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Ranga Alur Pithe
Category : Bengali sweets, Potato, East Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cook the coconut in a pan alongwith sugar until sticky.
- Mix in the milk and cardamoms and cook till thick and remove from fire.
- Put 2 cups water in sugar and prepare a syrup of one-third consistency. Remove from fire and set aside.
- Mix together sweet potatoes and flour and knead to a smooth mixture.
- Divide the sweet potatoes and filling into equal number of portions.
- Shape each portion of sweet potato into an oval ball around the filling after dusting your hands with a little dry flour and deep fry over a slow fire to a golden brown colour.
- Drain and put into the syrup and sprinkle essence on top.
- Serve either hot or cold. Lasts for a few days.
Ingredients:
500 gms - sweet potatoes, boiled, peeled and mashed
2 tbsps - maida
500 gms - sugar
1 tsp - essence of rose or kewda
500 gms - sweet potatoes, boiled, peeled and mashed
2 tbsps - maida
500 gms - sugar
1 tsp - essence of rose or kewda
For the Filling:
� - finely grated coconut
1 tsp - coarsely powdered cardamom seeds
3 tbsps - milk
3 tbsps - sugar
RECIPES BY REHANA KHAMBATY
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