Sweet Potato Milk Pudding
Kheer, Shakarkandi ki
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.
Bring milk to boil and add grated sweet potato. Simmer until sweet potatoes are soft, approximately 20 minutes.
Dissolve rice powder in 2 tbs. water and add to the simmering kheer.
Add saffron threads and continue to simmer for a few more minutes, until it thickens like rice pudding.
Turn heat off, add sweetener/sugar and cardamoms and stir.
Serve chilled in summers and warm in winters.
You can add a 3-4 chopped almonds and 1 tbs. of raisins.