YUMMY YAM DUDALI
A CHILLED DESSERT
Ingredients:
1) White yam (peeled) – 500 gm.
2) Medium sized coconut – 1 No.
3) Jaggery (unrefined cane sugar) – 250 gm.
4) Sugar – 1 tablespoon
5) Cardamom – 6 pods
6) Water – 550 ml.
7) Ghee (clarified butter) – 100 ml.
To Cook:
Slice the yam thinly. Put it in a food
processor and grind to fine paste. Set a small pan on low heat. Pour in 50 ml.
of water. Tip in the jaggery and the sugar. As soon as the jaggery is melted,
sieve and set aside. Shell the cardamom and crush the seeds. Set aside. Grate
the coconut and set aside.
Put a thick wok on the stove. Put in
the yam paste and pour in 500 ml. of water. Stir with a thin lightweight metal
ladle taking care not to allow it to stick to the base. The yam will give out
an unpleasant raw smell while cooking. Do not panic but continue to stir. It
will become quite thick while cooked.
Now add the grated coconut, the sieved
jaggery and the crushed cardamom seeds. Lower the heat and grease a plate or
tray with a little ghee. Set aside a teaspoonful of ghee and pour the rest into
the wok. A nice aroma will fill your kitchen now. Turn up the heat and stir
continuously until the mixture becomes quite thick. Quickly transfer the cooked
mixture into the greased plate. Pour the teaspoonful of ghee on top of the
mixture and pat it down with the back of a large spoon, smoothening the surface
as best as you can. Leave to cool naturally. When cool, cover and keep in the
fridge for an hour to chill. Serve cold. You will simply love this yummy yam dudali.
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