A potato dessert

jyotirmoy

Get a good sweet potato & some rose petals if you can but no essence please. Pressure cook the potato with a little water to which you add the rose petals. About 4 whistles will do. Take out the cooked sweet potato & let it cool.
Now take a 1 ltr carton of rich milk & start boiling it. Stir continuously & don’t let a film form on the surface. I always put on my head phones while reducing milk because this reducing is a very boring & time consuming job so a bit of music helps, luckily we wont have to reduce so much in this case as the potato will add starch. After the milk has reduced by about 25% add 1/3 cup of sugar. Now here is a catch. During my sojourn in Europe I have found the sugar available there is much less sweet than what we get in India. May be most of it is white beet root sugar. So you may need to adjust the quantity of sugar. Stir till all the sugar gets dissolved.
To add a twist to the original recipe take some vermicelli & fry them golden brown in Ghee. Peel the potato carefully & slice in to slivers.
To the boiling milk, throw in some slivers of blanched almonds, hazel nuts & sultanas. Add the fried vermicelli. Add the potato slivers last & simmer for 3 minutes, sprinkle a bit of cardamom powder & serve warm.

PRIYA

Jyotirmoy, I don't have an Indian pressure cooker, so would it be alright if I steamed the sweet potato with rose petals?

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jyotirmoy

Yes Priya it should do. Some people make slivers of the potato & saute them in Ghee so that it is a bit golden & almost cooked. These sauted slivers are then added to the milk & boiled. It is basically the classical dessert of any country that is pair starch with milk & sugar.