Mamta's Kitchen

Sweet Potato Milk Pudding

Kheer, Shakarkandi ki

Mamta Gupta

Pictures: Top-Raw Sweet potato, Middle-Grated Sweet Potato, Bottom-Ready Kheer

This recipe is based on Mrs. Vinodini Rastogi’s Carrot Milk Pudding/Kheer recipe. You can make it with artificial sweetener, instead of sugar, making it suitable for diabetics. Serve 4


  • 1/2 litre or 1 pint milk

  • 1 medium or 200 gm. sweet potato, peeled and grated coarsely

  • 1/2 tsp. cardamom powder (green ones)

  • A few strands of saffron

  • 1 tbs. ground rice powder (available in packets from most supermarkets)

  • Sweetener or sugar to taste.


  1. Bring milk to boil and add grated sweet potato. Simmer until sweet potatoes are soft, approximately 20 minutes.

  2. Dissolve rice powder in 2 tbs. water and add to the simmering kheer.

  3. Add saffron threads and continue to simmer for a few more minutes, until it thickens like rice pudding.

  4. Turn heat off, add sweetener/sugar and cardamoms and stir.

  5. Serve chilled in summers and warm in winters.

  6. You can add a 3-4 chopped almonds and 1 tbs. of raisins.

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