'Puli' refers to a whole range of stuffed (usually) sweets encased in rice or lentil flour wrappers. Puli is a type of 'pithe', which is an umbrella term used to describe a variety of sweets (and some savouries) prepared during Poush Sankranti, the rice-harvest festival in Bengal, using rice, date palm syrup (patali gur), coconut, milk, and flour.

Puli pithe can be fried, steamed, or boiled in milk. This recipe for doodh puli refers to puli boiled in milk ('doodh'). It uses two seasonal ingredient—newly harvested rice and patali gur (date palm jaggery) that is only produced in winter in Bengal.

Making puli is pretty straightforward. The only issue is that if the rice flour is not adequately cooked before forming the dumplings, the pulis turn out chewy and hard. The fix is to use sufficient quantity of water, and to cook the dough for long enough.

Shaping is more difficult than with wheat flour dumplings, since the rice flour dough is not as elastic and tends to break easily. So, we have gone with a very simple spindle shape. If you would like to look at just how beautiful puli folding can be, watch this video from @banglarrannaghor ▶️ [ Ссылка ]

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