how to make swahili sweet butternut in creamy sauce | Chef Ali Mandhry
Sweet Butternut in creamy sauce
1kg butternut cut into cubes
130ml coconut cream
1 tspn vanilla extract
1/2 teaspoon Cardamom crashed
300ml milk
3/4 cup sugar
1/4 cup almonds
1/4 cup pistachios
1/4 cup raisins
In a pan over medium heat pour in the milk, sugar, pumpkin, vanilla, cardamom and half of the coconut cream. Let it cook on medium heat until the water has almost evaporated and pumpkin is soft, then add in the remaining coconut cream and let it simmer for two minutes. Add the sliced almonds, crushed pistachios and raisins, let it cool and then serve warm or at room temperature with a scoop of vanilla ice cream if you wish.
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5件のコメント
Woow that's wonderful
any vegan dishes
Wooow very yummy
wooow iko sawa,nami swali langu kwako chef ni,accompaniment gani unaeza tumia kando na chumvi kwa mahindi ya kuchemsha ndo yawe matamu
Hi I went to Scoops and cream and did not get the red chilli flavor.