er rosh) – 3 cup

Atop Rice flour – 200 gm (adjust as needed)

Maida - 100 gm

For the filling (pur):

Khoya Kheer - 200 gm ( from 1½ lt full fat cream milk)

Sugar - 200 gm

Ghee – 1 tsp (optional)

For the milk base:

Full cream milk – 1.5 to 2 litres

Jaggery or sugar - 200 gm (adjust sweetness)


Preparation Steps:


🔹 Step 1: Make the filling

In a pan, boil Milk ( full fat cream ) ....

Stir until the milk thickens, turns into khoya kheer and leaves the sides of the pan.

Add cardamom powder (and a touch of ghee, if desired).

Let it cool completely.


Step 2: Prepare the dough

Extract pulp from ripe palm fruit by pressing and straining.

Now in a kadhai put 1 tsp ghee...greese the kadhai.
now pour the pulp.....

Mix the pulp with rice flour and Maida to form a soft, pliable dough.

Add more rice flour if it feels too sticky.

Step 3: Shape the puli

Take small portions of dough, flatten into a disc.

Place Khoya kheer filling in the center, fold into half-moon shapes, and seal edges tightly.


Step 4: Prepare the dudh (milk base)

Boil milk in a heavy-bottom pan.

Simmer and reduce it to ¾ of its original quantity while stirring continuously.

Add sugar or jaggery (if using jaggery, add after turning off the flame to avoid curdling).



Step 5: Assemble the Dudh Puli

Once milk is ready, gently drop the Tal pulis into it.

Let them boil for 5 minutes so they absorb the sweet milk...when they cooked...all are floating.


Now switch Off the gas. & the dish is ready.


Serving Suggestion:

Serve warm in winter for cozy comfort or chilled in summer for a creamy treat.





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