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

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:

Print Recipe

Ranga Alur Puli Pithe Recipe - Coconut Stuffed Sweet Potato Dumplings in Syrup

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.

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Course: Dessert

Cuisine: Bengali, Indian

Servings: 10 dumplings

Calories: 192kcal

Author: Hari Chandana Ponnaluri

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

Calories: 192kcal | Carbohydrates: 29g | Fat: 8g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1885IU | Vitamin C: 0.6mg | Calcium: 11mg | Iron: 0.4mg

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