👨‍🍳 Instructions

1. 1

   Prepare the filling: In a pan, combine grated coconut, jaggery, and cardamom powder. Cook over low heat, stirring constantly, until the jaggery melts and the mixture thickens to a dough-like consistency. Remove from heat and let it cool.

2. 2

   Prepare the vermicelli dough: Lightly toast the vermicelli in a dry pan until fragrant. In a bowl, mix the toasted vermicelli with a pinch of salt and about 1-2 tablespoons of warm water to bind it slightly. It should be pliable enough to shape.

3. 3

   Shape the puli: Take a small portion of the vermicelli mixture, flatten it in your palm, and place a teaspoon of the coconut-jaggery filling in the center. Carefully shape it into a small dumpling (puli), sealing the edges tightly.

4. 4

   Boil the milk: In a large pot, heat the milk with sugar, bay leaf, and green cardamom pods. Bring it to a gentle boil, then reduce the heat to low.

5. 5

   Cook the puli: Gently drop the shaped vermicelli puli into the simmering milk. Cook for about 10-15 minutes, or until the puli float to the surface and are cooked through. Stir occasionally to prevent sticking.

6. 6

   Finish the dessert: Stir in the ghee. Simmer for another 2-3 minutes. Remove the bay leaf and cardamom pods before serving.