Sweet Potato Kheer (Shakarkandi Kheer) – Winter Special Dessert

Step 1: Prepare Sweet Potatoes

Wash the sweet potatoes thoroughly. Peel the skin using a peeler or knife. Grate the peeled sweet potatoes using the fine side of a grater directly into a bowl of tap water to prevent them from turning black.

Step 2: Wash Grated Sweet Potatoes

After grating all the sweet potatoes, wash them 2-3 times by changing the water until the water runs clear and most of the starch is removed. Drain the sweet potatoes in a colander for 5-10 minutes to remove excess water.

Step 3: Sauté Sweet Potatoes

Heat 2 tablespoons of clarified butter (ghee) in a pot over medium flame. Add the drained grated sweet potatoes to the pot. Sauté on medium flame for 3-4 minutes until they start to soften.

Step 4: Cook Sweet Potatoes Until Soft

Cover the pot and cook the sweet potatoes on a slow-medium flame for 8-10 minutes, stirring occasionally in between to ensure even cooking and prevent burning. The sweet potatoes should become very soft.

Step 5: Add Milk and Simmer

Pour 1.5 liters of full-fat milk into the pot with the softened sweet potatoes. Mix well and bring to a boil. Reduce the flame to slow-medium and simmer for 20-25 minutes, stirring frequently until the kheer thickens.

Step 6: Incorporate Flavorings

Once the kheer has thickened, add 4 tablespoons of milk powder (optional) and 1/2 teaspoon of cardamom powder. Mix quickly and thoroughly to prevent lumps. Add 1/2 cup of sugar (or to taste) and mix until dissolved. Optionally, add 2-3 tablespoons of condensed milk for extra richness and sweetness, then mix well.

Step 7: Final Simmer

Continue to cook the kheer on medium to low flame for another 2-3 minutes after adding the flavorings, stirring constantly.

Step 8: Prepare Fried Nuts

In a separate small pan, heat 2 tablespoons of clarified butter (ghee) over slow flame. Add 2 tablespoons of sliced coconut and 2-4 tablespoons of mixed nuts (almonds, pistachios, cashews). Fry for about 1 minute until lightly golden and fragrant.

Step 9: Combine and Finish

Pour the fried nuts and coconut along with the ghee into the simmering kheer. Mix well and cook for another 2-3 minutes until large bubbles appear, indicating the kheer is fully cooked and thickened.

Step 10: Serve and Garnish

Remove the kheer from heat. Serve hot or chilled in serving bowls. Garnish with additional chopped nuts, sliced coconut, or whole cashews as desired.

• Use thin, desi (local) sweet potatoes for better flavor and natural sweetness, reducing the need for excess sugar.

• Immediately place grated sweet potato into water to prevent oxidation (blackening) and remove excess starch.

• Stir the sweet potato frequently while cooking to ensure even softening and prevent it from sticking to the bottom of the pot.

• The kheer will naturally thicken further as it cools, so don't over-thicken it on the stove.

• This kheer can be enjoyed both warm and chilled, depending on your preference.

• Adjust the amount of sugar and condensed milk according to your desired sweetness level.

• Experiment with different types of nuts or dried fruits for varying textures and flavors.

• For a richer flavor, you can add a pinch of saffron soaked in warm milk.