Sunday, November 1, 2009

Mishti Alur Pantua / Sweet Potato Dumpling

For sugar syrup:

2 cups turbinado sugar / coconut palm sugar
2 cups water
cardamom powder
Boil the above for 5 minutes and keep warm

Ghee / Clarified Butter - 2 tsp
Oil for Deep Frying

Sweet Potato - 1 large, boiled. Preferably boil it and keep it in the fridge overnight. In the morning, remove it from fridge and cool for at least 2 hours.
Milk Powder - 12 heaped tbsp
Maida / APF - 1 tbsp
Coconut barfi - 2 broken into small pieces for stuffing (optional)

Mix all the ingredients above and knead with a light hand. Apply a little ghee in the fingers and make 20 oblong shaped balls.

Keep them on a plate sprinkled with maida so that the balls don't stick on the plate.

Deep fry them in slow fire till golden brown on all sides. Soak them in warm (not hot ) sugar syrup for at least 30 minutes.

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