Ingredients
Method
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.