Sweet potato ladoo

Ingredients

1 ½ cups Sweet potatoes boiled, peeled, mashed

1 tbsp Ghee

½ cup Phool makhana (lotus seeds)

3-4 Cashew nuts chopped

1 tbsp Raisins (optional)

Sugar or to taste

1 teaspoon Rose water (optional)

Method

First boil the sweet potatoes in pressure cooker till it gets soft. Instead you can steam it as well. Once cool to touch, peel the skin and discard. Then mash till it is smooth. Heat 1 teaspoon of ghee in a pan on medium heat. Once hot add makhana and roast for 2-3 minutes or till they are crispy and change the color slightly. Them remove it to a plate or bowl and keep it aside to cool. Heat the remaining ghee in the same pan. Now add cashews and roast till they are light brown in color. Then drain the excess ghee and remove it to a bowl. Now add raisins and roast till they are plump. Drain the ghee and remove it to the same bowl. Now makhana should be cool, make fine powder into the grinder. Now again heat the remaining ghee and add mashed sweet potato. Mix and cook for 2-3 minutes. Now add sugar and rose water. Mix well as sugar melts it will become loose. Continue stirring and cooking till the mixture gets thick and there is no more moisture. Remove it to a plate and let it cool to touch. Once cooled, add fried cashews and raisins. Mix well using hands. Now grease your palm and start shaping the ladoos. Now add the ladoo into the makhana powder. Roll into it to coat from all the sides. Similarly prepare all the ladoos this way.