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Maldivian Sweet Potato Pudding
A simple yet delicious dessert made from mashed sweet potatoes, coconut milk, and a touch of sweetness, often flavored with cardamom.
ð§ ææ
- 500 g Sweet potatoes(peeled and cubed)
- 200 ml Coconut milk(full fat)
- 100 g Sugar(or to taste)
- 0.5 tsp Cardamom powder
- 50 ml Water
- 1 tbsp Ghee or butter(for greasing)
ðšâð³ äœãæ¹
- 1
Boil or steam the cubed sweet potatoes until very tender. Drain well.
- 2
Mash the cooked sweet potatoes thoroughly until smooth. A potato masher or a fork can be used.
- 3
In a saucepan, combine the mashed sweet potatoes, coconut milk, sugar, cardamom powder, and water. Mix well.
- 4
Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 15-20 minutes.
- 5
Grease a serving dish or individual ramekins with ghee or butter.
- 6
Pour the sweet potato mixture into the prepared dish(es) and spread evenly.
- 7
Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
ð¡ ããã®ã³ã
- âFor a smoother pudding, you can pass the mashed sweet potatoes through a sieve.
- âAdjust the sugar quantity based on the sweetness of your sweet potatoes and your preference.
- âThe pudding can be served warm or chilled.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of nutmeg or cinnamon for extra spice.
- Top with toasted shredded coconut or chopped nuts before serving.