Crispy Sweet Potato Fritters with Jaggery Glaze (Bengali Narkel Pithe)
35 minutes
1037 reads
About Crispy Sweet Potato Fritters with Jaggery Glaze (Bengali Narkel Pithe)
Imagine biting into a warm, crispy fritter, bursting with the sweet flavors of coconut and dried fruits. These sweet potato fritters, inspired by the Bengali Narkel Pithe, offer a delightful dance between sweet and savory, perfect for satisfying any craving.Tender sweet potato and wholesome whole wheat flour form the base of these delectable treats. Each fritter is generously filled with a fragrant mixture of dried fruits and coconut, then deep-fried until golden and irresistibly crispy.Finally, they're drenched in a luscious jaggery syrup, infused with the warm spice of cardamom. This truly special dessert is a wholesome indulgence, perfect for any occasion, from casual weeknights to festive celebrations.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Sweet Potato Dough
- 1/2 kg Potato sweet
- 2 Tbsp Whole Wheat Flour whole
For the Filling
- 1/2 cup Fruits dried, mixed
- 1/4 cup Desiccated Coconut
Instructions
- Boil the sweet potatoes until tender. Peel and mash them thoroughly.
- In a bowl, combine the mashed sweet potato and whole wheat flour. Knead until a smooth, dry dough forms. This will prevent the filling from leaking during frying.
- In a separate bowl, combine the mixed dried fruits and desiccated coconut for the filling.
- Take a small portion of the dough and flatten it into a disc. Place a spoonful of the filling in the center and carefully seal the edges, shaping it into a cylinder or a small ball.
- Heat the oil in a deep pan over medium heat. Carefully drop the filled fritters into the hot oil and fry until golden brown and crispy.
- To prepare the jaggery syrup, combine the grated jaggery and water in a saucepan. Simmer over low heat until the jaggery dissolves and the syrup slightly thickens.
- Remove the fried fritters from the oil and drain on paper towels to remove excess oil. Gently dip the hot fritters into the warm jaggery syrup, ensuring they are fully coated.
- Sprinkle the fritters with ground cardamom. Serve warm or cold. Enjoy!
Recipe Notes
Good To Know
- For extra flavor and texture, lightly toast the wheat flour in a dry pan before mixing it with the other ingredients—this brings out a subtle nuttiness that complements the sweet potato beautifully.
- If you want a dairy-free richness, mash the sweet potato with a splash of coconut milk instead of regular milk or water, which will add a delicate tropical note to the dessert.
- Try garnishing with chopped pistachios, toasted coconut flakes, or pomegranate seeds just before serving for added crunch, color, and a festive touch.
- This dessert tastes great both warm and chilled; prepare it a few hours ahead and refrigerate if you prefer a firmer, sliceable texture reminiscent of Bengali ‘pithe’ sweets.
Expert Tips
- Adjust the sweetness according to your preference and the sweetness of the sweet potatoes. Taste the batter before cooking and add more sugar or sweetener if needed.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tougher texture. Mix just until the ingredients are combined.
Storage Instructions
- Store leftover sweet potato dessert in an airtight container in the refrigerator for up to 3 days. Garnish just before serving.
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Recipe Nutrition
Calories: 177kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gFiber: 2gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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This is so inspiring! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.
Such a flavorful dish! Can’t wait to taste it.
Looks so appetizing! Thank you for posting.