Sweet Potato Payasam
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 4 servings
- 1 nos Sweet potato
- 1/2 cup Palm Jaggery
- 1 Full Coconut
- 30 ml Coconut oil
- 3 nos Cardamom
- Cashews and raisins A handful
Preparation
Step 1
Peel the skin and grate the sweet potato.
Step 2
Add 2 cups of water to palm jaggery and boil till it gets dissolved completely. Strain and set aside.
Step 3
Add warm water to grated coconut and grind in mixie. Strain coconut milk using a strainer, measure 2 cups of coconut milk and set aside.
Step 4
In a wide pan, add 30 ml of coconut oil and fry the grated sweet potato till soft and cooked.
Step 5
Add the strained palm jaggery water to it and cook for few minutes.
Step 6
Add crushed cardamom to the mixture.
Step 7
Pour the coconut milk to the mixture and Stir everything together thoroughly till it gets blended well and switch off the stove immediately.
Step 8
In a separate pan, fry cashews and raisins in 2 tsp coconut oil and add to the payasam.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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