Ingredients
- 2 sweet potatoes (200 grams), peeled and grated
- 1/4 teaspoon cardamom powder
- 2 almonds, blanched and sliced
- 2 pistachios, blanched and sliced
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Preparation time: 15 minutes.
Cooking time: 5 minutes.
Serves/Makes: Serves 4 to 6.
Sweet
potato blends temptingly into a rich rabadi. |
Method
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1. |
Put the milk to boil in a large vessel. Add the sweet potatoes and
continue cooking until the potatoes are tender. |
|
2. |
Add the sugar and continue cooking for 2 minutes. Remove from the heat. |
|
3. |
Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until
the saffron dissolves. |
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4. |
Add the saffron liquid and the cardamom powder to the rabadi. Mix well and
put to chill. |
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5. |
Just before serving, sprinkle the almonds and pistachios on top. |
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