Mishti Alurpuli Recipe - A traditional Bengal sweet – stuffed sweet potato fritters coated with sugar syrup .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sweet potatoes ( शक्करकंद ) ,

Cuisine : Bengali

Course : Mithais

Mishti Alurpuli

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Mishti Alurpuli checkout Sweet Potato and Sago Kheer . You can also find more Mithais recipes like Bajri Churma, Jhatpat Seviyan Kheer, Chana Dal, Gur Aur Nariyal Ki Burfi, Choco Jamun. Or try out these recipes from Bengali Cuisine like Bengali Toker daal, Posto Chop, Mithoo Dahi, Chhenar Payesh.

Mishti Alurpuli Recipe Card

Mishti Alurpuli
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Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mishti Alurpuli

  • 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

Method

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.

How to make Mishti Alurpuli

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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