Step-by-Step Instructions

1. 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, reduce the flame to low.

2. 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. 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. 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. 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. 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. 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. 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. 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.