This was another favourite at my parent's home. It's often made with rice, but sweet potato is a tasty alternative, giving the dish a nice, custardy texture. You can use 1Tbsp of sugar instead of honey. Combines well with Meethi Tikya.
Serves: 6-8 (if eaten decently; otherwise for 1 greedy sugar lover)
Ingredients:
Milk: 1.5litre
Sweet Potatoes: 250g; peeled & cut into small pieces
Honey: 2Tbsp
Sugar: 0.5 Cup
Kewra Essence: 0.5tsp
Saffron Strands: few
Almond: 1Tbsp; peeled & slivered
Pistachio: 0.5Tbsp; peeled &cut into small pieces
Directions:
1. Boil milk on low heat for an hour or so
2. Add in chopped sweet potatoes
3. Once sweet potatoes are soft & tender, mash well with a hand blender.
4. Add sugar & cook till liquid texture thickens (usually takes about 15-20 mins).
5. When you get the thick consistency, add honey, kewra essence, almond, pistachios & saffron.
6. Serve chilled
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