Ingredients

The following ingredients have 4 Servings
  • 1 litre Full Fat Milk
  • 250 g Sweet Potato / Shakarkandi
  • 1 tsp Cardamom Powder
  • 1/4 cup Sugar
  • 10-15 strands Saffron (Soaked in 2 tbsp milk)
  • Almond and Pistachio slivers for garnishing

Instruction

  • Boil the shakarkandi till soft.
  • Do not overcook as it will become mushy.
  • Peel and grate.
  • Heat milk in a heavy bottom pan.
  • When the milk comes to a rolling boil, add grated shakarkandi.
  • Cook till the kheer is reduced to almost half and is creamy and thick.
  • Add sugar, cardamom powder and saffron soaked in milk and cook for another minute.
  • Serve hot or chill in refrigerator before serving.
  • Garnish with almond and pistachio slivers.