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Day 3 - Rishikesh

The weather looked gloomy with an overcast sky as we woke up. We had breakfast at the hotel and decided to visit Rishikesh today. Again we headed back the way we came yesterday and after crossing Rajaji National Park the road divides and one goes towards to Dehradun and one to Rishikesh. The drive was pleasant, as we opted Laxman  Jhula as our destination google map smartly took us via highway bypassing the main city.But at the end the roads started to get narrower lucky for us we found a parking lot packed yet as we early risers ;)
The weather was little cold compared to the planes of Dehradun with lots of breeze coming from Ganga. We walked to Laxman Jhula to cross it. Oh boy! We have no idea what local authority allows two-wheelers, cycle to cross the hanging bridge which is meant for a pedestrian. And top of it you even have some cows standing in the middle.
I am sure the people coming all the from abroad to Rishikesh for peace, meditation and self-purity do get a complete shock wi…

Sweet potato dessert

Sweet potato dessert (Ranga Alur Puli) is an age old Bengali dessert - a sweet lover's delight for sure. Its crispy outer layer mesmerizes gastronomic senses. As for its availability, it is more of a traditional sweet, prepared in households. These days some sweet shops are starting to include this in their repertoire to cater to the time-constrained generation.

Sweet Potato

My hubby being born with a sweet tooth, do enjoy sweet of any kind. So, this recipe is actually initiated and arranged by my mom-in-law for him while I prepared it under her guidance on our short stay at Siliguri this year.

 

Ingredients:
    For Puli Dough:
  • Sweet potatoes: 500 gms
  • Flour: 1 ½ tablespoons if preparing stuffed one (otherwise 100gm for plain one)
    For Stuffing: (optional)
  • Milk: ½ litre
  • Sugar: 1 tablespoon
  • Coconut: ½ (grated)
  • Cardamom (green): 2-3
  • Raisins
    For Syrup:
  • Sugar: 1 cup
  • Water: 1 cup
  • Oil for frying
Method:The Puli Dough:

Wash and boil the s.potatoes until soft. Peel and mash. Add the flour and knead into dough. Keep aside.

The Stuffing: (optional)

Bring the milk to a boil by adding a tablespoon of sugar in it. When the milk starts to thicken, add the coconut and the raisins and condense it to a thick, sticky consistency. Remove from heat and add crushed cardamoms. Let it cool.

The Syrup:

Add a cup of sugar to a cup of water and bring this to a boil. The syrup should be of medium consistency. Let it cool.

pulis are ready
Making the pulis:

Take a small portion of the dough in your hands and shape them accordingly unless it is stuffed. If preparing stuffed pulis then flatten the dough and make a cavity in the centre and fill it with a little of the above stuffing. Seal the edges of the dough and give it the shape of a puli. Heat oil in a wok and deep fry the pulis in batches. Remove from oil as pulis start browning or golden. And dip the pulis into the syrup carefully, one by one. Serve hot or cold.

Frying the pulis

Frying Pullis: We prepared plain puli without stuffing but stuffed one are really mouth-watering and delicious….no doubt! Actually, Ranga alur puli (fried sweet potato dessert) along with other pulis like Muger puli (made of moong dal or yellow moong lentil), Chirer Puli (made of poha -beaten rice), chana dal puli, Chaler puli (made of rice) use the harvest produce—rice, coconut, date palm juice and jaggery etc speciality items of Shankranti.

Finally all ready

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