Ranga Alur Puli :

1 nombor ginni Devalina di banalen Ranga Alur Puli

1. At the start- Making the filling. The Ranga Alu (sweet potatoes/ garnet yams) are boiling in the back. They will be peeled and mashed. For the filling we have 1 tablespoon of ghee, 1 cup of grated unsweetened coconut, 1/2 can condensed milk and 2 tablespoons Succanat. Use Gur or jaggery instead.

2. Mix all the filling ingredients in the pan and cook at medium heat, stirring frequently.

3. Continue to stir constantly as the mixture thickens.

4. The filling thickens and becomes aromatic. Allow to cool and thicken further. Separately take the mashed sweet potatoes (Ranga Alu) and add enough flour to make a medium firm dough. Add a tablespoon sugar if desired (I usually don't)

5. Make a thin syrup of 3/4 cup sugar to 2 1/2 cups water and boil down to about 2 cups. Set aside to cool. Oil hands. Take a palmful of the mashed sweet potatoes, shape into an oval, place about a tablespoon of the filling and fold the dough to close. Fry in about 1 inch of white oil like Canola, on medium heat- till golden. Place in the syrup while warm.