Steps to Prepare Speedy Rosomoti (Ranga Aloo’aur Pithe)
Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Ultimate Rosomoti (Ranga Aloo’aur Pithe). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Rosomoti (Ranga Aloo’aur Pithe), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rosomoti (Ranga Aloo’aur Pithe) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rosomoti (Ranga Aloo’aur Pithe) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rosomoti (Ranga Aloo’aur Pithe) estimated approx Preparation time-10 mins, Cooking time-1 hr.
To get started with this recipe, we must first prepare a few components. You can cook Rosomoti (Ranga Aloo’aur Pithe) using 15 ingredients and 8 steps. Here is how you can achieve it.
#indianfestival
Every state during this time observes their festivity. Bengal is not far behind and there are some unique Pithe & Patishapta that is to die for. One such is Rosomoti made with Sweet Potato. It’s a Pithe. I shall share some traditional Pithe & Patishapta as lot of these recipes are being long lost sadly
Ingredients and spices that need to be Get to make Rosomoti (Ranga Aloo’aur Pithe):
- For Pithe stuffing
- 1/2 cup grated coconut from a medium size coconut
- 1/2 cup Khoya
- 50 gm Khejur Gur
- 1/2 tsp black cardamom powder
- as required Some dry fruits
- For Ros or Syrup
- 2 cups water
- 250 gms Khejur Gur
- For Pithe Dough
- 250 gms sweet potato boiled, peeled and mashed
- 2 Tbsp rice flour
- 5 Tbsp Maida
- 1/4 cup lukewarm milk
- as required Ghee & oil to fry
Steps to make Rosomoti (Ranga Aloo’aur Pithe)
- For Stuffing - in a wok add grated coconut, Khoya and Khejur Gur. On low flame continue stirring until all well mixed. Would take 10 mins.
- Add chopped dry fruits of cashew nuts, almonds, raisins and pistachios, add cardamom powder and mix all well. Set aside and add to a plate to cool
- For Ros - in a heavy bottomed wok add water and bring it to boil, add Gur and on high flame boil until syrup is well made. Set aside but keep it lukewarm
- For dough - In a pressure cooker boil the sweet potatoes for 3 whistles on medium flame and set aside. Drain and peel, mash and no water should be there.
- Add rice flour and mix. Add Maida and mix well. Add lukewarm milk to make a soft but smooth dough.
- Make 8 balls, with your thumb make bowl shape in a circular motion and add 1 tsp stuffing, fold in the sides and make a oblong shape. Set aside
- In a wok heat oil and ghee and gently add the Rosomoti to the oil. On medium flame fry golden in colour and very gently turn. Fry golden and immediately add to the lukewarm Rosh. Let it soak for 4-5 mins
- Plate and enjoy a classic Rosomoti or Ranga Aloo’aur Pithe
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