Sanjeev Kapoor

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Mishti Alurpuli

A traditional Bengal sweet – stuffed sweet potato fritters coated with sugar syrup .

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 41-50 minutes

Servings : 4

Mishti Alurpuli

Main Ingredients

Sweet potatoes,





Level Of Cooking


Try something new


  • Sweet potatoes boiled and peeled and grated
    1 kilogram
  • Sugar
    2 1/4 cups
  • Coconut scraped
    2 1/4 cups
  • Milk thickened
    6 tablespoons
  • Refined flour (maida)
    4-5 tablespoons
  • Ghee
    to deep fry


Step 1

Heat one and three-quarter cups of sugar with one cup of water to make a syrup of soft ball consistency. Keep warm.

Step 2

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.

Step 3

Take grated sweet potatoes in a bowl. Add refined flour and knead into a pliable dough.

Step 4

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.

Step 5

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.

Step 6

Serve at room temperature.

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