Sweet Potato & Coconut Pudding / Halava

dsc_0482.jpg

I was looking for sweet potatoes in the market on Friday, which was Marathi New Year. I got it listed under “yam” but as this article on the Kitchn would explain, it is really a sweet potato. When I bought it I had no idea that it would be so surprisingly orange within, unlike the purplish cream-colored ones I had always seen in India.

Anyway, today I made this dessert which I was planning to make on Friday, about three days late than the new year day! But that’s alright, as long as I get to enjoy this satisfying bowl of dessert. The common Indian recipe would be lacto-vegetarian and would use milk and ghee. However, I was looking forward to make a dairy-free vegan version, so substituted that with coconut milk and fresh grated coconut. For sweetness, I chose to rely upon dates, instead of using any refined sugar.

SWEET POTATO & COCONUT PUDDING  or HALAVA

Ingredients:

1 sweet potato.
7 dates (yeah, the magic number, like 7 Harry Potter books!)
1.5 cups of coconut milk
1/2 cup freshly grated coconut (I used frozen)
1/2 teaspoon of cardamom powder (really adds the Indian touch… but can be substituted with cinnamon powder as well)
Chopped nuts like almond/ pistachio for garnish (optional)
A pinch or two of salt
1-2 tbspoon olive oil

Method:

  1. Shred sweet potato into thin strips using mandolin.
  2. Heat olive oil in a pan. Add shredded sweet potato. Sprinkle salt. Stir for 3-5 minutes.
  3. Add coconut milk, chopped dates, and cardamom powder to the pan. Cover it and let the sweet potato cook. Takes about 10 minutes. It may require intermittent stirring.
  4. Take care than sweet potato does not become too mushy. It would absorb the coconut milk but don’t wait till it becomes very dry. We need a consistency that is characteristic of pudding or halava.
  5. When it is time to take it off the heat, mix in the fresh coconut for bringing the extra texture.
  6. Garnish with chopped nuts.

Like any pudding or halava, you can have it while it is still warm or cool it in fridge before serving. It tastes nice both ways.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s