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| Main ingredients | Purple yam (kand), Ghee, Cashewnuts, Black raisins, Salt, Sugar, Green cardamom powder, Nutmeg powder, Coconut milk |
| Cuisine | Fusion |
| Course | Mithai |
| Prep time | 10-15 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 400 grams purple yam (kand), peeled and roughly chopped
- 3 tablespoons ghee
- 6-8 cashewnuts, chopped
- 15-20 black raisins
- A pinch of salt
- ¾ cup sugar
- ½ teaspoon green cardamom powder
- ¼ teaspoon nutmeg powder
- 1 cup coconut milk
Method
- Heat sufficient water in the lower container of a steamer. Place purple yam pieces in the perforated upper container, cover the steamer and steam for 15-20 minutes. transfer into a plate and set aside to cool.
- Transfer into a grinder jar, add 1 cup water and grind to fine paste.
- Heat ghee in a non-stick pan, add cashewnuts and black raisins and sauté till cashewnuts are golden and raisins puff up. Drain on another place.
- Add yam puree to the same pan and sauté stirring continuously for 2-3 minutes.
- Add salt, sugar, green cardamom powder and nutmeg powder, mix well and cook till sugar dissolves.
- Add coconut milk, mix well and cook stirring continuously for 2 minutes.
- Transfer into serving bowls, sprinkle fried cashewnuts and raisins and serve warm.
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