Mishti Alu Puli
Sweet potato puli represents traditional Bengali sweets before the Portuguese introduced cheese-making in the 17th century. While chhana-based sweets like rasgulla and sandesh now dominate, these older preparations remind us of Bengals rich confectionery heritage that existed for centuries before European contact.
Cooking
1. Boil mishti alu/sweet potato until soft. Peel and mash well.
2. Add maida and grated coconut to the mashed sweet potato. Mix well.
3. Make small puli (dumpling) shapes from the mixture.
4. Boil milk until it reduces to half the original volume.
5. Add sugar to the reduced milk and stir well.
6. Add the ranga alu'r puli (sweet potato dumplings) to the sweetened milk.
7. Boil for 2 minutes and remove from heat.
Note: If using Half and Half milk, skip step 4 as it's already thick.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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