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Doulla Pitha

Bamma'r Doulla Pithe

Bamma'r Doulla Pitha. Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: Bengali
Ingredients Method

Ingredients
  

For the rice dough balls
  • 1 cup rice flour for best results use freshly ground atop chal
  • 1/2 cup khejur patali or date palm jaggery grated
  • a pinch of salt
  • ghee for greasing
For the kheer
  • 2 lit whole milk
  • 1/3 cup nolen gur or liquid date palm jaggery

Method
 

For the rice dough balls
  1. Pour 1 cup of water in a heavy bottomed pan, add a sprinkle of salt, bring to a boil. Lower the flame, Add the rice flour, give it a gentle yet quick mix. Switch off the flame.
  2. Cover the dough quickly, keep it aside on the hot switched off burner for 10 minutes. (Please do not open the lid during this time.)
  3. Take the rice mixture on a greased plate, while it is still warm and just comfortable enough to handle, start to knead the dough now. The dough shall be a little sticky in the beginning. Don't worry, it shall become softer as we knead it. If needed you can add 1/2 tbsp to 1 tbsp of extra flour, no more than that please.
  4. Continue to knead for 10-15 minutes till the dough becomes soft and smooth. Keep the dough covered with a damp cloth.
  5. Tear off a small dough ball from the rice flour dough, press it gently in the middle using your thumb to form a small round cup.
  6. Place a small portion of the grated jaggery in the middle of the cup. Very gently bring the edges of the dough cup together to cover the jaggery and make a round ball with your palms, ensuring there are no cracks.
  7. Repeat the same for rest of the dough, keep the stuffed dough balls aside.
Assembling the Doodh Doulla Pithe
  1. Pour the milk into a heavy bottomed saucepan, let it simmer over a low flame till it reduces to little more than one third in volume. Stir frequently.
  2. 
Gently add the dumplings one by one into the milk. Cook over a low flame for about 10-12 mins.
  3. Stir the milk very carefully, just a couple of times. 
Switch off the flame, add the nolen gur. Feel free to add more nolen gur if you want it sweeter. Give it a gentle stir.
  4. Serve either warm or at room temperature.