Ranga Alur Puli Pitha Recipe (Rosh/Rosher Puli)

Ranga Alur Puli Pitha is a traditional Bengali sweet dish typically prepared during Makar Sankranti celebrations. This sweet pitha is made with a mixture of cooked and mashed sweet potatoes, which is then shaped into small, cylindrical forms. The twist comes with the filling – a delicious mixture of coconut and jaggery that adds an extra layer of sweetness and texture.

The pithas are then deep-fried until golden brown and finally soaked in a sweet sugar syrup, infusing them with a rich, syrupy flavour. Ranga Alur Puli Pitha is a delightful and authentic Bengali recipe that combines the natural sweetness of sweet potatoes with the richness of coconut and jaggery, making it a must-try during Makar Sankranti celebrations.

Watch how to make Ranga Alur Puli Pitha Recipe:

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Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min

Serves: 4-6 people

Ingredients:

For the Coconut Filling:

1 coconut, freshly grated

1-1.5 cups date palm jaggery, grated

For the dough:

500g sweet potato, boiled

⅓ cup rice flour

For frying:

1 cup of vegetable oil

For the sugar syrup:

1 cup sugar

2 cups water

2-3 green cardamom

Instructions:

To make the filling:

Heat a wok or kadai over medium heat.

Add grated coconut and jaggery/gur. Stir until the mixture becomes slightly sticky.

Remove from heat and set aside.

To Prepare the Dough:

Peel and mash the sweet potatoes until smooth. Set aside.

Mix the rice flour into the mashed sweet potatoes and knead until well combined.

If the dough becomes sticky, add a small amount of rice flour and continue kneading.

Knead the dough until it becomes soft and lump-free. Be careful not to over-knead, as this can result in a firm dough that won’t absorb the syrup well.

To Shape the Puli:

Divide the dough into lemon-sized balls.

Flatten each ball into a small round shape using your palms.

Place 1 tablespoon of coconut filling in the centre of each round.

Fold the dough over the filling to form an oblong-shaped puli.

Seal the puli tightly to prevent the filling from spilling out during frying. Repeat with the remaining dough balls.

Frying the Puli:

Heat oil in a wok or kadai over medium heat.

Carefully add 2-3 puli to the hot oil and fry until they turn golden brown.

Gently flip the puli to ensure even cooking. Avoid overcrowding the kadai.

Soaking in Syrup:

Prepare the sugar syrup with sugar, water and green cardamom.

Once all the puli are fried, transfer them to the warm syrup.

Allow the puli to soak in the syrup for at least 2 hours before serving.

Storage and Serving:

Store Ranga Alur Puli in an airtight container in the refrigerator.

Consume within a week for the best flavour and texture.

Reheat the puli before serving, as they taste best when warm.

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Ranga Alur Puli Pitha Recipe (Rosh/Rosher Puli)

Sneha Paul

Introducing Ranga Alur Puli Pitha, a traditional Bengali recipe filled with sweetness! These crispy, golden pithas are made with sweet potatoes, stuffed with a delicious coconut-jaggery filling, and soaked in a sweet sugar syrup.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Bengali, Indian

Servings 6 people

Ingredients

  

For the Coconut Filling:

• 1 coconut freshly grated
• 1-1.5 cups date palm jaggery grated

For the dough:

• 500 g sweet potato boiled
• ⅓ cup rice flour

For frying:

• 1 cup of vegetable oil

For the sugar syrup:

• 1 cup sugar
• 2 cups water
• 2-3 green cardamom

Instructions

 

To make the filling:

• Heat a wok or kadai over medium heat.
• Add grated coconut and jaggery/gur. Stir until the mixture becomes slightly sticky.
• Remove from heat and set aside.

To Prepare the Dough:

• Peel and mash the sweet potatoes until smooth. Set aside.
• Mix the rice flour into the mashed sweet potatoes and knead until well combined.
• If the dough becomes sticky, add a small amount of rice flour and continue kneading.
• Knead the dough until it becomes soft and lump-free. Be careful not to over-knead, as this can result in a firm dough that won’t absorb the syrup well.

To Shape the Puli:

• Divide the dough into lemon-sized balls.
• Flatten each ball into a small round shape using your palms.
• Place 1 tablespoon of coconut filling in the centre of each round.
• Fold the dough over the filling to form an oblong-shaped puli.
• Seal the puli tightly to prevent the filling from spilling out during frying. Repeat with the remaining dough balls.

Frying the Puli:

• Heat oil in a wok or kadai over medium heat.
• Carefully add 2-3 puli to the hot oil and fry until they turn golden brown.
• Gently flip the puli to ensure even cooking. Avoid overcrowding the kadai.

Soaking in Syrup:

• Prepare the sugar syrup with sugar, water and green cardamom.
• Once all the puli are fried, transfer them to the warm syrup.
• Allow the puli to soak in the syrup for at least 2 hours before serving.

Storage and Serving:

• Store Ranga Alur Puli in an airtight container in the refrigerator.
• Consume within a week for the best flavour and texture.
• Reheat the puli before serving, as they taste best when warm.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!