Celebrating SweetnessRecently I wrote about how the harvest of rice in Bengal brings with itself celebrations involving some very special delicacies, a lot of them for the sweet-tooth prone. One of these mouth-watering sweet dishes is this dessert made with sweet potato.
The filling is more or less the same as the one used for patishapta pithey . A subtle difference in the outer coating and the style of cooking, and you have a completely new dessert, one that can give some stiff competition to gulab jamoon even (try it and you will trust me).
So how about we get to the brass-tacks?
Ranga Alur Puli (Sweet potato dessert)
For Puli Dough:
Sweet potatoes: 500 gms
Flour: 1 ½ tablespoons
Milk: ½ litre
Sugar: 1 tablespoon
Coconut: ½ (grated)
Cardamom (green): 2-3
Sugar: 1 cup
Water: 1 cup
Oil for frying
The Puli Dough:
Wash the potatoes and boil them until soft. Peel and mash. Add the flour and knead into dough. Keep aside.
Bring the milk to a boil by adding a tablespoon of sugar in it. When the milk starts to thicken, add the coconut and the raisins and condense it to a thick, sticky consistency. Remove from head and add crushed cardamoms. Let it cool.
Add a cup of sugar to a cup of water and bring this to a boil. The syrup should be of medium consistency. Let it cool.
Making the pulis:
1. Take a small portion of the dough in your hands and flatten it. Make a cavity in the centre and fill it with a little of the stuffing.
2. Seal the edges of the dough and give it the shape of a puli (see image). Repeat with the rest of the dough.
3. Heat a lot of oil in a wok and deep fry the pulis in batches.
4. Remove from oil as pulis start browning.
5. Dip the pulis into the syrup carefully, one by one.
6. Serve hot or cold.
Not born with a sweet tooth, I don’t enjoy sweet potatoes…except for this sweet! This is truly a joy—the soft outer cover of potatoes and the creamy filling mesmerizing your gastronomic senses.
Prove me wrong! :P