Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, doodh puli (traditional bengali sweet). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Doodh Puli (Traditional Bengali Sweet) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Doodh Puli (Traditional Bengali Sweet) is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook doodh puli (traditional bengali sweet) using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Doodh Puli (Traditional Bengali Sweet):

1. Prepare 1/2 cup rice flour
2. Get 1 cup semolina
3. Take pinch salt
4. Make ready pinch cardamom powder (opt)
5. Prepare 1/2 cup leftover carrot halwa
6. Make ready 400 ml full cream evaporated milk / 1 litre milk reduced to half
7. Make ready 4 tbsp. brown sugar or to taste
8. Make ready 1/4 tsp. cardamom powder
9. Prepare 1 tbsp. chopped pistachios
10. Make ready 2 tbsp. raisins
11. Take pinch saffron

Instructions to make Doodh Puli (Traditional Bengali Sweet):

1. In a bowl, mix together rice flour, semolina, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for an hour.
2. Divide into 10-11 equal portions.
3. Take one portion of the dough and flatten it into a round circle with your fingers. put 1-2 tsps. of the stuffing in the centre.
4. Close it into a crescent shape.
5. Seal the edges with your fingers.
6. Or with a fork.
7. Line a colander with a wet cloth and place the pithes in it. Cover with the cloth.
8. Steam for 4-5 minutes in a saucepan, steamer or pressure cooker.
9. Bring the milk to boil. Add sugar, steamed puli pithe, cardamom powder and raisins. Simmer on low flame, covered for 15 minutes. Keep stirring at intervals.
10. Serve, garnished with chopped pistachios and crushed saffron.

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