2 medium size sweet potatoes 🍠
1/2 cup vegetable shortening
3/4 cup jaggery (aka Gur in India/Panela in South America)
1/4 cup pumpkin seed
1/2 teaspoon ground cardamom
10 strands of saffron
- Wash each sweet potato and cut in half. Wrap each piece in aluminum foil and bake at 350 F. Bake for 15 minutes or so, until they are very soft. Let cool for 5 minutes and remove skin. Mash well with a fork and set aside.
- In a pan on medium low heat, add vegetable shortening and cook until melted. Add jaggery and stir mixture until it is melted, approximately 2 minutes. Add mashed sweet potatoes and cardamom. Cook until thickened, approximately 15 minutes. It will become very thick, as pictured below.
Remove from heat and let cool.
- Scoop 1 tablespoon and roll between your palms into a ball, then press gently to flatten. Add two pumpkin seeds to the center. Sprinkle with saffron. Repeat until all of the mixture is used. Refrigerate for 2 hours.
Serve with your favorite drink.
Note: Allergy Friendly, Vegan, Gluten Free, Nut Free, Dairy Free.
2 Comments Add yours
Love the recipe! Is coconut oil a good ssubstitute for shortening? Can’t wait to try
Hi! Thanks so much for your comment! You can definitely use coconut oil! My grandkids are allergic to coconut, so I use with shortening.
Let me know how they come out!!