Preparation Time: - 15 min
Cooking Time: - 25 min
Servings: - 4~5 persons
- 1 cup Rice Flour
- 2 tbsp All purpose flour (Maida)
- 1 cup grated coconut
- 1 cup Nalen Gur (Date palm jaggery)
- 1 tsp Cardamom Powder (optional)
- 1 Litre Full Cream Milk
- 1 tbsp Cashew Nuts (optional)
- Few Raisins (optional)
- Boil Milk in a thick bottomed pan at medium flame to reduce it to half litre. Keep aside.
- Heat a non-stick pan, add in crushed palm jaggery and allow jaggery to melt on a medium heat. Continuously stir so that to avoid charring.
- Once melted, add grated coconut, chopped cashews and half a teaspoon of cardamom powder. I personally do not like cardamom powder as it interferes with the taste of jiggery. Even you can avoid cashew nuts and raisin. Stir and mix well. Keep aside to cool.
- Mix rice flour and maida in a bowl. Knead it with warm water by adding little warm water at a time. The dough should be soft but not sticky.
- Make small balls out of the dough. Flatten out each ball with the help of your palm and fingers to form a disc.
- Scoop a little of cooled filling and put it inside the disc-shaped dough.
- Fold the two edges and cover the filling to form crescent shape. This is actually called Puli. Press the end tightly so that they don't break while boiling. Repeat till all your doughs are finished.
- Add a little bit of crushed jiggery in the already boiled milk. The amount of jaggery mixed depends upon your taste.
- Drop all the pulis one by one in the milk. Start boiling in low flame till the pulis are properly cooked. It should take 10-15 minutes to complete.