BM # 63
Theme: Regional Cuisine
Cuisine : Sindhi
In our Journey through the Cuisines we are at the alphabet ‘R’ .I had two more options for this alphabet, but this Halwa has nostalgic and fond memories of my Father in law, and what better way to remember him. He was one of the most loving man , with simple habits and this was one of his favorite dishes.
Coming to Ratalu Gajrun, interestingly every caste in Sindhis have their own names of veggies, not all but a couple of them of different names. This adds on to the benefit of we bloggers who are doing this A-Z regional marathon.Sweet potato is called Ratalu Gajru by Shikarpuris , while most of us also call it Lahori Gajru.I decided to make a Halwa with it. Halwa and Seero is same.
This Seero is normally made on Gayaras or Ekadashi. Ekadashi is the eleventh lunar day of the shukla ( bright ) or Krishna ( dark ) paksha ( fortnight ) of every lunar month in Hindu calendar.Thus this is a day when people fast avoiding grains. Special fasting dishes are made.The Halwa made from these Ratalu Gajrun is simple and saffron adds on to its flavor.
I am also linking this post to the A-Z Challenge.
Ratalu Gajrun jo Seero
2 large sweet potatoes
2-4 tbsp sugar
5-6 tbsp ghee
1/8 tsp Cardamon powder
Few strands saffron
Nuts as per taste
Boil the sweet potatoes.
Peel and mash them.
Add ghee in a pan and add the mashed sweet potato.
Add sugar, Cardamon powder and simmer till the sugar is completely dissolved and the Halwa leaves the sides of the pan.
Add dissolved saffron and serve hot garnished with nuts.