(2 cups) 1/2 cup sweet potato, cooked and grated, tightly packed
Cook sweet potato with skin in cooker just for 1 whistle. Peel off the skin and grate it, measure tightly packed and set aside.
(2 tbsp) 1 tbsp ghee
(1 tbsp) 1/2 tbsp cashews, chopped
(1 tbsp) 1/2 tbsp almonds, chopped
(1 tbsp) 1/2 tbsp pista, chopped
Heat ghee in a pan, roast the nuts, set aside.
Add grated potato to the same ghee pan, saute for few minutes.
(2 cans - may be add 1 or 2 cans of water) 2 cups coconut milk
1 fat pinch saffron
Add coconut milk, saffron and simmer, keep stirring, until thick, about 10 minutes.
(1 cup) 1/4 cup jaggery
Add jaggery, simmer until thick and creamy, about 5 minutes.
Add ghee roasted nuts.
Source: sharmispassions
Taste Note: Tastes
Yields: ? cups
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