These are  stuffed dumpling which are prepared by the Bengalis during winter season when date palm jaggery is  readily available and especially during Poush Parbon  (makar sankranti celebration or harvest festival)

These are rice flour dumpling stuffed with coconut filling — then boiled in thickened milk pudding infused with jaggery —
Main Ingredients:

• 2 cups of rice flour
• 2 cups of  maida or all-purpose flour
• 1 cup of warm water
• 2 cups of grated coconut
• 1 cup of khoya
• 1 cup of jaggery or khejur gur ( sugar can be used if you can’t get hold of khejur gur but gur will definitely taste better
• A pinch of salt
• 1 tsp of cardamom powder
• 1 litre of  full fat milk
• 1/2 cup of khejur gur ( for the kheer)

Method:

Filling–

Heat a medium-sized pan , add in the coconut , 1/2 cup of milk , and khoya — keep the flame lower and cook it till it leaves the side of the pan and everything mixes together— Remove and allow it to cool—

Rice Flour Dumpling —

Mix in rice flour and maida in a bowl , knead it with required quantity of warm water , the dough should be soft but not sticky — Make small balls out of the dough , shape it like a small puri s   and then stuff some portion of the filling and seal the edges — make it spindle shape—

Boil  milk on another heavy bottomed pan , add in the gur — keep stirring on low flame –after 10 minutes add in the dumplings and keep cooking until it turns creamy in texture —

Your dudh puli is ready —- serve it hot or cold 😊