Ranga Alur Puli
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An amazing traditional Bengali sweet recipe, Ranga alur puli has ranga alu or sweet potatoes mashed and then mixed with flour to make a dough. This sweet dough is then filled with a coconut filling and then simmered in sugar syrup after sealing the edges. A festival special puli recipe, the ranga alur puli is simply awesome.
- Mix the sugar and water, and prepare light syrup in a large pot.
- Leave it to cool.
- In a kadhai, mix the coconut, thickened milk and sugar over a slow fire, until all the moisture has evaporated and it is lightly browned.
- Add enough flour and mashed potatoes so that it is firm enough to take a shape.
- Divide sweet potatoes into 12 equal portions.
- Then pour into rounds.
- Flour your hands as you work.
- Form a cup with a round of sweet potato.
- Stuff with coconut filling. close cap.
- Remould into rounds and then mould into half-moon shape with your fingers.
- Heat ghee in a kadhai. deep-fry the potatoes until lightly-brown.
- Drain off as much ghee as possible.
- While it is still hot, place the potatoes in syrup.
- Leave for a couple of hours before serving.
This recipe was contributed by pink_key711 on 12 Nov 2001
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