Heyy friends!! Do you believe in magic?
I do. I mean what else you can expect from a typical "Harry Potter"-fan like me!
But you know what?! Magic really happens. What? Don't agree? No issues, just go to your mom and ask her to make the most simple dish in the world for you. And see..it's magic! You will get the Best food in world, just right in front of you. :)
Well.. no points for guessing, that I am going to share one more ma's recipe. And this time it's ma's special "dudh pithe/ dudh puli" (Bengali-style sweet dumplings in creamy custard..specially made during Makar Sankranti).
Main ingredient of this dish is, rice flour. But ma is very specific about the quality of "chal guri" (rice flour). My pishi (father's sister) every year supplies the best quality rice flour during "sankranti" and I get that from ma. Speciality of that rice flour is, it's made with a "dheNki" (ঢেঁকি / dhenki is "an old style rice mill found in rural India"). And trust me, it makes huge difference.
Ingredients for "Dudh Pithe/ Dudh Puli":
- Rice flour 1 cup
- Boiling hot water (as required for making a dough)
- Sondes/Khoya/mawa (sondes 5-6 pieces or 1 cup khoya)
- Milk 1 and 1/2 ltr (full cream milk)
- Khejur gur / date palm jaggery ( grated) (according to taste)
- Sugar 2 table spoon
- Green cardamom 3 ( crushed)
How to make "Dudh Pithe/ Dudh Puli":
- Take rice flour in a mixing bowl. Boil water in a sauce pan. Now add boiling water little by little to rice flour and mix with a laddle on the other hand. Now make a soft but non-sticky dough with your hand. Remember one thing, you need to kned the dough immediately ( I mean till it is hot). So be careful about your hands. Cover the bowl with a cling wrap.
- Heat milk in a clean, large pan. Bring it to boil and keep shimmering to thicken the milk. Stir occasionally to avoiding burning at the bottom.
- Make the dumplings (pithe/puli) next. Take very little amount of rice flour dough (a marble size) and make it smooth with your both plams. Now flatten it like a small "puri". Put some "sondes" or "khoya" (ma uses sondes) for stuffing and fold it like half moon. Press the edges nicely, so the stuffing doesn't come out. Keep it in a covered bowl until all the dumplings are ready.
- Now go back to milk, which should be in right consistency by this time. Add dumplings to milk very carefully and cook over medium heat until dumplings are cooked and milk is thickened. Stir very slowly and carefully in between. As these dumplings are very delicate. It should not take too much time.
- Take the pan out of the heat and add gur and sugar. Mix slowly,softly and carefully. Turn on the heat shimmer for few more minutes or until rawness of gur is gone. Turn off the heat. Add crushed cardamom. Keep it covered for 5-10 minutes.
- Cool it to room temperature before serving.