Thursday, November 22, 2007

Mergol : Sweet Potato Pudding

When I see sweet potato, I always think of Mergol. It's a South Canara delicacy using just 4-5 basic ingredients. It tastes divine. I thought this dessert will be a nice change for everyone.

Sweet Potato Mergol
1 big sweet potato
1 can coconut milk
2-4 tbsp jaggery
9 cardamoms, peeled/crushed
2-3 threads of saffron (Optional)

1. Pressure cook sweet potato. Peel and grate it.
2. Mix jaggery with coconut milk.
3. Add grated sweet potato, crushed cardamoms. Mix well.
4. Garnish with saffron, if using.
5. Refrigerate and serve chilled.

Note -
1. You can use "light" coconut milk
2. Traditionally, sweet potato is cubed and not grated.
3. I love cardamom taste in this mergol. However, if you find it too overpowering, reduce the quantity of the cardamoms.


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