Inspired by: Ginger sweet-potato dessert soup
- Vata seasonOct – Dec in the north
Sweet Potato in Ginger Syrup (Fan Shu Tang)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 30 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Sweet potato (shakarkandi) | cubed | 400 g | 2000 g | |
| Ginger, fresh | 8 slices, smashed | 30 g | 150 g | |
| Jaggery (gur) | 3 tbsp | 40 g | 200 g | |
| Water | 3¾ cups | 900 ml | 4500 ml | |
| Red dates / jujube (dried) | 4 red dates | 20 g | 100 g |
Method
How to cook it
Step 1: Simmer ginger and dates in water 10 minutes.
Step 2: Add sweet potato; simmer 15 minutes until tender.
Step 3: Add jaggery; dissolve; serve warm.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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