Candied Vegetables in Syrup
This traditional Gujarati dessert transforms humble root vegetables into a luxurious, sweet preserve known as Chas Payeli Tarkari. Thick slices of sweet potato are deep-fried in ghee until golden, then simmered in a rich, aromatic sugar syrup until they become translucent and succulent, resembling the texture of a jalebi. Finished with a splash of fragrant rose water, this dish offers a delightful balance of earthy and sweet flavors, perfect as a unique dessert or sweet side dish.
Ingredients
- 1 pound Sweet potatoes (Originally '1 seer'. Can substitute with Yam (Ratalu) or Bottle Gourd (Dudhi) as per variations in the text.)
- 2 cups Ghee (For deep frying. Quantity estimated. Can substitute with neutral oil.)
- 1 1/4 cups Granulated sugar (Originally '1/2 seer'. Adjusted for syrup making.)
- 1/2 cup Water (For making sugar syrup. Quantity estimated.)
- 2 teaspoons Rose water (Originally '2 small spoons'.)
Instructions
- 1Peel the sweet potatoes. If they are very thick, cut them lengthwise into two halves. Slice them into rounds or pieces about 1/2 to 3/4 inch thick. Soak the slices in cold water briefly, then drain and pat dry. (Note: If using yams/ratalu instead, boil them first before peeling and slicing).
- 2Heat the ghee in a deep pan or kadhai. Deep fry the sweet potato slices until they turn a rich red or golden-brown color. Remove them from the ghee with a slotted spoon and set aside.
- 3In a separate wide pan, combine the sugar and water. Heat gently to dissolve the sugar and create a syrup with a slightly sticky consistency (light thread stage).
- 4Add the fried sweet potato slices into the sugar syrup. Cook uncovered on low heat (simmer) until the syrup thickens further and is absorbed by the vegetables. The slices should look glossy, translucent, and succulent, similar to a jalebi.
- 5Once the syrup has reached the desired consistency and the vegetables are candied, remove the pan from the heat. Sprinkle the rose water over the top. Serve warm or at room temperature.