Sunday, 23 August 2015

DOODH PULI/SEMOLINA AND COCONUT DUMPLINGS IN THICK MILK - MY PRIZED SOUVENIR OF MOONDROPS


Childhood, pristine, overloaded with innocence, bereft of malice, couldn't we all remain like that all our life? But sadly no, we change, our thoughts too and the pure heart of a child transforms, giving way to something very different, something unknown to childhood. But that's the way things here are meant to be. Reflecting back, as a child the things which assumed immense significance are now totally mundane.

Way back then the moon used to be my constant companion, whether I needed a story to make me eat my food, it would be a story about the moon or when I needed to look at something and sleep it would be the lady of the moon. Yes the same lady, we all know who sits there on the moon spinning fluffy clouds with her magical spinning wheel. How believable she was and how many times Ma would mention her. Well the fairy tale called childhood is indeed precious and treasured for most of us.


I was about 3 years old and very fond of my maternal grandmother. She used to be my sole caretaker from feeding me to making me go through the routines of the day, to lulling me to sleep, whenever we used to visit her for long stays. During one such stay, she was feeding me and telling me a story of a little girl who used to gather moon drops. I was listening to her with awestruck wide open eyes, so Ma had told me this when I was in my teens. Ma added that I was taken so much by the story that I wanted to have my own collection of moon-drops. No amount of persuasion or diversion would make me forget my moon-drops. There was only one thing that I would ask my very own moon-drops.

Finally my Didun thats how I addressed my maternal grandmother came up with this idea. The adept cook that she was , her dishes were a rage in the family and she was a master in Bengali homemade sweets and her pithey ( bengali sweets made from semolina, coconut, date palm jaggery, rice etc.) payesh (porridge) was literally the talk of the neighborhood. So my Didun decided that she would make a sweet called Doodh Puli which basically was dumplings in thickened milk. To make the dumplings look more like moondrops, she wrapped them in edible silver foil/chandi ke warq.

Now the bowl of doodh puli was brought before me and as everyone watched in eager anticipation of the outcome, Didun confidently told me, pointing at the large bowl of Doodh Puli, " Look I have requested the Moon and got the Moon here just for you." Then she handed me over a spoon and said, "use the spoon and gather your moondrops". With glee in my eyes I took the spoon and started gathering my treasure of moon drops, a large smile lighting up my face.


That was years and years back. Even after all these years whenever I recollect this incident which Ma had related to me as a teenager, I feel a warm happiness envelope me and it leaves me feeling content. But when I tried the same story on my little one, she laughed and told me," the moon cannot come to us, we can go to the moon like, Neil Armstrong did". Oh gosh I thought she is much smarter than what I was her age. What I so easily believed , she will never buy. Different generations you see.

So dear friends I will share with you the exact recipe which my Maternal Grandmother used to make. Now Doodh Puli means , Doodh -Milk, Puli - Dumpling literally. It is very easy to make and the final product is truly delectable. Before going to the recipe, two things I would like to share. First Doodh Puli is made in different ways in different homes. This recipe is indigenous to my home. Second this post is a part of the CULINARY HOPPERS BLOG HOP, the theme for which is 'SWEETS.' So please do not forget to check the links of my supremely crafted fellow bloggers, right at the end of this post.


DOODH PULI/SEMOLINA AND COCONUT DUMPLINGS IN THICK MILK RECIPE :

AUTHOR : PIYALI
SERVES : 4
CUISINE : INDIAN/BENGALI
TYPE : SWEETS/ DESSERTS
TIME : 15 MINUTES PREPARATION + 45 MINUTES COOKING

INGREDIENTS : 

1) 1 Ltr Milk

2) 200 Gms Condensed Milk

3) 1 Cup (250 Gms Approximately) of Coconut ground into a thick paste. For this you can use both shredded fresh or frozen coconut.

4) 1/2 Cup Semolina/Rava ( approximately 150 Gms - 170 Gms)
TIP : The ratio of thick coconut paste to semolina is always 1 : 1/2. That is if you take 1 cup which ever cup you are using then take 1/2 cup semolina. Increase the quantity in this ratio accordingly.

5) 1/2 Cup (approximately 125 Gms) Powdered Sugar 
TIP : Increase the sugar if you want it more sweet.

6) 4-5 Green Cardamon crushed

7) 2-3 Tbsp of Sugar ( Optional. This is used to sweeten the milk. I have not used any sugar to sweeten the milk as the sweet taste imparted by the condensed milk was sufficient for our taste.)

FOR THE GARNISHING :

1) 2 Tbsp of Nuts Mix ( Use as per your choice. I have used Almonds and Pistachios)

2) Edible Silver Foil/Chandi Ke Warq ( optional ) to wrap the dumplings

3) 1 Tbsp Dried Rose Petals (optional)

THIS IS HOW YOU DO IT :

1) To make the Puli/Dumplings we need to take a thick bottomed pan or kadai/wok. Add the coconut paste, powdered sugar and semolina all together and stir continuously on low heat. 
TIP : Whizz either freshly grated coconut or frozen coconut in a food processor till you get a thick coconut paste.

