Dudh Puli

Stuffing --- heat a kadai. Add mawa and milk, stir continuously till mawa completely melts and then add grated coconut ,sugar and stir constantly until coconut mixture starts to separate from the kadai and oil of coconut and mawa leaves the side of the pan. Then add cardamom powder, mix well, turn off gas, keep aside and let it cool

Shell ---Take a bowl add refined flour, suji/ semolina, salt and combine all. Now add water little by little and knead soft smooth dough. Cover it for 15-20 minutes.

Meanwhile heat a saucepan, add 1 liter milk and stir occasionally.

Now take small portion from dough, make a little ball, place it on your palms and press little. It will look like a circular disc. Add 1 teaspoon coconut mixture in the centre of the disc, press two opposite side wings and seal the edges by pinching with fingers. When you will make one puli /dumpling keep the rest covered.

When milk starts boiling add mawa, stir constantly till mawa dissolves. Then add raw puli into the boiling milk.

Then reduce flame on low- meduim fire till 10-15 mintues.

When you will see pulis are looking little bigger in size and have also started to float on top it means that the Pulis are cooked.

Add sugar, give a nice stir to dissolve it and add cardamom powder.

Dudh puli is ready. Serve it little chilled.