“Naivedyam : Kananga Harshala (Sweet Potato/ Ratalu/ Sihi Genasu/ in Sweetened Coconut Milk)” … Harshala is a traditional sweet dessert from GSB Konkani Saraswat Cuisine prepared on festive occasions with addition of fruits etc. to cardamom flavored jaggery sweetened coconut milk and is served with poha/ avalakki/ beaten rice ... today I tried this harshala with addition of boiled sweet potato slices and it tasted great … Kananga/ Sweet Potato is a nutrient dense root veggie with immense health benefits and should be included in our meals ... try this, children are sure to love it, tastes best served cold … Yummilicious ...
** While Harshala is more so famous prepared with Muskmelon/ Chibbada than with other fruits, it is always a pleasure to prepare it on festive occasions in different combinations. Harshala is extensively prepared while observing upawas/ fasting and is offered as Naivedyam/ Prasadam to God after which it is consumed preferably with poha/ avalakki/ beaten rice which is definitely a great combo.
** I have posted Harshala a sweet dessert prepared with fruits etc. soaked in cardamom flavored jaggery sweetened coconut milk many times. Over the years, people have started using different combinations of fruits and at times certain veggies that can be savored without cooking or cooked to prepare the same. It’s always great to enjoy harshala served chilled or at room temperature for best of taste.
** In my home we love this dessert and I always make it a point to prepare this whenever I prepare coconut milk for other dishes by keeping aside a little bit for Harshala or I prepare it during festive times as it is very easy to prepare too. You can use readily available coconut milk too, but for those interested in preparing it at home, I am sharing the link at the bottom of this recipe and you may follow the same.
** Here is my recipe for "Kananga Harshala (Sweet Potato/ Ratalu/ Sihi Genasu/ in Sweetened Coconut Milk)” ... my style …
** Wash 2 medium sized Sweet Potatoes/ Kananga/ Sihi Genasu/ Ratalu well by scrubbing the outer skin well to remove all dirt particles sticking to it. You can either retain the skin or peel off the skin as is preferable to you. Slice the sweet potatoes into roundels of ¼ inch thickness and immediately add them into a bowl of water to avoid discoloring. I have used 3 inch sized diameter sweet potatoes here.
** Allow sweet potato slices to soak in water for about 10-15 minutes after which thoroughly wash and rinse them with fresh water a few times. Soaking and washing well helps in disposing off excess starch content from the sweet potatoes, if desired you can skip this step and straight away cook them too. I however prefer to always soak tuber veggies in water for 10-15 minutes to do away with extra starch- salt.
** Add the rinsed sweet potato slices in pressure cooker pan with sufficient water say to the level of the slices and pressure cook on medium heat to 1 whistle only (do not overcook). Allow to rest so that the pressure within releases on its own and when able to open the lid do so and allow the slices to let cool to room temperature. When they have cooled add it into a vessel and keep it aside ready aside.
** Grate about 250-300 gms of goda/ gud/ jaggery/ bella or melt in 1-2 cups of water and keep aside. You can cut into small pieces, grind them in a mixer grinder and sieve to remove impurities if any. Add into the vessel with the cooked sweet potato rings, mix well and keep it aside covered while we prepare the coconut milk.
** Add about 200-300 ml of coconut milk (narla rosu/ nariyal doodh) to the above along with a pinch of kala namak (rock salt), ¼ tsp of cardamom (ellaichi/ yellu) powder, a pinch of saffron (kesar/ keshar) (Optional, I have not added it this time) and mix well. Add water as is necessary to bring to a pouring thick milk consistency and then keep it in the fridge for at least a few hours (3-4 hrs) to be chilled and soaked in well before serving. This helps sweet potato to soak and absorb the flavors.
** Note : Be careful with addition of water, as you can add it later on too if required, we do not want the harshala to become too thin in texture and lose on taste. Also harshala should not be left at room temperature for more than an hour or so, as coconut milk here is not heated coz. of which it will get spoilt/ sour if not kept in the fridge. Also never keep it near heat or anywhere where the temperature is hot.
** Note : You can either freshly prepare coconut milk (narla rosu/ nariyal doodh) with fresh coconut gratings/ soyi or use store bought readily available coconut milk, for this recipe provided it is from good source. To prepare coconut milk from fresh coconut gratings, you can check the method on the link shared at the bottom of this recipe, it is very easy, so if you can spare the time, please do so.
** "Kananga Harshala (Sweet Potato/ Ratalu/ Sihi Genasu/ in Sweetened Coconut Milk)” is done and ready to be served as Naivedyam and thereby served to family. Harshala is usually served cold/ chilled topped with some Poha/ Povu/ Beaten Rice for best of taste, however if desired you can serve it as it is too. The well soaked sweetened potatoes tastes wonderful and is sure to be loved by all. Children always love sweet dishes, you can also prepare this on weekends/ holidays so that they can enjoy it as dessert as and when they desire to do so through the day.
** Sweet Potatoes is a nutrient dense root veggie with high content of Vit. A, fiber, potassium which supports good health. It also promotes digestive health, good for the gut, supposed to manage blood sugar levels and provide antioxidants that reduce inflammation. Above all they are believed to be a great source of energy that is really good for growing children. You can prepare plenty of dishes using Sweet Potatoes, be it simple upkari (bhaji), bajia (bajo/ pakoda), tikki, jamuns or you may consume it as it is baked, boiled, roasted, mashed along with a spicy gravy dish and enjoy the same.
** As mentioned above, this is a traditional dish from GSB Konkani Saraswat Cuisine often prepared during festivals when upvas/ fasting is observed. Addition of poha/ beaten rice is optional, however, that's the way it is served in every home, though if Ekadashi then serving poha is skipped, as it is rice product. Do try this awesome dessert and serve it chilled for best taste to you family and friends, I am sure they will love it. However, remember to serve poha alongside in a plate of immediately when mixed otherwise it will get soggy when it soaks in the coconut milk and will lose on taste.
** Sharing a common link which includes "Harshala" recipes shared in the Blog, along with a link to method of preparation of "Coconut Milk (narla rosu/ nariyal doodh)" … do browse in leisure, try them and enjoy with your family and friends ...
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