“Mishti, Maach and Durga Pujo”- we know these are the things to cross your mind the first time you hear ‘Bengali’. Indeed, nobody other than Bengalis indulges in sweetmeats and fish dishes so fondly. From the all-time favourite rosogolla to the chhena sondesh, Bengali’s tryst with sweetmeats is a sight to behold.
Bengalis brace themselves to relish the vast array of delicacies made with the winter bounties with the onset of winters. From Nolen Gur to Chhena to the assortment of fresh veggies and fruits, the delicious produce of Bengal during winters is endless and is enough to make one drool over them. Bengalis make varieties of delicious dishes from these ingredients. Most of them are desserts and sweetmeats. From Nolen gurer payesh to patishapta, Bengali winter desserts are filling, wholesome and delicious. One such winter delicacy is Ranga Alur Puli. A popular pithe, Ranga Alur Puli, is made with sweet potatoes, jaggery, rice flour, coconut, maida and suji.
Ranga Alu is the Bengali word for sweet potatoes. The pithe- Ranga Alur Puli is made with freshly harvested sweet potatoes, Nolen Gur, coconut and rice flour. For the filling, cook grated coconut with jaggery, milk and cardamom powder till it’s cooked to perfection. Next, take a boiled sweet potato, rice flour and plain flour to make the dough. To make a smooth dough knead all the ingredients. Shape the dough into an oval cup. Put a tiny bit of coconut mix in the centre of the mug and press the edges to make oblong-shaped pulis. Heat oil in a heavy-bottomed and deep-fry the pulis. Keep them on a paper towel to absorb the excess oil. Soak the fried pulis in the jaggery syrup for about 20-30 minutes before serving.
We hope you enjoy Ranga Alur Pulis at home as winters are already here. So do follow the recipe and let us know how you like it.