Name: Ranga Alur Puli recipe by Amrita Roy at BetterButter
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Ingredients: Ranga alu/ Sweet Potato - 300 gms; Maida/ All Purpose Flour - 1/2 cup (use as required; Khoya - 50 gms, grated; Coconut - scrapped, 11/2 to 2 cups; Milk - 11/2 cup; Sugar - 1/2 + 2/3 cup; Water - 2 cups; Refined Oil - 2 to 3 cups

ABOUT Ranga Alur Puli RECIPE

Ranga alur puli or sweet potato dumpling stuffed with coconut khoya filling and dunk into sugar syrup is a traditional recipe from bong's kitchen. Nowadays sweet potatoes are available almost throughout the year however, earlier it was available only during winter days. Hence Ranga alur puli was also prepared during Winter days mostly during pithe puli utsav.The recipe of ranga alur puli I have learnt from my mother. I remember my grandmother used to prepare ranga alur puli, ranga alur pantua and later the legacy is passed to my mother followed by me. Many people use nolen gur syrup (date palm jaggery syrup) instead of sugar syrup to dunk the pulis (fried dumplings).

Instructions

Wash the sweet potatoes and peel them. Cut into pieces and boil them in a pressure cooker 2 whistle or until they are soft and tender.
After slightly cooling down, knead the sweet potato pieces when they are slightly warm.
Now add flour to it little by little and make a smooth dough.
Cover the dough and keep it in the refrigerator for 30 minutes.
On the other hand, take scrap coconut in a blender and add 2 tablespoon of milk and make a smooth paste.
Heat remaining milk in a pan, once the quantity of the milk is reduced 3/4 th add the coconut paste and stir continuously under slow flame.
After 5 to 7 minutes, add the grated khoya and mix it.
Finally add 1/2 cup sugar and dissolve it properly and allow the mixture to let dry completely. Keep aside.
In a wok take 2/3 cup sugar and water to prepare sugar syrup. Boil it for few minutes to make the syrup slightly thick.
Now take out the dough from the fridge and take a small portion (similar to big marble) and make a round shape with your greased palm.
Put little stuffing in the centre and seal the edges giving a shape of semi circle or crescent.
Follow the similar procedure for the remaining dough.
Heat oil in a wok and deep fry those stuffed sweet potato dumplings until they are light reddish brown in colour.
Fry all the sides carefully under low flame.
Now take out the fried dumplings from the oil and drop them into the warm sugar syrup.
Allow them to soak the sugar syrup for some time (say 5 to 10 minutes) and serve either hot or cold.

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