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stuffed sweet potato dumpling in jaggery syrup

Susmita Mitra
60 minutes
Prep Time
60 minutes
Cook Time
6 People
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ABOUT stuffed sweet potato dumpling in jaggery syrup RECIPE

The Puli  is a stuffed dumpling with a unique shape with tapered ends.  Rangalur Bhaja Puli or Sweet potato dumplings  are stuffed with coconut jaggery filling, then deep fried and dipped in liquid jaggery. It sounds tricky but tastes heavenly.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Frying
  • Dessert
  • Vegan

Ingredients Serving: 6

  1. for dumpling-
  2. boiled and mashed sweet potato 2 cup
  3. milk powder 1 cup
  4. refined flour 1/2 cup
  5. For stuffing-
  6. freshly grated coconut 1 cup
  7. khoya(mawa) 1/2 cup
  8. jaggery 1/2 cup
  9. for syrup-
  10. jaggery 2 cup
  11. water 1 cup


  1. Peel and wash the sweet potato. Boil the potato till fork tender. Drain the sweet potatoes and let them cool down.
  2.  In a heavy bottom pan, take the ingredients under the filling, mix them well and cook over low heat till the mixture release the sides of the pan. Keep aside and let the filling cool down.
  3. In a bowl or plate take the boiled sweet potato, milk powder, flour and mix well till no lumps is felt.
  4. Grease hand with ghee and make round shaped dough balls with the sweet potato mixture.
  5. Make a dip at the center of the dough ball and put a spoonful of filling, gently close the dough and shape it into a puli, an elongated tapered end shape.
  6. Heat oil in a deep pan, when hot fry the sweet potato dumplings, 3-4 at a time till brown in color.
  7. While the dumplings are getting fried, in a sauce pan take jaggery and water to make the syrup. Sugar can be also used to make the syrup.
  8. Dip the fried dumplings into the hot syrup. Dip them for 1-2 hrs, take out and store in an air tight container. While serving drizzle jaggery syrup over the dumplings.

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Mani Kaur
Mani Kaur   Feb-19-2018

Would love to try this.

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