Sweet Potatoes With Coconut Stuffing( Raangalur Peethey)

peethey

Come winter and we are ready to drool. Makar Sankranti is celebrated in the month of January, with many delicacies being made in Indian households. In Bengal, we have our sweet treats made at home namely Bhaapaa peethey(steamed rice dumplings with coconut stuffing), Bhaaja peethey( fried moong dal dumplings with coconot stuffing), puli peethey or the raangalur  peethey(Sweet potatoes stuffed with Coconut) and many others. This one is my personal favourite and I am dying to share this with you.
Makes 12 peetheys

Ingredients

  1. 750 gms Sweet Potatoes
  2. Coconut Ladoo (refer to my recipe)
  3. 2 tbsps of Refined Flour or Maida
  4. Oil to deep fry.

To make the sugar syrup

  1. 1  and 1/2 cups of sugar
  2. 3 cups of water
  3. 2 green cardamons.

Procedure

  1. To make the syrup, put all things in a vessel. Let it come to a boil and simmer it for 15 mins after which put the burner off.
  2. Wash the sweet potatoes, cook in a pressure cooker for one whistle.
  3. Take out the sweet potatoes and mash them.I prefer grating though.( Do not leave for long in the cooked water)
  4. Take out the fibres while mashing.Add maida and bring them together.
  5. Make the coconut filling as per my earlier recipe

  1. Instead of giving them a round shape, hold the filling in your palm and roll it with the help of your second palm to give an elongated shape(as shown in the pic)Put the oil to heat and once hot,bring it to low and that’s when we put the peethey’s into the oil and fry.
  2. Now, divide the mashed sweet potatoes into twelve parts.Take one  and flatten it into your palm .Put the coconut filling inside and cover it from all sides .Make sure there are no cracks anywhere .
  3. We are looking for a deep brown colour.That is when, they are ready to be taken out.
  4. Take out with a slotted spoon and soak it in  the syrup.
  5. Before the next batch gets ready, transfer these to a serving bowl .
  6. Take out all of them and arrange in a bowl or in a platter or in an air tight box.
  7. Keep the remaining syrup in an easy to pour container.
  8. While serving, pour syrup on the peethey’s and serve chilled or at room temperature.

    I stored it in the freezer once,  for almost six months.It stays and tastes perfect.In this case, take it out from the freezer .Let it come to room temperature on its own. Do not heat it. Make sure to drizzle the  sugar syrup on top before serving.

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