Aseeda
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Total time: 1 hour
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Serves 5
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5.7 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
3 pcs - Sweet potatoes, peeled, cubed
½ cup - Whole wheat flour
2 tbsp - Olive oil
5 tbsp - Date syrup
½ tsp - Cardamom
A pinch - Saffron strands
1 tbsp - Rosewater
3 tbsp - Pistachio nuts, roasted without salt, coarsely chopped
2 tbsp - Raisins
2 cups - Water
UTENSILS
Cooking pot, Colander, Potato masher, Saucepan, Chopping Board, Knife
INSTRUCTIONS
1. Peel and chop the sweet potatoes. Boil in water until the sweet potatoes are soft. Strain off any excess water and transfer it to a mixing bowl. Let it cool.
2. Mash the sweet potatoes using a potato masher until the texture is smooth.
3. Add the date syrup, cardamom and saffron and mix it until well combined. Set aside.
4. Heat the oil in a saucepan. Add the flour and roast it on a low flame, stirring occasionally until the flour is an even light brown and smells nutty.
5. Add the sweet potato mixture to the roasted flour and continue to stir till the mixture comes together. Finally, add the rose water and simmer briefly.
6. Serve warm with chopped pistachio and raisins as a garnish.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 170g
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Energy (kcal)
271.0
Carbs (g)
46.4
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Proteins (g)
4.1
Fats (g)
8.5
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Fibre (g)
5.7
