Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

• Arisi thengai payasam
• Rava payasam

Sweet potato payasam recipe

 

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Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 2 Sweet Potato
• ¼ cup Moong dal
• ¾ cup Jaggery
• Cashew nuts few
• 2 tsp Ghee
• ½ tsp Cardamom powder
• ½ cup Milk optional

Instructions

• Peel the skin of the sweet potato, wash it, and chop it into big chunks.
• In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
• Add 2 cups of water to this and pressure cook this for 3-4 whistles.
• In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
• Meanwhile, mash the cooked sweet potato and moong dal mixture.
• Add 1 cup water as it will be thick. Add the jaggery water to this.
• Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
• Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
• I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

 

Method:

• Peel the skin of the sweet potato, wash it, and chop it into big chunks.

• In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

• Add 2 cups of water to this and pressure cook this for 3-4 whistles.

• In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

• Meanwhile, mash the cooked sweet potato and moong dal mixture.
• Add 1 cup water as it will be thick. Add the jaggery water to this.

• Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
• Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

• I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

1. I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
2. The payasam tends to thicken more so add milk if you are consuming it later.
3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
4. You can add 1/2 cup of first coconut milk instead of milk.

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