May this Navratri bring one and all good health and prosperity 🙂. 

Sweet potatoes are available in abundance these days and have a lot of health benefits, hence decided to prepare sweet potato payasam as naivedyam today . Sweet potato payasam is a delicious sweet naivedyam recipe made of sweet potato, coconut milk, sago and jaggery. A simple and healthy recipe, ratalyacha payasam  is a sweet dish that is offered as naivedyam using grated sweet potato, jaggery and the goodness of coconut milk and yes a bit of sago pearls too. Some add a little cooked rice, while some add sago to the payasam to give it a good consistency. Here I have added rice flour to thicken the payasam and sago pearls for added flavour.

RECIPE :

Ingredients

  • 1 cup grated sweet potato (approximately 150 gms/ 1 sweet potato)
  • 3 tbsp sago pearls 
  • 1/4th cup + 1/8th cup + 1 tbsp grated jaggery OR as required depending on the sweetness of the jaggery and depending on the sweetness of the sweet potato
  • 2 cups fresh coconut milk to which 1 1/2 tbsp rice flour is added and mixed well taking care that there are no lumps
  • 1/2 tsp cardamom powder
  • A pinch of nutmeg powder
  • A pinch of salt
  • 10 cashewnuts
  • 1 tbsp raisins
  • 1/2 tsp ghee to roast the raisins and cashewnuts

METHOD :

  • In 1/2 tsp ghee roast the cashews well till golden brown, transfer to a plate and lightly roast the raisins and keep aside.
  • Rinse the sago pearls well to let go off the starch and soak them in water for about 10 to 15 minutes before you start preparing  the kheer. 
  • Rinse the sweet potato well, cut it into half  and pressure cook it until pressure is released twice. This way sweet potato will be 3/4th  cooked.( It takes 3 whistles to cook it totally whenever I cook it) Once the pressure settles down, let it cool. Peel off its skin and grate the sweet potato.  
  • Transfer the grated sweet potato to a deep pan. Drain the  water from the sago and add it to the grated sweet potato. Add water just a little above the mix say about a cup of water and heat it. The sweet potato is already 3/4th cooked so it won’t take much time to cook it. Then add in the jaggery, it let it melt in the mix on low flame.
  • Add the coconut milk to which rice flour has been added and cook on low flame, stirring constantly. Add in a pinch of salt, stir well. Let it simmer, add more jaggery only if required. Switch off the flame, add cardamom powder, nutmeg powder,  roasted cashews, raisins and mix well. Serve hot payasam with puris as an accompaniment or as is. 

NOTES :

  • I have pressure cooked the sweet potato until pressure is released twice. This way the sweet potato is 3/4th cooked. I cook sweet potato on a regular basis and it takes 3 whistles to cook it thoroughly. Alternatively you can grate the sweet potato after peeling it and cook it in water directly. Raw sweet potato releases sap, so you need to oil your hands before grating. To skip all this I find it easier to pressure cook it and then grate it. Also it is easier to grate 3/4th cooked sweet potato than a raw one. 
  • Adding rice flour to the coconut milk prevents the coconut milk from splitting when heated.Also it gives the desired thickness to the payasam.
  • If you feel the payasam is too thick you can dilute it by adding a little coconut milk.
  • The quantity of jaggery depends on the quantity of coconut milk added as well as the water content left after cooking the sweet potato sago mix rand also on individual sweetness required. Hence adjust sweetness accordingly.