Go Back

Ranga Alur Puli

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course: Dessert
Cuisine: Bengali
Ingredients Method

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

Method
 

For the Stuffing
  1. 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.
  2. Allow to cool to room temperature. Keep aside.
For the Jaggery Syrup
  1. Heat the water and jaggery in a pot for about 15-20 minutes till you get a nice golden syrup.

For the Outer Coating
  1. Boil the sweet potatoes till soft. Peel, mash well.
  2. 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.
  3. 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
  1. 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)
  2. 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.
  3. Heat oil in a deep bottomed pan. Fry till golden. Keep aside on a kitchen absorbent towel.
  4. Soak the fried pulis in the warm jaggery syrup, 20-30 minutes or so. Remove from syrup. Serve.