Sweet potato kheer - A deliciously rich, creamy pudding made from grated sweet potatoes, sugar and milk with a nice flavor of cardamom, saffron and rose water.
Sweet potato is called shakarkandi in Hindi and so this recipe is called shakarkandi kheer.
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❤️ About This Sweet Potato 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. Other sweet using this tuber - sweet potato halwa.
The sweet potatoes are naturally sweet in the taste. So we are added less amount of sugar here.
During the kheer cooking process, grated sweet potato will be cooked until it gets really soft. So while eating, the grated pieces will melt in your mouth.
🧾 Ingredient Notes
Here is the pic of the ingredients used in making delicious sweet potato kheer. All the ingredients are very easily available.
- Sweet potato: Here I have used the Indian sweet potato which has white flesh. You can use the orange sweet potato which is widely available in American stores. But keep in mind that the orange one is less sweet than the white one. So increase the amount of sugar slightly after giving it a taste test.
- Milk: To get the rich, creamy kheer I would highly suggest using full-fat whole milk. Low-fat or fat-free milk won’t give good results.
- Saffron and Rose water: Both adds nice fresh flavor and also make kheer aromatic.
- Nut: As a garnish, I have used almonds and cashews. You can use a single nut type only of mix and match. You can use pistachios or even use raisins.
👩🍳 How To Make Sweet Potato Kheer?
1) Wash the sweet potato really well by scrubbing it and get rid of all the dirt. Peel the skin and discard.
2) Now grate it using a box grater or a food processor. Keep the grated sweet potato into the bowl of cold water until needed to avoid discoloration.
3) Heat the ghee in a pan on medium heat. Once hot add chopped almonds and cashews.
4) Saute with stirring constantly until nuts become lightly golden and toasted. Drain the excess ghee and remove it to a bowl and keep it aside.
5) In the remaining ghee, add the grated sweet potato. Make sure to drain the water before adding it into the ghee.
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. Continue simmering on low-medium heat for around 8-10 minutes or the milk is thickened. Do stir occasionally to avoid milk sticking and scorching.
8) 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.
9) Add sugar. Mix and continue cooking for 3-4 minutes.
10) Add saffron and cardamom powder. Mix and cook for a minute.
11) 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.
12) Turn off the stove and add fried almonds and cashews. Serve this kheer warm or chilled as per your liking.
FAQ
Yes, you can use boiled, grated potato instead of raw. If so simmer the milk for few minutes first and when milk thickens slightly add boiled, grated one and continue cooking.
Make sure not to over-boil the potato that it gets mushy instead of grated shreds.
Check Out Other Kheer Recipes For Vrat
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📋 Recipe Card
Sweet Potato Kheer (Shakarkandi 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
- Wash the sweet potato really well by scrubbing it and get rid of all the dirt. Peel the skin and discard.
- Now grate it using a box grater or a food processor. Keep the grated sweet potato into the bowl of cold water until needed to avoid discoloration.
- Heat the ghee in a pan on medium heat. Once hot add chopped almonds and cashews.
- Saute with stirring constantly until nuts become lightly golden and toasted. Drain the excess ghee and remove it to a bowl and keep it aside.
- In the remaining ghee, add the grated sweet potato. Make sure to drain the water before adding it into the ghee. 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. Do stir occasionally to avoid milk sticking and scorching.
- 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.
- Add sugar. Mix and continue cooking for 3-4 minutes.
- 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.
- Turn off the stove and add fried almonds and cashews. Serve this kheer warm or chilled as per your liking.
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.