Author Notes: This recipe is a healthy makeover of an Indian dessert, where I have replaced food color with grated carrot or sweet potato shavings.
Please note, if desired the syrup can be added with the water into a rice cooker and the rest of the dish can be completed in the rice cooker. —Rinku Bhattacharya /Spice Chronicles
Serves: 6
Ingredients
-
1
large sweet potato or two medium carrots
-
1
cup dark maple syrup
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3/4
cup white rice (basmati or an Indian short grain variety)
-
1
teaspoon saffron strands
-
few piece cinnamon (1 large stick broken)
-
3
green cardamoms
-
1/3
cup chopped pecans
-
1/3
cup cashew nuts
-
1/3
cup dark raisins
Directions
- Peel and grate the sweet potato or carrots and set aside
- Place the maple syrup in a large pan and bring to a simmer.
- Add in the sweet potato or carrots, saffron strands, cinnamon, cardamoms, pecans, cashew nuts and the raisins.
- Cover the mixture and cook on low heat for about 20 minutes.
- The maple syrup mixture should be completely absorbed and the rice should be a pale saffron color, with darker orange streaks from the sweet potatoes or carrots.