Ingredients

• 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.

Instructions

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 tbsp. 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 tbsp. of raisins.