Sweet Potato Kheer
Quintessential Indian festive delight!
Kheer is a type of pudding that is usually made with 3 main ingredients - whole milk, sugar and rice. It's creamy and fragrant, thanks to all the aromatic spices used. The rice can be replaced with different ingredients that can add more variety to this traditional classic.
This Sweet Potato Kheer is a variation of the traditional classic. The Sweet Potato imparts a natural sweetness to this kheer. You can use a little bit of honey if you like your kheer sweeter.
Traditional kheer uses refined sugar and you all know that we don't consume refined sugar at home. We try to use natural sugar substitutes like dates, jaggery, honey etc. for most of our recipes.
Sweet Potatoes are a great sources of Beta-carotene. Our body converts it into Vitamin A. It is also a great source of complex carbohydrates and fiber, making it diabetic-friendly.
This recipe uses whole milk. If you are vegan, substitute the milk with Cashew milk or coconut milk and use maple syrup for sweetening the kheer. Tastes just as delicious!
Sweet Potato - 1/2 cup, cooked and grated
Whole Milk - 2 cups
Honey - 2 tbsp
Saffron - 1 pinch
Raisins - 1 tbsp
Slivered almonds - 1 tbsp
Cardamom powder - 1 pinch
Boil milk in a sauce pan on low-medium heat. Let it come to a boil.
Once the milk condenses a little, add the grated sweet potato and mix.
Add the saffron infused milk and combine well.
Allow the mixture to condense to half the quantity, stirring frequently in between.
Add honey (If needed). Always do a taste test before adding the honey.
Once the milk thickens to your liking, add the raisins, almonds, cardamom powder and combine well.
Turn off stove and allow the kheer to cool to room temperature.
Once cooled, transfer to serving dishes and garnish with crushed pistachios and slivered almonds.
Allow it to chill in the refrigerator for few hours. Best if left overnight!
Serve chilled and impress your guests this Diwali!
I've used very little cardamom in this recipe since it can overpower the taste of the sweet potato.
Keep stirring the kheer frequently to ensure you don't burn the mixture.
The kheer will thicken and become sweeter as it cools.