Mishti Alurpuli A traditional Bengal sweet – stuffed sweet potato fritters coated with sugar syrup . This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Sweet potatoes, Sugar Cuisine Bengali Course Snacks and Starters Prep Time 26-30 minutes Cook time 41-50 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Mishti Alurpuli 1 kilogram Sweet potatoes boiled and peeled and grated Sugar 2 1/4 cups Sugar 2 1/4 cups Coconut scraped 6 tablespoons Milk thickened 4-5 tablespoons Refined flour (maida) to deep fry Ghee Method Heat one and three-quarter cups of sugar with one cup of water to make a syrup of soft ball consistency. Keep warm. Heat a pan. Add coconut and roast for two to three minutes. Add thickened milk and remaining sugar and cook, stirring till dry and lightly browned. Set aside to cool. Take grated sweet potatoes in a bowl. Add refined flour and knead into a pliable dough. Divide the coconut mixture and the sweet potato into sixteen portions each. Stuff each sweet potato portion with coconut mixture and shape into oblong croquettes. These are pulis. Heat sufficient ghee in a kadai and deep fry these pulis on medium heat till golden. Drain and dip them in the syrup for fifteen to twenty minutes. Serve at room temperature. Nutrition Info Calories 5067 Carbohydrates 876.5 Protein 33.9 Fat 155.6 Other Fiber Fiber- 73gm #Coconut #Ghee #Milk #Refined flour (maida) #Sugar #Sweet potatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article