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
large sweet potato or two medium carrots
dark maple syrup
white rice (basmati or an Indian short grain variety)
few piece cinnamon (1 large stick broken)
In This Recipe
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.