Bengali Sweet Potato Rasgulla (Ras Puli) with a Cheddar Twist
40 minutes
1299 reads
About Bengali Sweet Potato Rasgulla (Ras Puli) with a Cheddar Twist
Imagine biting into a warm, golden dumpling, a symphony of sweet and savory flavors dancing on your tongue. These Bengali Sweet Potato Rasgulla (Ras Puli) are a delightful fusion of tradition and innovation, a culinary adventure you won't soon forget.Delicate dumplings made with sweet potato and all-purpose flour are filled with a surprising blend of cheddar cheese, coconut, dried fruits, and aromatic cardamom. Lightly fried to crispy perfection, they're then bathed in a fragrant jaggery syrup infused with delicate rosewater.This healthy twist on a classic treat offers the goodness of sweet potatoes, packed with vitamins and fiber. Perfect for a festive celebration or a cozy afternoon indulgence, these Rasgulla are guaranteed to impress.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Dough
- 500 gm Potato sweet
- 2.5 tsp All-Purpose Flour maida
For the Filling
- 1 cup Cheddar Cheese grated
- 0.5 cup Coconut grated
- 1 cup Fruits chopped, dried, mixed
- 0.5 tsp Cardamom Powder elaichi
For the Syrup and Garnish
- 2 cup Jaggery or date syrup
- 1 tsp Rose Water
- Oil for shallow frying
- 0.5 cup Coconut for garnish, grated
Instructions
- Boil the sweet potatoes until tender. Peel and mash them thoroughly.
- In a bowl, combine the mashed sweet potato and all-purpose flour. Knead into a smooth, pliable dough. This forms the base of your Rasgulla.
- In a separate bowl, prepare the filling by combining the grated cheddar cheese, grated coconut, chopped dried fruits, and cardamom powder. Mix well.
- Take a small portion of the dough and flatten it into a disc. Place a spoonful of the filling in the center. Gently bring the edges of the dough together, sealing the filling completely to form a ball. Repeat this process with the remaining dough and filling.
- Heat the oil in a shallow pan over medium heat. Gently slide the prepared Rasgulla into the hot oil. Fry them until they turn a beautiful golden brown, turning occasionally to ensure even cooking.
- While the Rasgulla are frying, prepare the jaggery syrup. In a saucepan, combine the jaggery with enough water to create a syrup. Bring to a simmer, stirring until the jaggery dissolves completely. Add the rose water and stir. This fragrant syrup will add the final touch of sweetness.
- Once the Rasgulla are golden brown, remove them from the oil and gently place them in the warm jaggery syrup. Allow them to soak in the syrup for at least 30 minutes. This allows the Rasgulla to absorb the syrup's flavors and become wonderfully soft and juicy.
- Before serving, garnish the Rasgulla with fresh grated coconut for added texture and flavor. Serve warm or chilled and enjoy!
Recipe Notes
Good To Know
- For a richer flavor, lightly toast the grated coconut before adding it to the filling or as a garnish—this enhances both aroma and texture.
- If you prefer a smoother texture in the dough, mash the sweet potatoes while still warm and pass them through a sieve to remove any fibrous bits.
- To balance the sweetness, consider adding a pinch of ground cardamom or nutmeg to the jaggery syrup for a subtle spiced note that complements the rose water.
Expert Tips
- Use fresh, high-quality jaggery for the best flavor. Different types of jaggery have varying levels of sweetness, so adjust the amount according to your preference.
- Don't overcook the sweet potato dough, as this can make it dry and difficult to work with. The dough should be soft and pliable.
- While rose water is traditional, you can experiment with other flavorings like kewra water or a touch of vanilla extract for a unique twist.
Storage Instructions
- Store the prepared ras puli in the refrigerator and allow them to come to room temperature before serving, as chilling can firm up the texture and mellow the flavors.
- They can be preserved for more than a week.
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Recipe Nutrition
Calories: 218kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gFiber: 3gSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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Looks so mouthwatering! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
This is exactly what I was looking for!
already a fan mam.. bengali dish gulo sab kata try korbi ami
This looks fantastic! Appreciate the share.