Dudh puli, stuffed rice dumplings in milk

Directions

1. In a bowl, combine the rice flour and a pinch of salt. ≈ 4 min
2. Gradually add the warm water, kneading until a soft dough forms. ≈ 10 min
3. Cover the dough and let it rest for 10 minutes, until it becomes smooth. ⏱ 10 min
4. In a frying pan, heat the shredded coconut with half of the jaggery over medium heat, stirring constantly. ⏱ ≈ 7 min
5. Once the mixture is dry and sticky, remove it from the heat and allow it to cool. ⏱ ≈ 20 min
6. Take small portions of dough, and flatten them in your hands to form thin discs. ≈ 10 min
7. Place the filling in the center, fold it in half to create a crescent shape, and press the edges to seal it. ≈ 3 min
8. If you wish, you can pinch the edges to decorate them. ≈ 2 min
9. Reduce the thick milk in a saucepan until it has reduced by 20 to 25 percent. ⏱ ≈ 10 min
10. Add the remaining jaggery and stir until it is completely dissolved. ≈ 4 min
11. Once the milk is boiling, gently place the pancakes one at a time into the hot milk. ≈ 3 min
12. Cover and cook over medium heat for 15 to 20 minutes, or until the pancakes are tender and have absorbed the milk. ⏱ 20 min