Mishti Aloor Puli | How to make Mishti Aloor Puli

By Mukulika Sengupta  |  6th May 2016  |  
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  • Mishti Aloor Puli, How to make Mishti Aloor Puli
Mishti Aloor Puliby Mukulika Sengupta
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Video for key ingredients

  • How to make Khoya

About Mishti Aloor Puli Recipe

Mishti Aloo, Shakarkand or Sweet potato, it's difficult to imagine you can make such a delicious dessert out of it.

Mishti Aloor Puli is one dish which makes its accompaniments tastier. With the right mix of flavours, Mishti Aloor Puli has always been everyone's favourite. This recipe by Mukulika Sengupta is the perfect one to try at home for your family. The Mishti Aloor Puli recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mishti Aloor Puli is 40 minutes and the time taken for cooking is 20 minutes. This is recipe of Mishti Aloor Puli is perfect to serve 6 people. Mishti Aloor Puli is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mishti Aloor Puli. So do try it next time and share your experience of cooking Mishti Aloor Puli by commenting on this page below!

Mishti Aloor Puli

Ingredients to make Mishti Aloor Puli

  • 1 kg shakarkand/sweet potato
  • 1/2 cup flour
  • For the filling:
  • 1 coconut, grated
  • 200 gm khoya/mava
  • 1 cup sugar
  • For the sugar syrup:
  • 1 liter water
  • 3 cups sugar

How to make Mishti Aloor Puli

  1. Start by making the sugar syrup. Boil the sugar and water together to get a syrup like consistency. (It is totally up to you whether you want the sugar to be very sweet or mildly so.) Grate the coconut as well.
  2. Heat a pan, then add the coconut, khoya and sugar and cook till the whole thing comes together. Remember the filling must be quite dry or the puli will split open.
  3. Boil the sweet potato. I usually take the pressure cooker off the stove just seconds before it whistles. (The important thing here is not to overcook the potatoes or your pulis will not take shape. Once cooled, mash the potatoes.)
  4. Slowly add the flour 1 tbsp at a time and knead. (The amount of flour will vary depending on how much the potatoes have been boiled. The lesser the flour, the better the taste.)
  5. Heat oil for deep frying. Always do a test run before you shape all the pulis. Take a small bit of the potato dough, make a center and put some filling in it, carefully close the centre and make a smooth ball or oval shape.
  6. There must be no cracks. Deep fry one puli first to test whether it's going to split open or not. Then deep fry the pulis and put them in the cooled sugar syrup.

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