Here's a recipe for Sweet Potato Rabdi, a delightful sweet and cold dessert:
Ingredients:
2 medium-sized sweet potatoes, peeled and grated
4 cups milk
1/2 cup condensed milk
1/4 cup sugar (adjust to taste)
1/2 teaspoon cardamom powder
1 tablespoon chopped nuts (such as almonds, pistachios, or cashews)
1 tablespoon raisins
A pinch of saffron strands (optional)
1 teaspoon ghee (clarified butter)
Rose petals for garnish (optional)
Instructions:
Heat ghee in a heavy-bottomed pan or skillet over medium heat.
Add the grated sweet potatoes and sauté for a few minutes until they are slightly cooked and softened.
In a separate saucepan, bring the milk to a boil.
Add the sautéed sweet potatoes to the boiling milk and let it simmer on low heat, stirring occasionally.
Add condensed milk, sugar, cardamom powder, and saffron strands (if using) to the simmering milk and sweet potato mixture.
Continue to simmer the mixture, stirring frequently, until it thickens and reduces to a rabdi-like consistency. This will take approximately 30-40 minutes.
Meanwhile, in a small pan, lightly toast the chopped nuts until they turn golden and fragrant. Set aside.
Once the rabdi is thickened, remove it from heat and let it cool.
Garnish with toasted nuts, raisins, and rose petals (if desired).
Refrigerate the Sweet Potato Rabdi for a few hours until chilled.
Serve the chilled Sweet Potato Rabdi in individual bowls or glasses and enjoy the delightful sweet and cold dessert.
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