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    Home » Festival Recipes » Ranga Alur Puli Pithe Recipe – Bengali Sweet Potato Pithe – Poush / Makar Sankranti Recipes

    Last Updated: July 17, 2020 | First Published on: January 2, 2015 by Hari Chandana Ponnaluri

    Ranga Alur Puli Pithe Recipe – Bengali Sweet Potato Pithe – Poush / Makar Sankranti Recipes

    293 shares
    Jump to Recipe - Print Recipe

    how to make ranga alur pithe, ranga alur puli recipe, sankranti recipes

    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

    Hari Chandana Ponnaluri
    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.
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    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
    • ½ cup Powdered Jaggery

    For the Syrup:

    • 6 tbsp Sugar
    • 6 tbsp Jaggery powdered
    • 1 ¼ cups Water
    • ⅛ tsp Cardamom Powder

    Others

    • Oil for deep frying
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    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

    Calories: 192kcalCarbohydrates: 29gFat: 8gSaturated Fat: 2gSodium: 10mgPotassium: 73mgFiber: 1gSugar: 25gVitamin A: 1885IUVitamin C: 0.6mgCalcium: 11mgIron: 0.4mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    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.
    ranga alur pithe recipe, recipe for sweet potato puli
    • When it is done, remove from the flame and let it cool.
    • Divide it into 9 – 10 equal portions and keep it aside.
    how to make ranga alur puli, makar sankranti special recipes
    • 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.
    sweet potato puli pithe, how to prepare sweet potato pithey
    • Grease your hands and flatten the dough ball.
    mishti aloo puli pithe, bengali pithe recipe, poush sankranti recipes
    • Place theprepared sweet coconut stuffing in the center.
    recipe for makar sankranti, poush sankranti special recipe
    • 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.
    bengali sweet recipe, ranga aloo pithe recipe
    • 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.
    how to make mishti aloo pithe, ranga alur pithe recipe step by step pictures
    • 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

    293 shares

    Filed Under: Festival Recipes, sweets, Vegan Recipes Tagged With: coconut, sweetpotato

    Reader Interactions

    Comments

    1. Delectable Flavours says

      January 03, 2015 at 2:16 am

      Yummy dish! Looks so good!

      Reply
    2. nandoos Kitchen says

      January 03, 2015 at 5:07 pm

      yumm… yumm..

      Reply
    3. Rajani says

      January 25, 2015 at 5:34 am

      These look absolutely scrumptious…

      Reply
    4. Porkodi Narayan says

      January 29, 2015 at 6:37 am

      Looks good and think will be tasty.

      Reply
    5. Remya Elizabeth Anish says

      February 04, 2015 at 5:39 pm

      Delicious dish…..

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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