Ranga Alur Puli Pithe is a traditional Bengali sweet dish for Poush Sankranti or Makar Sankranti festival. There are many Bengali pithe varieties and this one is one of my favorites. This classic sweet dish is nothing but fried sweet potato dumplings stuffed with coconut filling and soaked in a sweet syrup. This can be served as a dessert or snack on any occasion.
Few More Sankranti Recipes on the blog:
- Pesara Garelu
- Kova Kajjikayalu
- Bellam Pongali
- Til Mawa Laddu
- Puran Poli
- Suji Kakara Pitha
- Sakinalu
- Godhuma Rava Kobbari Payasam
Here’s a full list of Makar Sankranti Recipes (70+Recipes)
How to Make Ranga Alur Puli Pithe Recipe Below:
Ranga Alur Puli Pithe Recipe - Coconut Stuffed Sweet Potato Dumplings in Syrup
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
How to Make Ranga Alur Puli Pithe Recipe - Fried sweet potato dumplings stuffed with sweet coconut filling. A Traditional Bengali Festive dessert for Poush Sankranti / Makar Sankranthi festival.
Course:
Dessert
Cuisine:
Bengali, Indian
Servings: 10 dumplings
Calories: 192 kcal
Ingredients
For the Outer Layer:
- 2-3 medium sized Sweet Potatoes 1 cup when boiled and mashed
- 2 - 3 tbsp All Purpose Flour / Maida
- 1 tbsp Rice Flour
For the Stuffing:
- 1 cup Grated Fresh Coconut
- 1/2 cup Powdered Jaggery
For the Syrup:
- 6 tbsp Sugar
- 6 tbsp Jaggery powdered
- 1 1/4 cups Water
- 1/8 tsp Cardamom Powder
Others
- Oil for deep frying
Instructions
-
Combine the coconut and jaggery in a pan and let the jaggery dissolve completely.
-
Cook on a medium flame.
-
Stir continuously until you get a thick mixture.
-
When the mixture thickens, remove from the flame and let it cool.
-
Divide it into 9 – 10 equal portions and set aside.
-
Boil or steam the sweet potatoes until soft.
-
Peel and mash them until smooth.
-
Add the rice flour and maida to the mashed sweet potatoes and knead it well to form a smooth dough.
-
The dough should be soft and non-sticky.
-
Divide the dough into 9 – 10 equal balls and set aside.
-
Flatten the dough ball with your greased palm.
-
Place the coconut stuffing in the center.
-
Carefully fold the dough to form a semi-circular. Seal the edges.
-
Repeat with remaining dough.
-
Until you deep fry the stuffed dough, keep them covered to avoid drying.
-
To make the syrup, combine the sugar, jaggery and water in a vessel and stir until jaggery dissolves completely.
-
Add the cardamom powder and let it boil on a low-medium flame for 10 minutes.
-
Turn off the flame and keep the syrup warm.
-
The syrup should not be too hot or cold when you add the fried sweet potato dumplings to it.
-
Heat oil in a pan for deep frying.
-
Deep fry the stuffed pulis over a medium flame until golden brown color.
-
Remove from the oil and immediately drop them into the warm syrup.
-
Let them soak in the warm syrup for 5 minutes or sometime.
-
Serve warm or cold.
Nutrition Facts
Ranga Alur Puli Pithe Recipe - Coconut Stuffed Sweet Potato Dumplings in Syrup
Amount Per Serving
Calories 192
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Sodium 10mg
0%
Potassium 73mg
2%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
4%
Sugars 25g
Vitamin A
37.7%
Vitamin C
0.7%
Calcium
1.1%
Iron
2.4%
* Percent Daily Values are based on a 2000 calorie diet.
Ranga Alur Puli Pithe Recipe with Step by Step Photos:
- Take the measured grated coconut and jaggery in a wide and heavy bottomed pan and let the jaggery dissolve fully.
- Keep stirring and cook over a medium flame until you get a thick mixture.
- When it is done, remove from the flame and let it cool.
- Divide it into 9 – 10 equal portions and keep it aside.
- To make the outer layer, steam or boil the sweet potatoes until soft.
- Peel and mash them until smooth.
- Add the flours to the mashed sweet potatoes and knead it well to form a soft and smooth dough.
- The dough should be soft and non-sticky.
- Divide the dough into 9 – 10 equal balls and set aside.
- Grease your hands and flatten the dough ball.
- Place theprepared sweet coconut stuffing in the center.
- Carefully fold the dough to form a semi-circular. Seal the edges properly.
- Repeat with remaining dough.
- Until you deep fry the stuffed dough, keep them covered to prevent drying.
- To make the syrup, combine the sugar, jaggery and water in a vessel and stir until jaggery dissolves completely.
- Add the cardamom powder and let it boil on a low-medium flame for 10 minutes.
- Turn off the flame and keep the syrup warm.
- The syrup should not be too hot or cold when you add the fried sweet potato dumplings to it.
- Heat oil in a pan for deep frying the dumplings.
- Deep fry them over a medium flame until golden brown color.
- Remove from the oil and immediately drop them into the warm syrup.
- Let them soak in the warm syrup for 5 minutes or sometime.
- Serve warm or cold.
Recipe adapted from here
Yummy dish! Looks so good!
yumm… yumm..
These look absolutely scrumptious…
Looks good and think will be tasty.
Delicious dish…..