2) Add the grounded green cardamom and continue to stir on low heat till the mixture no longer sticks to the spatula or the sides of the pan.
TIP : Take a little mixture out with your spatula. Cool it a bit so that you can take it in your palm. Try shaping it into a ball. If you can then the mixture is done. Also the mixture will leave your palm oily when its ready.

3) Remove the pan from the heat. Cool it just a bit and make small little round shaped dumplings with the mixture and keep aside.
TIP : You should make the dumplings, before the mixture cools off or else your dumplings will break.

4) Roll a few dumplings in the edible silver foil and leave the rest ready.

5) Boil the Milk on low heat till it is reduced to almost 1/2. Keep stirring and scarping off the sides of your pan to add on to the thickening of the milk.

6) Add the condensed milk, stir well. Now increase the heat and bring the milk to a boil. Add in the dumplings into the boiling milk. Simmer for 30 secs and remove from heat.
TIP: Do not stir once the dumplings are added or else they will break. Also let the dumplings cool off a bit before you add them to the boiling milk.



7) Garnish with nuts mix and rose petals. Also you can place the silver foil wrapped dumplings on the top while serving. Serve either hot or cold as per choice.

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DOODH PULI/SEMOLINA AND COCONUT DUMPLINGS IN THICK MILK RECIPE :


AUTHOR : PIYALI
SERVES : 4
CUISINE : INDIAN/BENGALI
TYPE : SWEETS/ DESSERTS
TIME : 15 MINUTES PREPARATION + 45 MINUTES COOKING

INGREDIENTS : 

1) 1 Ltr Milk

2) 200 Gms Condensed Milk

3) 1 Cup (250 Gms Approximately) of Coconut ground into a thick paste. For this you can use both shredded fresh or frozen coconut.

4) 1/2 Cup Semolina/Rava ( approximately 150 Gms - 170 Gms)
TIP : The ratio of thick coconut paste to semolina is always 1 : 1/2. That is if you take 1 cup which ever cup you are using then take 1/2 cup semolina. Increase the quantity in this ratio accordingly.

5) 1/2 Cup (approximately 125 Gms) Powdered Sugar 
TIP : Increase the sugar if you want it more sweet.

6) 4-5 Green Cardamon crushed

7) 2-3 Tbsp of Sugar ( Optional. This is used to sweeten the milk. I have not used any sugar to sweeten the milk as the sweet taste imparted by the condensed milk was sufficient for our taste.)

FOR THE GARNISHING :

1) 2 Tbsp of Nuts Mix ( Use as per your choice. I have used Almonds and Pistachios)

2) Edible Silver Foil/Chandi Ke Warq ( optional ) to wrap the dumplings

3) 1 Tbsp Dried Rose Petals (optional)

THIS IS HOW YOU DO IT :

1) To make the Puli/Dumplings we need to take a thick bottomed pan or kadai/wok. Add the coconut paste, powdered sugar and semolina all together and stir continuously on low heat. 
TIP : Whizz either freshly grated coconut or frozen coconut in a food processor till you get a thick coconut paste.

2) Add the grounded green cardamom and continue to stir on low heat till the mixture no longer sticks to the spatula or the sides of the pan.
TIP : Take a little mixture out with your spatula. Cool it a bit so that you can take it in your palm. Try shaping it into a ball. If you can then the mixture is done. Also the mixture will leave your palm oily when its ready.

3) Remove the pan from the heat. Cool it just a bit and make small little round shaped dumplings with the mixture and keep aside.
TIP : You should make the dumplings, before the mixture cools off or else your dumplings will break.

4) Roll a few dumplings in the edible silver foil and leave the rest ready.

5) Boil the Milk on low heat till it is reduced to almost 1/2. Keep stirring and scarping off the sides of your pan to add on to the thickening of the milk.

6) Add the condensed milk, stir well. Now increase the heat and bring the milk to a boil. Add in the dumplings into the boiling milk. Simmer for 30 secs and remove from heat.
TIP: Do not stir once the dumplings are added or else they will break. Also let the dumplings cool off a bit before you add them to the boiling milk.

7) Garnish with nuts mix and rose petals. Also you can place the silver foil wrapped dumplings on the top while serving. Serve either hot or cold as per choice.

NOTE : Most important in this dessert is how you make the puli or dumpling. Please the instructions to the Tee or else your dumplings will disintegrate when put in the milk.
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LINKS OF THE POSTS OF MY BLOGGER FRIENDS FROM THE BLOG HOP GROUP CULINARY HOPPERS FOR THE THEME SWEETS :

   IMG_1371_Fotor     
   SHUBHA - LAB-E-SHIREEN             SWATI - MALABI/                                   SONAL : 
                                                         MILK PUDDING                             PISTA KALAKAND

shenga holige peanut sweet pancake    image   sweets
          JAYASHREE :                                    SHAILJA :                          VANI : 
     SHENGA HOLIGE/                       PARWAL KI MITHAI             FESTIVE SWEETS           
PEANUT SWEET PANCAKE  

shankarpali        Traditional boondi laddoo                

           PADMA :                                  PADMA : 
SWEET SHANKARPALI       TRADITIONAL BOONDI LADDOO