Recipe credit: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal.
- 2 medium to large sweet potatoes (350-400gms)
- ½ coconut
- ¼ cup jaggery or to taste
- 8-10 cardamoms crushed to break them open
- Wash and steam or boil sweet potatoes. Cool, peel and mash. It should be grainy with a few lumps.
- Grate coconut and soak it in three fourth cup of hot water. This will ensure it grinds finely.
- Grind the soaked coconut and the cardamoms to a fine paste. Add a tablespoon or more water if necessary to allow the blades to move smoothly. Strain this through a damp muslin cloth placed over a pot.
- Grate the jaggery, add it to the coconut milk, mix it well and allow to rest for a few minutes to let it dissolve easily.
- Stir the coconut milk well till the jaggery dissolves. Add this to the mashed sweet potato and mix it all gently.
- Serve it at room temperature or keep it in the refrigerator for a maximum of 3-4 hours to serve it cool.
- Note: Do not keep the mixture in the fridge for too long as the coconut milk gets spoilt pretty fast. Hashale can also be made with ripe bananas and musk melon with the addition of soaked poha. The chibbuda hashale (musk melon hashale) is ideal to have in the summer.
For the Whole-Food Plant-Based (WFPB) version:
- Do not strain the ground coconut.
- Use date or raisin paste for sweetening the ground coconut.