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Creamy Shakarkandi Rabdi Kheer – Navratri Special

Name: Creamy Shakarkandi Rabdi Kheer – Navratri Special
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3-4 People
Cuisine: Indian
Ingredients: 2 teaspoons Ghee; 150 grams (approx. 125g peeled and grated) Sweet Potato; 0.5 liter Full-fat Milk; 2 tablespoons Threaded Misri (powdered); 1/4 teaspoon Cardamom Powder; 8-10 (soaked in milk) Saffron Threads; 5-6 Almonds (chopped); for garnish Pistachios (chopped)

Recipe by Rajan Singh Jolly

Ready in40 min
Prep15 min
Cook25 min
CuisineIndian · North Indian
Serves3-4 People
DifficultyMedium
Calories~200 kcal

Creamy Shakarkandi Rabdi Kheer – Navratri Special

Ingredients

Main Ingredients

2 teaspoonsGhee
150 grams (approx. 125g peeled and grated)Sweet Potato
0.5 literFull-fat Milk
2 tablespoonsThreaded Misri (powdered)
1/4 teaspoonCardamom Powder
8-10 (soaked in milk)Saffron Threads
5-6Almonds (chopped)
for garnishPistachios (chopped)

Step-by-Step Instructions

1.Sauté Sweet Potato
Heat 2 teaspoons of ghee in a pan over low-medium heat. Add 125g of grated sweet potato (after peeling 150g) and sauté continuously for 5-6 minutes until it softens and releases a fragrant aroma.
2.Add Milk and Simmer
Pour 0.5 liter of full-fat milk into the pan. Increase the heat to medium and bring the milk to a boil. Once boiling, reduce the gas to low. Continuously scrape the malai (cream) from the sides of the pan and mix it back into the milk. Continue to cook, stirring occasionally, until the kheer thickens to a rabdi-like consistency, which takes about 10-12 minutes.
3.Add Sweeteners and Flavorings
Once the kheer has thickened, add 2 tablespoons of powdered threaded misri (or sugar/jaggery), 1/4 teaspoon of cardamom powder, 8-10 saffron threads soaked in milk, and 5-6 chopped almonds. Mix all ingredients thoroughly.
4.Final Cooking and Serving
Continue to cook the kheer for another 2-3 minutes after adding the sweeteners and flavorings, ensuring it doesn't stick to the bottom. The kheer should have a rich, rabdi-like texture. Turn off the gas. Transfer the kheer to a serving bowl. Let it cool completely, then chill it in the refrigerator before serving. Garnish with chopped pistachios and almonds.

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

3-4 People

Difficulty

Medium

Calories / Serving

~200 kcal

Recipe by Rajan Singh Jolly on YouTube

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Measurements

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All Ingredients

Main Ingredients

Ghee2 teaspoonsSweet Potato150 grams (approx. 125g peeled and grated)Full-fat Milk0.5 literThreaded Misri (powdered)2 tablespoonsCardamom Powder1/4 teaspoonSaffron Threads8-10 (soaked in milk)Almonds (chopped)5-6Pistachios (chopped)for garnish

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Sauté Sweet Potato
Heat 2 teaspoons of ghee in a pan over low-medium heat. Add 125g of grated sweet potato (after peeling 150g) and continuously for until it softens and releases a fragrant aroma.
Add Milk and Simmer
Pour 0.5 liter of full-fat milk into the pan. Increase the heat to medium and bring the milk to a boil. Once boiling, the gas to low. Continuously scrape the malai (cream) from the sides of the pan and mix it back into the milk. Continue to cook, stirring occasionally, until the kheer thickens to a rabdi-like consistency, which takes about .
Add Sweeteners and Flavorings
Once the kheer has thickened, add 2 tablespoons of powdered threaded misri (or sugar/jaggery), 1/4 teaspoon of cardamom powder, 8-10 saffron threads soaked in milk, and 5-6 chopped almonds. Mix all ingredients thoroughly.
Final Cooking and Serving
Continue to cook the kheer for another after adding the sweeteners and flavorings, ensuring it doesn't stick to the bottom. The kheer should have a rich, rabdi-like texture. Turn off the gas. Transfer the kheer to a serving bowl. Let it cool completely, then chill it in the refrigerator before serving. Garnish with chopped pistachios and almonds.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 3 swaps

No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads