Then Kinnam - Vegan Dessert

Then Kinnam is a great desert made from sweet potatoes. I do not know the reason for its name. “Then” means  “honey” and “kinnam” means “small bowl”. I saw this in a TV Show and bookmarked it. Do not boil the thengai paal as it will curdle, but cook until the raw flavor goes away. Original recipe starts with caramelizing 2 table spoons of sugar and then adding the sweet potatoes. I did not prefer that. In fact I liked it without sugar better. The flavor of molasses is sooo good in this recipe!!

Ingredients
Coconut Milk (thick) – ¾ cup
Molasses – ¼ cup
Cloves – 2
Sweet Potatoes (boiled) – 1 cup
Edible Camphor – A pinch (original recipe did not have it)
Nutmeg Powder – A pinch (original recipe did not have it)
Cardamom Powder – ¼ tea spoon (original recipe did not have it)
Ghee – 4 table spoons

Method
Boil and mash the sweet potatoes and set aside. I used the microwave and it was done in 8 minutes maximum.
Heat a non stick skillet and add the sweet potatoes and mix well
Add the molasses and mix well
Add 2 table spoons ghee and mix well until it comes together like a halwa ball
Add the coconut milk and stir to combine
Add the remaining ghee and cook for 2 more minutes.
Add cloves and remove from heat
Once cool, transfer to small serving bowls and chill and refrigerate before serving.

Sending this to my own event – Anniversary event,  Foodabulous, WTML, Makar Sankranti, Hot Beverages and Desserts in 45 Min, Cook like a celebrity Chef, Healthy Appetite, Winter Foods, Nutmeg, Julie's page, Cloves, Anu’s page, New U, Dish name starts with T