Saturday, June 11, 2011

Sweet Potato Kheer/Kanaga Payasu

This Konkani sweet dish is a revised version of Mergol which is made in South Karnataka region. Mergol is a simple sweet dish made with sweet potato, jaggery. Sweet potato is very nutritious as it is rich in fiber and vitamins. 

Traditional Mergol recipe:
1 cup sweet potato cubed(can also be cooked with skin)
1/2 cup grated jaggery or desired
1/2 teaspoon powdered cardamom

Cook the sweet potato in 2 cup of water. Add jaggery to the cooked sweet potato. cook for 10-15 minutes on low flame till the jaggery has completely dissolved. Add water as per desired consistency. Add the cardamom powder. Serve hot. 

Sweet Potato Payasa:
1 cup cubed sweet potato
1/2 cup jaggery
1 teaspoon cardamom powder
1 cup coconut milk (can be substituted with cow's milk)
1/3 thick semolina (mota rava)
2 tablespoon cashew nuts
1 tablespoon ghee

Fry the semolina in ghee till it is light brown. Add 1 cup water and cook the semolina till it is soft. Fry the cashew nuts in ghee and keep aside. Take care to ensure that no lumps are formed. Add jaggery and keep on low flame till the jaggery melts. Add cardamom powder. Remove from flame and add coconut milk to the kheer and stir well. Add the fried cashew nuts. Keep on very low fame for 3-4 minutes stirring continuously. Remove from heat and serve immediately.