Doodh Pitthas/ Stuffed rice dumplings

 

doodh-peetha

This is a traditional dessert of North East parts of India usually made in the winter months (Paush mahina) . This unique recipe is made by preparing a milk fudge that is stuffed inside a rice ball and dipped in a dense milk syrup. Unlike other dumplings, they are not steamed rather they are boiled in the milk syrup. These dumplings can be stuffed with variations like jaggery or dry fruits. Here, the dumplings have been stuffed with mava or khoya along with some dry fruits. This is my mother-in law’s recipe who makes sure to prepare these traditional  delicacies every winter without fail. Apart from auspicious days, this recipe can also add up for your parties and social gatherings. Let me share her recipe with you.

Preparation Time:= 15 minutes

Cooking Time:  20-25 minutes

Serving: 12-15 dumplings

Ingredients

For the dumpling:

1 cup rice flour

¼ cup hot water

 

For the stuffing:

¾ cup khoya or mava or whole dried milk

¼ cup dry fruits (raisins and almonds)

¼ cup powdered sugar

1 tsp cardamom powder

 

For the milk syrup:

6 cups whole milk

½ cup sugar

1 tsp cardamom powder

¼ cup dry fruits (raisins, pistachio and almonds)

 

For garnishing:

Chopped dry fruits

 

Procedure:

For making khoya or mava or dried whole milk: Take around 1 litres of milk and boil in a large vessel in a low heat. Keep stirring them continuously to avoid burning in the bottom. After 40-45 minutes, you would find the milk to get almost 1/4th of the original quantity and also the color changes to creamy yellow. When the milk almost gets dried up and forms crumbled dough like structure, remove from heat and let it cool. Add powdered sugar and cardamom powder and mix well. The mava can be prepared days before and used later also.

For the dumplings: In a bowl, add rice flour and knead it with a hot water to form soft dough. Cover the dough with a damp cloth to prevent hard crust formation.

Make flat round shapes of the rice dough and fill it with a spoon of mava or khoya. Seal the ends and shape them in round balls and keep aside.

For the milk syrup:  Take milk and boil them. Stir them continuously and boil for around 15-20 minutes. This will thicken the milk. Remove from the flame and add sugar. Add dry fruits and cardamom powder.

Add the dumplings to this milk solution and boil them for 20 minutes. The color of the dumplings will change once boiled well..

Once done, remove from heat and garnish with your favourite dry fruits. You can store this for about 2-3 days in a refrigerator. Warm them for a couple of minutes before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s