Kananga Paayas/ Sweet Potato Payasam..

On my last grocery trip, I came across these White sweet potatoes that we get in India. Why excited??? Coz I love these and also for the reason that a couple of times before, I have been fooled by the Yams (orange flesh) which look like sweet potatoes, but don't taste the same. So, this time when came across the actual ones that I adore, I didn't think twice, just picked up a couple and made this wonderful Payasam that is my Mom's recipe. I've always loved this Payasam. Do give it a try if you haven't tasted it before.

Ingredients

Sweet potato, grated - 1 1/4 cup

Rava/Semolina - 1 tsp

Chana Dal - 1 tbsp

Coconut Milk - 1/4 cup

Jaggery, grated - 1/2 cup ( Increase more if you like sweeter)

Elaichi powder - 1/2 tsp

Raisins - 2 tbsp

Cashews - 2 tbsp

Ghee - 1 tbsp

Method

- Soak the chana dal in water for about an hour. Then cook it till it is soft and just cracks but not mushy. Keep aside.

- In a pan, heat ghee, fry the raisins and cashews, and take them out on a plate.

- Now add the rava to the ghee and fry for a minute. Add about 1/2 cup of water and the grated sweet potato to the pan, and let it cook till it becomes soft.

- Now add the boiled chana dal, jaggery and mix well.

- Add the coconut milk and elaichi powder and just bring to one boil. Switch off stove and garnish with fried raisins and cashews.

Note :

- The sweet potato can be either grated or cut into very fine pieces for this.

- The rava gives thickness to the payasam once its cooked, so adjust the water keeping this in mind, else it will turn out too thick.

- I have not used cashews this time, but it tastes great when both cashews and raisins are added.

- Take care that the chana dal does not become mushy.

- I have used fresh coconut milk, by blending fresh coconut with water and then extracting the white milk from it. You can use canned lite coconut milk too.

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