FOUR COURSES OF A THANKGIVING FESTIVE MEAL

A forgotten delicacy of gelatinous sweet potato confection, torched with candy and served with wine.

Ingredients-

500g peeled boiled, mashed sweet potato.

50g ghee

250g sugar

100mll cream

5g cardamom powder

20g cashew

20 g raisins.

20g palm candy

25gm butter

Method- 1.take a non stick pan, pour in ghee and fry sweet potato mash for 5 minutes. Add sugar and cook on low heat for at least eight minutes until sugar has dissolved completely. Add cream and keep on stirring until a creamy , lump free mixture has been formed. add cardamom powder and fold in cashew and raisins. Cook the mixture for another five minutes until it forms dough like consistency. remove from heat and let cool.

2. take a small bowl and pour in palm candy. put butter and mix roughly. now using a hand blender, quickly combine them to form a spread.

3. cut the sweets into circular diskettes and trim the edges to make them look identical.

4. take a ring mould and press in the sweet potato halwa to form a cylinder. now evenly brush the top with the palm candy spread. using a blowtorch, bruleee the spread and serve cold with wine.

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