SWEET POTATO DESERT/BENGALI TRADITIONAL SWEET DESERT/RANGA ALOOR PANTUA

 

Sweet potatoes are highly nutritious and delicious root vegetables. It is also known as IPOMOEA BATATAS.

We have an idea that sweet potato is full of sugar and starch but according to nutritionists root veggies are not like that. It is a good source of vitamin A and C (i. e. important in cold and flu) which improves your immunity power. It helps to lower blood pressure and reduces strain on heart.

It is the power house of antioxidants so it protects cells against aging and diseases. It is full of Magnesium and Potassium; rich in Beta carotene .Sweet potatoes are good for lung health.

Sweet potatoes are full of fibers. 1 cup of baked sweet potato provides 6 grams of fibers. (Idea taken from source).It promotes skin and bone health, vision and organ function.

Over all it is a good vegetable for our health.

It uses as side dish, ingredients in many dishes from soups to stews and other deserts. I use sweet 

potatoes in making “PANTUA” MEANS FRIED BLACK ROUND DUMPLINGS MADE OF SWEET 

POTATOES IN SUGAR SYRUP.I made pantua from boiled sweet potatoes. Though it is fried desert 

but it bears loads of food values. It is purely Bengali sweet dish. They make it in winter seasons, so 

easy to digest; its fiber helps to digest easily. I use date’s jaggery syrup which I made from hard jaggery 

which is well known as “PATALI” by Bengalis.

HERE IS THE RECIPE:

INGREDIENTS: 1) SWEET POTATOES: 3

2) DRY MILK POWDER: 3 TO 4 TABLESPOONS

3) MAIDA (WHITE FLOUR): 2 TO 3 TABLESPOONS; not more than that according to measurements. Greater amounts will hard pantuas.

4) Semolina (suji):1 ½ tablespoons

6) Deshi ghee: 1 tablespoon

5) WHITE OIL TO FRY

FOR MAKING JAGGARY SYRUP:

Hard jaggery (patali): 100 grams

Water: 2 medium cups.

HOW TO COOK: Boil sweet potatoes, keep in mind that sweet potatoes are not over boiled. Mash

 potatoes with all ingredients. Dry milk powder will add slowly so that it will not make lump in  texture.

To ready jaggery syrup boil 2 cups water with “PATALI”.There is not need to thick syrup. We want just

 thin jaggery syrup.

Make smooth dough. Now separate dough in 10 to 11 numbers. Give round shapes, use ghee or white 

oil on palms for better result during making round shapes.

Fry all balls   in white oil and dip in jaggery syrup. After 10 to 15 minutes take out from syrup and keep in bowl

.

OUR“RANGA ALUR PANTUA” IS READY TO SERVE. It is so delicious that I sure you will get 

appreciation

THANK YOU