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Rosher Puli/A makar Sankranti recipe from Bengal
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Chef :
Tanushri PaulRosher Puli/A makar Sankranti recipe from Bengal
Dumpling made with sweet potato stuffed with palm jaggery and grated coconut soaked in sugar syrup.
Ingredient
Food ration :
6 servingsCooking time :
40 minutes
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
Cooking instructions
* Step 1
Heat a Karahi add palm jaggery and little water. Add grated coconut. Cook on medium flame. Stir continuously. Make a sticky consistency.
* Step 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.
* Step 3
Add rice flour and pinch of salt. Knead them together and make a smooth dough.
* Step 4
Make lemon size balls from the dough. Flatten it with your palm. Add one tbsp of filling and seal it.
* Step 5
Shape it like a puli. Make the rest of pulis in the same way.
* Step 6
Make the sugar syrup by adding water and sugar. Add green cardamom. Boil it and make one string consistency.
* Step 7
Heat oil for deep frying. Fry the dumpling in hot oil on medium flame. Fry all the sides till golden in colour.
* Step 8
Now put them in warm syrup. When the pulis soak syrup then serve it.
Note: if there is a photo you can click to enlarge it
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