Eggless Sweet Potato Pudding is an Indian style pudding known as halwa. Tubers have for a long time been a very popular ingredient for sweetened dishes along with using rice. Besides being farmers, most Indians have also been vegetarians for centuries so it makes sense that the traditional Indian desserts or sweetmeats as they are called, are usually eggless.
Maybe I am just not Indian enough, having been born to parents who didn’t hail from India. We only make Indian food at home once or twice a week, alternating between North and South Indian dishes. We only make desserts occassionally, as we reserve the sin to times when we dine out.
However, I have this obsession to try to make everything that my family has tasted and has liked. And this dish is something Paul has been raving about for years. This was THE DISH that tied him down to the memory of his late Granny. So, having 5 sweet potatoes at home and nothing planned to use them, I decided to try making the so well loved SWEET POTATO PUDDING.
Disclaimer: Since neither his mother nor Granny are alive (May they Rest in Peace) I had no one to get the recipe from and I avoid getting recipes off someone’s blog just to upload it on to my blog. So I decided to use my own intuition to make this pudding. Oh yes, I had called my mum who simply said “No Clue! But if it turns out good, bring some over”. My mum is a Certified Cake Specialist but she has never delved into Indian desserts because my Dad is more British than Indian!!
Alrighty, let’s get on with the recipe
EGGLESS SWEET POTATO PUDDING
4 Sweet Potatoes – grated
1 Liter Milk – I use low fat
1 Cup Sugar
3 Tablespoons Condensed Milk or sweetened milk paste
1/4 teaspoon cinnamon powder
3 -4 Cardamoms – bruised
1 1/5 Tablespoons Ghee or Unsalted Butter
In a heavy bottomed pot, add in the milk, cinnamon and cardamoms. Stir and add in the sweet potatoes.
On a low flame, allow this to simmer until the potatoes get soft. Add in the milk paste and continue to stir.
Once the mixture is relatively dry, add in the sugar. Add half and check for sweetness before adding anymore.
You will get a creamier flavour from putting less sugar but not omitting the sweetened milk paste.
The last step is to put in the ghee and almost pan fry the pudding, until the sides are clean.
Plate on to a dish and you can garnish with broken mixed nuts, raisins, fried sweet potato cubes or a combination of all the recommended garnishes.
Some like it hot, some like it cold and some like it in the pot 9 days old – what I mean to say is that it does last if kept in the refrigerator.
Following the exact same steps, you can cook the sweet potatoes in coconut milk and add some coconut cream in place of milk paste.