Name: Deconstructed doodh puli recipe by Uma Sarkar at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: Rice flour - 1/2 cup; Maida - 1/2 cup; Salt - 1/8 th tsp; Kesar colour - 2 drops; Hot water (as per requirement); Grated coconut - 1 cup; Elachi powder - 1/2 tsp; Milk - 1 litre; Sugar - 1/2 cup; Kesar - few strands

ABOUT Deconstructed doodh puli RECIPE

The traditional bengali doodh puli with a twist of deconstruction to form a candle for diwali festivities

Ingredients Serving: 6

Rice flour - 1/2 cup
Maida - 1/2 cup
Salt - 1/8 th tsp
Kesar colour - 2 drops
Hot water (as per requirement)
Grated coconut - 1 cup
Elachi powder - 1/2 tsp
Milk - 1 litre
Sugar - 1/2 cup
Kesar - few strands

Instructions

Mix the rice flour, Maida, salt, color and hot water to form a tight dough.
Melt the gud with very little water and mix the grated coconut. Cook till it is almost dry & sticky .
Add the Elachi powder to above and keep aside.
Now take the dough and shape it like a hollow candle stand. While this is being done, boil the milk in saucepan.
Add the dough cases into the boiling milk and stir, cook till they are done and hard enough.
Strain them from the milk and keep aside.
Now keep boiling the rest of the milk with sugar and kesar, to form a thin Rabdi.
Cool the Rabdi and smoothen it out by straining.
Now fill the cooked rice flour cases with the coconut mixture and form a candle like structure .
To plate it, place the rice flour candles on a plate and pour the Rabdi on top to serve.

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