Ranga Aloo aka Mishti Aloo (sweet potato) is in the season and is an extremely healthy and tasty winter vegetable. Come Sankranti, the festival to celebrate harvest, we Bengalis go gaga over pitha-puli. Along with rice flour, all purpose flour, split chickpeas and many other legumes, sweet potatoes are also used to make delicious pitha. Eating seasonal is a key to good health and these seasonal delicacies ensure that health comes with taste.
Ranga Aloo’r Pitha are sweet potato dumplings stuffed with coconut filling, deep fried and dipped into jaggery syrup or sugar syrup. These sweet, soft and melt-in-mouth pitha tastes heavenly. As I started my Sankranti celebration this year, this is the second pitha I have made after Bibikhana Pitha. As the celebration should be grand with family and friends, I have few other pitha in list. Among all the pitha that I make, the family favourite has always been Cholar Daler Puli Pitha. The process of making Ranga Aloo’r Pitha and Cholar Daler Pitha are quite similar but ofcourse not same.
Making pitha-puli seems to be easy but require some skills which is always passed on by the elders of the family. The little I know about making these delicacies is because of the wisdom passed on by the geniuses of my family. The softness of any pitha matters the most and that comes with the idea of proportion you have. Right proportion of ingredients in the key to good pitha. Having said that, here is the recipe of sweet and soft Ranga Aloo’r Pitha for you all. Hope you like it. Please note that with given ingredients you should get around 8-10 pitha.
For Making Dough:
- 2 medium sized sweet potato (peeled, boiled and mashed)
- 5 table-spoon maida (all purpose flour)
- 2 table-spoon rice flour
- a pinch of salt
- little water, if needed
- 1 cup grated coconut
- 1/2 cup grated patali gur (date palm jaggery)
- 1/2 tea-spoon cardamom powder
- 2 cup water
- 3/4 cup patali gur
- Required refined oil for deep frying
- Mix all the ingredients mentioned in For Making Dough section and knead to a smooth dough. If required add some water. The dough should be neither too tight or too soft. Once the dough is ready, cover with a wet muslin cloth and keep aside for 30 minutes,
- Heat a pan and add all the ingredients mentioned in For Stuffing section. Over low to medium flame, stir until the ingredients mix properly and the coconut is little fried. The stuffing should be sticky such that if you compress it should bind together. Once done, remove it from the flame and keep aside.
- Cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
- Now, stuff them with coconut stuffing and seal the edges to make half moon shaped dumplings.
- Heat required oil in a pan and fry the dumplings batch by batch until brownish. Remove and keep aside. Let the dumplings cool down a bit.
- Meanwhile, add the ingredients mentioned in For Syrup section and put it over flame. Let it come to a boil and allow the jaggery to get dissolved in water properly. Remove from the flame and let the syrup cool down for 10 minutes.
- Now, dip all the fried dumplings into the jaggery syrup and let it rest for atleast 1 hour.
- Your Ranga Aloo’r Puli Pitha is ready to be served now.
Enjoy this with your loved ones and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating! Happy Makar Sankranti to you all!!!