Ranga Alur Pithe | How to make Ranga Alur Pithe

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ByRita Arora
Created on 10th Mar 2017
  • Ranga Alur Pithe, How to make Ranga Alur Pithe
Ranga Alur Pitheby Rita Arora
  • Ranga Alur Pithe | How to make Ranga Alur Pithe (2 likes)

  • 0 reviews
    Rate It!
  • By Rita Arora
    Created on 10th Mar 2017

About Ranga Alur Pithe

It's a bengali festive dessert.

Ranga Alur Pithe is a delicious dish which is liked by the people of every age group. Ranga Alur Pithe by Rita Arora is a step by step process which is best to understand for the beginners. Ranga Alur Pithe is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Ranga Alur Pithe takes 20 minute for the preparation and 30 minute for cooking. The aroma of this Ranga Alur Pithe make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Ranga Alur Pithe will be the best option for you. The flavor of Ranga Alur Pithe is unforgettable and you will enjoy each and every bite of this. Try this Ranga Alur Pithe at your weekends and impress your family and friends.

  • Prep Time20mins
  • Cook Time30mins
  • Serves6People
Ranga Alur Pithe

Ingredients to make Ranga Alur Pithe

  • For the outer layer:
  • sweet potato(1 cup boiled and mashed)
  • 4 tbsp all purpose flour
  • 2 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, grated
  • 1 1/4 cup water
  • 1/8 tsp Cardamom powder

How to make Ranga Alur Pithe

  1. Combine the coconut and jaggery in a pan and let the jaggery dissolves completely.Cook on a medium flame.
  2. 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.
  3. Boil the sweet potatoes until soft.Peel and mash them until smooth.
  4. 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.
  5. Place the coconut stuffing in the center.
  6. 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.
  7. 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.
  8. 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.
My Tip: We can use whole wheat flour instead of refined flour.

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