Ingredients
- Sweet potato, boiled and mashed: 1 cup
- Fresh grated coconut: 1/4 cup
- Jaggery, grated: 1/4 cup (adjust to taste)
- Ghee: 2 tbsp
- Cardamom powder: 1/4 tsp
- Nuts (almonds, cashews), chopped: 2 tbsp
- Raisins: 1 tbsp
- Milk or water: 1/2 cup
Preparation
Heat ghee in a pan and sauté the chopped nuts until golden. Add raisins and sauté for a few seconds. Remove and set aside.
In the same pan, add the mashed sweet potato and cook on medium heat for 3-4 minutes, stirring continuously.
Add the grated coconut and mix well, cooking for another 2 minutes.
Pour in the milk or water and cook until the mixture thickens and combines well.
Stir in the grated jaggery and cardamom powder, mixing until the jaggery melts and blends with the mixture.
Cook for another 2-3 minutes, stirring constantly, until the sheera reaches the desired consistency.
Garnish with sautéed nuts and raisins.
Servings: Makes 2 servings.
Notes
- Adjust jaggery according to the sweetness of the sweet potato.
- Coconut milk can be used instead of regular milk for a richer flavor.
- This sheera can also be prepared with steamed sweet potato instead of boiled for a firmer texture.
