Sweet Potato Rabdi

When you crave something sweet, this is a recipe that will keep you happy and going back for more.

Ingredients

• 250 gms sweet potato, peeled and cut into 1-inch cubes which makes around 2 cups
• 75 gms or ½ cup broken cashews, soaked for 2 to 4 hours
• 1 tbsp sesame seeds
• 25 gms (20-22 pieces) almonds ground up to make ¼ cup (optional)
• 125 gms (3/4-1 cup) jaggery, dissolved in ½ cup boiling water and strained
• ½ tsp (8-10 pods) cardamom powder

For the garnish:

• A pinch of saffron soaked in 2 tbsp warm water for 1 hour
• 2 tbsp pistachio slivers, toasted or dry roasted

Method

1. Place the sweet potato in a thick bottomed steel pot, add half a cup of water and bring it to a boil. Cover and cook it for 10 minutes.
2. Drain the cashews and rinse them once. Place them in a blender jar, add the sesame seeds and the cooked sweet potato, add two and a half cups of water and blend to a fine paste. Add half a cup more of water if required.
3. Place this mixture in a thick bottomed steel pot, add another half a cup of water and bring it to a boil, stirring it continuously with a whisk to prevent it from catching at the bottom.
4. Once it comes to a boil, turn down the heat to simmer and add the almond flour if using, and mix it well.
5. Cook for around 5-7 minutes mixing it continuously with a whisk.
6. Add the liquid in which the jaggery has been dissolved and cook for another 3 minutes.
7. Turn off the heat and allow the vegan rabdi to cool down to room temperature.
8. Mix it well and dish it out into a serving bowl.
9. Garnish with the saffron liquid and roasted pistachios.
10. Enjoy it at room temperature or chilled in the fridge for an hour.