Rosher Puli/A makar Sankranti recipe from Bengal

Name: Rosher Puli/A makar Sankranti recipe from Bengal
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 grated coconut; 1/2 cup palm jaggery; 1/2 kg sweet potato; 2-3 tbsp rice flour; 1 pinch salt; 1 cup sugar; 2 cup water; 2-3 green cardamom; as needed Oil for deep frying

Tanushri Paul @tanushripaul

Dumpling made with sweet potato stuffed with palm jaggery and grated coconut soaked in sugar syrup.

Tanushri Paul @tanushripaul

Dumpling made with sweet potato stuffed with palm jaggery and grated coconut soaked in sugar syrup.

Saved

Ingredients

40 minutes

6 servings

For dumpling
1grated coconut
1/2 cuppalm jaggery
1/2 kgsweet potato
2-3 tbsprice flour
1 pinchsalt
For syrup
1 cupsugar
2 cupwater
2-3green cardamom
as neededOil for deep frying

Saved

Steps

40 minutes

1

Heat a Karahi add palm jaggery and little water. Add grated coconut. Cook on medium flame. Stir continuously. Make a sticky consistency.
2

Boil the sweet potatoes in a pressure cooker for 6-7 minutes. Or until fully cooked. Do not over boil not under boil. Peel the skin and mash the potatoes with hand. Make sure there are no lumps.
3

Add rice flour and pinch of salt. Knead them together and make a smooth dough.
4

Make lemon size balls from the dough. Flatten it with your palm. Add one tbsp of filling and seal it.
5

Shape it like a puli. Make the rest of pulis in the same way.
6

Make the sugar syrup by adding water and sugar. Add green cardamom. Boil it and make one string consistency.
7

Heat oil for deep frying. Fry the dumpling in hot oil on medium flame. Fry all the sides till golden in colour.
8

Now put them in warm syrup. When the pulis soak syrup then serve it.