Shakarkand ki Kheer

Shakarkand ki Kheer

By Chef Shantanu Gupte

From Health Mange More

Prep: 4 hours

Cook: 20 minutes

Method: Easy

Course: Mithai

Type: Indian

Key Ingredients:

Sweet potatoes and sabudana cooked with milk, jaggery and coconut milk to make a delicious kheer

Ingredients

Sweet potatoes (shakkarkand), boiled, peeled and mashed 1 cup
Toned milk 4 cups
Sago (sabudana), soaked for 2 hours 2½ tbsps
Jaggery, grated 2 tbsps
Fresh coconut, scraped 2 tbsps
Thick coconut milk 3 tbsps
Green cardamom powder ¼ tsp
Salt 1 pinch

Methods

Boil milk in a deep non-stick pan, add sweet potatoes and sago and cook till well blended.
Add jaggery and coconut and stir till jaggery melts completely.
Add thick coconut milk and cook on low heat till the mixture thickens.
Add cardamom powder and salt and mix well.
Transfer into a serving bowl and cool down to room temperature. Keep the bowl in the refrigerator to chill.
Serve chilled.

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