Manasadevi Venkatesan : The Hindu, 2 Nov 2012
Dessert fashioned out of tuber
What you need:
Elephant yam (senai kizhangu): One cup
Boiled milk and sugra: 1 ½ cup each
Ghee: Five Tsp
Cashew nuts: 10
Almonds: For topping (optional)
Cooking Instructions
Peel elephant yam and cut into small pieces. Cook chopped yam and cashew nuts with milk in a pressure cooker till soft. Allow the ingredients to cool, grind in a mixer and set aside. Heat one tablespoon of ghee in a non-stick pan and mix ground yam paste and sugar with remaining milk. Cook on low flame till the paste thickens. Add four tablespoons of ghee and continue stirring till ghee separates. Ensure ghee does not stick to pan. Garnish with almonds.
Manasadevi Venkatesan is a home-maker who enjoys cooking. She contributes to cookery columns in various Tamil periodicals. Embroidery is her other passion. This dish was prepared by her grandmother occasionally. The recipe remained in her secretly guarded cookery notebook for several years.
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