Ranga Aloor Puli Peethe | রাঙা আলুর পুলি পিঠে | Sweet potato dumplings | Posh Sonkranti special

Ranga Aloor Puli Pithe
This isn't just a recipe; it's a time capsule. These sweet potato dumplings, filled with the fragrant sweetness of coconut and Nolen Gur (date palm jaggery), are a cherished tradition in our family, passed down from my grandmother to my mother, and now, hopefully, to you. Making Puli Pithe during Poush Sankranti was a joyous occasion, a celebration of the harvest and a time for families to come together.
The aroma of frying these golden dumplings would fill the house, bringing with it a sense of warmth and nostalgia. Each bite transports me back to those special moments, reminding me of the love and care that went into every dish.
Recipe:
Ingredients:
For the Dumplings:
Sweet Potatoes (Ranga Aloor): 500g
Rice Flour: 1/4 cup
All-Purpose Flour (Maida): 1/4 cup
Salt: A pinch
For the Filling:
Desiccated Coconut: 1 cup
Nolen Gur (Date Palm Jaggery): 1/2 cup, grated
Ghee: 2 tablespoons
Cardamom Powder: 1/4 teaspoon
For the Syrup:
Nolen Gur (Date Palm Jaggery): 1 cup
Water: 1 cup
Cardamom Pods: 2-3
Method:
Prepare the Sweet Potatoes:
Wash and peel the sweet potatoes.
Steam or boil them until tender but not mushy.
Let them cool slightly, then mash them thoroughly with a fork or potato masher.
Make the Dumpling Dough:
Add rice flour, all-purpose flour, and salt to the mashed sweet potatoes.
Mix well until a smooth and pliable dough forms.
If the dough is too sticky, add a little more flour.
Prepare the Filling:
Heat ghee in a pan.
Add the grated coconut and sauté for a few minutes until fragrant.
Add grated Nolen Gur and cardamom powder.
Cook and stir continuously until the mixture becomes thick and slightly dry.
Remove from heat and let it cool completely.
Shape the Dumplings:
Take a small portion of the dough (about a tablespoon) and flatten it into a circle.
Place a small amount of the coconut filling in the center.
Bring the edges of the dough together to enclose the filling, sealing tightly.
Shape into a round ball.
Repeat with the remaining dough and filling.
Fry the Dumplings:
Heat oil in a deep pan or kadai.
Carefully drop a few dumplings at a time into the hot oil.
Fry until golden brown on all sides.
Remove from the oil and drain on paper towels.
Make the Syrup:
In a separate saucepan, combine Nolen Gur and water.
Bring to a boil, then simmer for 5-7 minutes until the syrup thickens slightly.
Add cardamom pods and simmer for a few more minutes.
Remove from heat and discard the cardamom pods.
Soak the Dumplings:
Gently add the fried dumplings to the warm syrup.
Let them soak for at least 30 minutes or until they absorb some of the syrup.
Serve:
Serve the Ranga Aloor Puli Pithe warm or at room temperature.
Enjoy the delicious and traditional Ranga Aloor Puli Pithe!
Tips:
For best results, use fresh, high-quality Nolen Gur.
Adjust the amount of flour in the dough as needed to achieve the desired consistency.
If the syrup becomes too thick, add a little more water.
You can store the leftover Puli Pithe in an airtight container in the refrigerator for a few days.
I hope this detailed recipe helps you recreate this delicious Bengali delicacy!
For more winter speical recipes check out the recipe links below:
Pui Mituli: • Piu Mithuli Chorchori ...
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