Cardamom and Sweet Potato Pudding
10 servings, 30-60 min, brown sugar, contributed, cook 25 min, crushed dried rose petals, dessert, ghee (clarified butter), green cardamoms, green raisins, indian, Instant Indian Cookbook - Rinku Bhattacharya, medium, medium sized sweet potatoes, prep 3 min, pressure cook, sliced or slivered almonds, vegetarian, whole milk
Ingreadient
- 6 medium sized sweet potatoes
- 1 cup whole milk
- 1/2 cup brown sugar
- 4 green cardamoms
- 1/2 cup green raisins
- 1/4 cup ghee (clarified butter)
- 1/4 cup sliced or slivered almonds
- 1 teaspoon crushed dried rose petals
Direction
- Peel and halve the sweet potatoes and place in the base of the instant pot with the milk and brown sugar.
- Cover the base and cook on manual for 7 minutes and do a quick release.
- Remove the whole cardamoms, mash the sweet potatoes into the milk. Add in the raisins
- Turn on the saute more and cook for about 5 to 6 minutes, stirring frequently. At this point, the mixture should form a smooth fairly thick mass and move with the direction of the spoon.
- Add in the clarified butter and cook for another 4 minutes.
- Place in a serving bowl.
- Garnish with slivered almonds and sprinkle the rose petals if using.
- Serve the dessert warm.
