Good afternoon, my dear Hive food community food lover friends. I hope you are all doing very well and enjoying this beautiful life while spending your days happily. I still have many types of pitha recipes left to share with you. Today, I’ve brought for you the Dudh Puli Pitha recipe. Oh, the joy of eating pitha stuffed with coconut filling soaked in thick milk—there’s truly nothing like it! To experience this amazing taste, you must definitely try this recipe.
Ingredients needed to make Dudh Puli Pitha:
Rice flour
Sugar
White cardamom
Bay leaf
Milk
Salt
Coconut
Preparation Method:
First, break the coconut and grate it. Then place a pan on the stove and add all the grated coconut into it. Add sugar and white cardamom, and keep stirring continuously. After cooking it on low heat for about 10 to 15 minutes, the coconut filling will be ready. You may add milk powder if you like, but I didn’t have any, so I skipped it.
Next, in another pan, mix water, rice flour, and a pinch of salt together, then place it on the stove. Keep stirring continuously and cook it until a smooth, thick paste forms. The reason for doing this is to avoid lumps in the dough. If you add rice flour directly into boiling water, it often forms lumps, and then the pitha won’t be smooth and rolling the dough becomes difficult. By following this trick and stirring constantly from the beginning, the dough turns out perfect. As you can see, the dough has cooked beautifully. Now knead it well. Use a little dry flour while kneading so it doesn’t stick to your hands. Since the dough stays soft, add small amounts of flour gradually and make a nice dough. Then roll it slightly thick and cut round shapes using a glass or cookie cutter.
Meanwhile, place milk on the stove. Add sugar according to taste, crack two white cardamoms, and add one bay leaf. Let it simmer. I prepared the milk first because if the pithas are made and left dry for too long, they may crack.
Now take each round piece of dough, add coconut filling in the center,
fold it, and shape it nicely using your hands. You can make any design you like or keep it simple—it’s completely up to you.
I enjoy making designs, so I did it, but it doesn’t affect the taste at all.
Once the pithas are ready, gently add them one by one into the milk. Let them cook for a while, then cover and leave them for about 3–4 hours. During this time, the pithas will absorb the milk perfectly and become soft, juicy, and melt-in-the-mouth.
Oh, the taste is just amazing! If you love sweet dishes like I do, you must try my pitha recipes. For more beautiful and delicious pitha recipes like this, please comment and follow me.
Thank you so much for giving your valuable time to read my blog and for supporting me. I hope to come back to you with many new recipes in the future. Until then, stay well and take care. 💛🍶🥥