1 large or 1cupSweet potatoesboiled, peeled and mashed
2tablespoonGhee (clarified butter)
2-3tablespoonsSugardepends on the sweetness of sweet potato
¼teaspoonGreen cardamom seeds powder
a pinchFreshly grated nutmeg
1-2tablespoonsAlmondsor cashews, chopped
Boil the sweet potato in a pressure cooker (5-6 whistles) or Instant pot (manual 15 minutes). When cool to touch, peel and mash using a potato masher.
Heat the ghee in a pan on medium heat. Once hot add mashed sweet potatoes.
Mix and cook with stirring constantly until it becomes thick and leaves the sides of the pan.
Now add milk. Mix and cook until all the moisture evaporates and leaves the sides of the pan.
Then add sugar, cardamom and nutmeg. Mix, as sugar melts, it becomes loose and runny again. Cook until it becomes thick again.
Lastly, add sliced almonds.
Sweet potatoes: I always prefer to use Indian sweet potato which has white flesh. You can use orange sweet potato which is widely available in American stores. I prefer the white one because it is sweeter than the orange one. If using orange, increase the sugar amount.