Chass Payelo Sakarkand

Ingredients list for Chass Payelo Sakarkand

• 2 long Sweet potatoes
• 1 cup Sugar
• 1 cup Jaggery (gur) grated
• 1/2 teaspoon Green cardamom
• 1 teaspoon Vanilla essence
• to deep fry Ghee

Method

1. Boil sweet potatoes and de-skin when cool. Cut each horizontally into two and slice each half into one-inch diamonds. Place the sugar and jaggery in a saucepan with one cup of water. Add green cardamom seeds and cook till both sugar and jaggery dissolve.
2. Stir mixture on low heat till it starts to boil and thickens. Remove from fire and add vanilla essence. Heat sufficient ghee in a frying pan and fry sweet potatoes till golden.
3. Remove with a perforated spoon and put sweet potatoes directly into the syrup. Shake the pan and allow the sweet potatoes to absorb the warm syrup. Serve immediately.

Nutrition Info