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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


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


  • Oil for deep frying


  • 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.


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