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Ranga Alur Puli

Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Cuisine Bengali

Ingredients
  

For the outer coating

  • 300 g sweet potatoes or ranga alu
  • 1/4 cup rice flour
  • 1/4 cup plain flour

For the Stuffing

  • 1.5 cup coconut freshly grated
  • 1/2 cup khejur patali or date palm jaggery
  • 1/4 cup milk optional

For the Jaggery Syrup

  • 2 cups water
  • 1 cup khejur patali or date palm jaggery

Instructions
 

For the Stuffing

  • Place a heavy bottomed pan over a medium flame, add the freshly grated coconut and jaggery, cook, with frequent stirring, till the jaggery is well incorporated into the coconut. 7-10 minutes I would reckon. Now gently pour the milk, continue to cook till the milk has almost dried up.
  • Allow to cool to room temperature. Keep aside.

For the Jaggery Syrup

  • Heat the water and jaggery in a pot for about 15-20 minutes till you get a nice golden syrup.


For the Outer Coating

  • Boil the sweet potatoes till soft. Peel, mash well.
  • Add rice flour and plain flour to the mashed sweet potatoes, knead well to make a smooth dough, taking care that there are no lumps.
  • If it is too soft, feel free to add some more plain flour. Add in small increments, too much flour shall make the coating too hard.

Assembling the Ranga Alur Pulis

  • Now take a dough ball on your palm, press it gently in the middle using your thumb forming a small oval cup. Place a small portion of the coconut mixture in the middle of the cup. (As shown in the picture)
  • Very gently bring the edges of the dough cup together to cover the stuffing and give it a oblong shape. As in the picture. Repeat for the rest of the dough.
  • Heat oil in a deep bottomed pan. Fry till golden. Keep aside on a kitchen absorbent towel.
  • Soak the fried pulis in the warm jaggery syrup, 20-30 minutes or so. Remove from syrup. Serve.
Keyword Ranga Alur Puli