Ranga Alur Pithe | How to make Ranga Alur Pithe

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By Rita 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 enjoyed by the people of every age group. The recipe by Rita Arora teaches how to make Ranga Alur Pithe step by step in detail. This makes it easy to cook Ranga Alur Pithe in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Ranga Alur Pithe at home. This amazing and mouthwatering Ranga Alur Pithe takes 20 minutes for the preparation and 30 minutes for cooking. The aroma of this Ranga Alur Pithe is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Ranga Alur Pithe is a good option for you. The flavour of Ranga Alur Pithe is palatable and you will enjoy each and every bite of this. Try this Ranga Alur Pithe 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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