As winter approaches, markets fill with seasonal fruits and vegetables, and Indian homes begin preparing traditional dishes unique to the cold months. Across the country, each region has its own winter-special sweets that bring warmth and comfort. North India enjoys classic treats like gajar ka halwa and mawa pinni, while Rajasthan’s jaggery-ghee lapsi adds a wholesome richness to the season. And when it comes to sweetness, Bengal stands in a league of its own.

Among Bengal’s winter delicacies, Doodh Puli is an especially comforting dessert. It bears a slight resemblance to Bihar’s doodh pitha but has its own unique charm.

Talking about Bengali sweets, everyone knows the soft, spongy rasgulla, patisapta, and payesh—favorites that are commonly enjoyed across North India as well. In this article, we focus on the recipe for Doodh Puli, a simple yet delectable winter treat.

Ingredients for Doodh Puli
• 1 cup rice flour
• A small amount of semolina
• 2–3 tablespoons coconut powder or freshly grated coconut (about half a cup)
• Half a cup of jaggery (unspiced), or adjust to taste
• Half teaspoon cardamom powder
• 1 liter full-fat milk
• 2 tablespoons raisins
• 2 tablespoons cashews
• 2 tablespoons pistachios
• A little ghee for greasing

Step-by-Step Recipe

1. Sift the rice flour and semolina into a wide bowl. Add lukewarm water and knead into a soft, smooth dough.

2. Cover the dough with a cloth. Meanwhile, prepare the filling by mixing grated coconut, jaggery, and a pinch of cardamom powder.

3. Knead the dough again for a minute. Make small balls and roll each into a small round or oval puri, similar to the ones used for Gujiya.

4. Place a small amount of coconut-jaggery mixture in each puri and seal the edges tightly so the filling doesn’t spill during cooking.

5. Prepare all the pulis and place them on a plate. Cover with a thin cotton cloth to prevent them from drying out.

6. Heat the milk in a deep pan and let it simmer on medium flame until it begins to thicken.

7. Once slightly thickened, gently drop the prepared pulis into the milk. Let them simmer on low heat for 15–20 minutes.

8. When the pulis are cooked and have absorbed some of the milk, add chopped nuts and dry fruits. If desired, add a little sugar or jaggery to the milk for extra sweetness.

9. Turn off the heat. Doodh Puli can be served warm or chilled, but since it's a winter classic, it tastes best when served hot.