USA x India
Shakarkandi jaggery pie
The winter street cart sweet potato went abroad, put on a pastry crust and came home with manners.
180 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original397kcalsame
7 gproteinsame
3 gfibresame
180minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the butter into the maida and 1/4 tsp salt until it looks like coarse crumbs. Add the ice water and press into a dough. Wrap and chill 30 minutes.
- 2Pressure cook the sweet potatoes with 1 cup water for 3 whistles on medium heat. Let the pressure release naturally, then peel and mash 400 g smooth.
- 3Roll the dough to line a 23 cm pie dish. Line with foil and weights and bake in the oven at 190°C for 15 minutes, then 5 minutes uncovered.
- 4Whisk the mash with 120 g jaggery, eggs, evaporated milk, spices and the remaining salt until smooth.
- 5Pour into the crust and bake in the oven at 170°C for 45 minutes. Cool at least 1 hour.
- 6Whip the cream with the remaining 20 g jaggery to soft peaks. Serve on top.
Serve it like this
Cut a clean wedge and set it on a plate with a spoonful of jaggery cream. Dust a little cinnamon across the plate in a thin line.
