Sweet potato kheer recipe – As the name says, It is made from sweet potato. Milk and sugar are used just like any other kheer recipe.
Sweet potato is called shakarkandi in Hindi and so this recipe is called shakarkandi ki kheer.
This is one of the tuber vegetables. So it is allowed during the Hindu fasting or vrat. So this kheer can be consumed during the vrat. When it comes to sweet potato, I usually prefer just plain, boiled or steam one. On occasion, I make sweets like this kheer or sweet potato halwa, sweet potato ladoo.
During this cooking process, grated sweet potato will be cooked until it gets really soft. So while eating, the grated pieces will melt in your mouth.
Since this vegetable has already slightly sweet taste, we will be adding very little sugar.
How to make sweet potato kheer recipe?
1) First scrub and wash the sweet potato well. Then peel the skin,
2) Now using a box grater start grating it. Keep the grated sweet potato into the bowl of cold water till needed. Alternately you can use a food processor for the grating job.
3) Heat the ghee in a pan on medium heat. Once hot add almonds and cashews. Fry till they are light brown in color.
4) Then drain the excess ghee and remove them into a small bowl or plate.
5) Now drain the water from sweet potato. In the remaining ghee, add that and mix.
6) Saute for 3-4 minutes. You will notice that it is starting to soften.
7) Now add milk and bring it to a simmer.
8) Continue simmering on low-medium heat for around 8-10 minutes or the milk is thickened.
9) Milk is thickened but still not the right kheer consistency. When you take a ladleful of it and pour it back. You will notice that milk and sweet potato stay separated.
10) Now add sugar.
11) Mix and continue cooking for 3-4 minutes.
12) Now add saffron and cardamom powder. Mix and cook for a minute.
13) Now check the kheer consistency. When you take ladleful and pour it back, you will see both will fall together, no more separation. This is perfect. If yours is not like this, continue cooking for a couple of minutes and then check again.
14) Then turn off the stove and add fried almond and cashews.
You can serve this kheer warm. Or let it come to room temperature and then chill in the fridge and serve.
Serving suggestion: Enjoy this as a dessert after your meal. During Navratri vrat or upvas, this kheer can be consumed as a sweet.
Check out other kheer recipes for vrat
Sabudana sweet potato kheer // Sabudana kheer // Lauki ki kheer // Vrat ke chawal ki kheer
Sweet Potato Kheer Recipe (Shakarkadi ki Kheer)
Ingredients
- 1 tablespoon Ghee (clarified butter)
- 5-6 Almonds chopped or sliced
- 5-6 Cashew nuts chopped
- 1 medium or 1 ¼ cup Sweet potatoes peeled, grated
- 2 cups Milk
- 3-4 tablespoons Sugar
- ¼ teaspoon Green cardamom seeds powder
- 2-3 strands Saffron optional
Instructions
Preparation:
- First, scrub and wash the sweet potato well. Then peel the skin,
- Now using a box grater start grating it. Keep the grated sweet potato into the bowl of cold water till needed.
- Alternately you can use a food processor for the grating job.
Making sweet potato kheer recipe:
- Heat the ghee in a pan on medium heat.
- Once hot add almonds and cashews. Fry till they are light brown in color.
- Then drain the excess ghee and remove them into a small bowl or plate.
- Now drain the water from sweet potato. In the remaining ghee, add that and mix.
- Saute for 3-4 minutes. You will notice that it is starting to soften.
- Now add milk and bring it to a simmer.
- Continue simmering on low-medium heat for around 8-10 minutes or the milk is thickened.
- Now add sugar. Mix and continue cooking for 3-4 minutes.
- Now add saffron and cardamom powder. Mix and cook for a minute.
- Now check the kheer consistency. When you take ladleful and pour it back, you will see both will fall together, no more separation. This is perfect.
- If yours is not like this, continue cooking for a couple of minutes and then check again.
- Then turn off the stove
- add fried almond and cashews.
Ketaki P
You can also boil the sweet potatoes and blend them with sugar in a mixer blender and then boil them with slight milk. This gives it a very thick consistency , that of a rabdi.
Kanan
Nice recipe idea.
Thank you for sharing.