Sweet Potato Kheer – Creamy & Delicious

Ready in

45 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Very Mild
Recipe by Healthy Recipes Home by Malika Khurana on YouTube
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Measurements
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All Ingredients

Main Ingredients

All Ingredients

For Garnishing

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Boil the Milk

    Pour 1 liter of full-fat milk into a heavy-bottomed kadhai (or pot). Bring the milk to a full boil over high flame, stirring occasionally to prevent it from sticking. Once boiled, the flame to low.

  2. Prepare Sweet Potatoes

    Take two medium-sized boiled sweet potatoes. Peel their skin and cut them into smaller pieces. Press the sweet potato pieces through a fine-mesh sieve using a spatula or spoon to remove any fibrous strands. This step is crucial for a smooth kheer texture.

  3. Add Sweet Potato to Milk

    Add the sieved sweet potato pulp to the boiling milk. Mix thoroughly with a spatula, ensuring no lumps remain. Continue to cook on low flame, stirring occasionally.

  4. Add Flavorings

    Add 1/4 teaspoon of cardamom powder and a few strands of saffron (optional) to the kheer. Stir well to combine the flavors.

  5. Chop Dry Fruits

    Finely chop the pistachios, almonds, and cashews. A small chopper can be used for this, or you can chop them manually with a knife.

  6. Incorporate Secret Powder

    Add 1/4 cup of the homemade secret powder to the kheer. Mix it in thoroughly until it is fully incorporated and the kheer starts to thicken. (For details on making the secret powder, refer to the video description or i-button).

  7. Add Dry Fruits and Sweetener

    Add a portion of the chopped dry fruits (almonds and pistachios) to the kheer, reserving some for garnishing. Then, add 1/4 cup of desi khand (or your preferred sweetener like sugar, jaggery, stevia, or date paste) to taste. Stir until the sweetener dissolves completely.

  8. Cook to Perfection

    Continue to cook the kheer on low flame for a few more minutes, stirring constantly, until it reaches a thick, creamy consistency. The kheer will thicken further upon cooling. Once the desired consistency is achieved, turn off the flame.

  9. Serve and Garnish

    Pour the hot kheer into serving bowls, such as traditional clay pots. Garnish generously with the remaining chopped dry fruits (cashews, pistachios, and almonds). Serve warm or chilled as per your preference.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 2 swaps

  • 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
AllergensThis recipe contains dairy and nuts.
DairyNuts

Variations

Simple ways to adapt this recipe.

  • Substitute desi khand with regular sugarIngredient swap

    Jaggery, stevia powder, or a paste made from soaked dates.

  • Serve the kheer warm during

    Serve the kheer warm during winters or chilled during summers, according to preference.

  • Experiment with different dry fruits for garnishing

    Such as walnuts or pecans.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipEnsure to Sieve the Boiled

    Ensure to sieve the boiled sweet potato to remove any fibrous strands for a smooth kheer texture.

  • Cooking tipStir the Milk Frequently While

    Stir the milk frequently while boiling to prevent it from sticking to the bottom of the pan.

  • Cooking tipThe Kheer Will Thicken Further as It Cools

    So adjust cooking time accordingly for your preferred consistency.

  • Flavour tipFor an Extra Rich Flavor

    Consider adding milk powder or condensed milk.

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