Sri Lankan Style Purple Yam Dessert

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

Peel and clean 500 g of purple yam, then cut into chunks.

Add enough water to cover the yam in a pot and bring to a boil on high heat.

Once boiling, reduce heat to medium and cook for about 10 to 15 minutes.

Check the yam after 15 minutes; if not cooked enough, continue cooking for an additional 10 minutes.

Remove the cardamom pods after cooking the yam.

Add 200 g of sugar to the pot, adjusting to taste as needed.

Pour in 1 cup of coconut milk and bring to a boil, stirring constantly to prevent burning.

Use a hand mixer to grind the cooked purple yam into a smooth paste.

Adjust the consistency by adding more coconut milk if desired, or let it cool for thicker pieces.

Pour the mixture into a plate and let it cool down before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens