Shakarkand Ki Kheer



Most people in India fast for various reasons. Mostly these fasts are related to their religious beliefs. During these fasts, they eat only specific food items. What is allowed and what is not also varies. In my nani's house(grandma), they never eat salt, roti, potatoes - these are some I remember now. Since these comprise their staple foods, they come up with innovative ways or substitutions of these - which is Sendha namak (rock salt) for sea salt, Singhare ka atta (Waterchestnut flour) for Whole wheat flour, shakarkand/sweet potato etc.

Shakarkand ki Kheer is what I learnt from them. It is made by thickening milk and adding grated sweet potato to it. I tried it out recently and it is definitly yummy and so I decided to blog it.


ShakarkandKheer


Preparation Time: 5 min
Cooking Time: 30-60 min
Serves: 2

Ingredients:

1 sweet potato, boiled and grated thick
3 cups whole Milk / 1 1/2 cup half and half
6 tblsp Sugar - Adjust it according to taste
1/2 tsp powdered cardamom
a pinch of saffron - optional
1 tblsp chopped nuts - Cashews, Almonds and Raisins - optional

Method:

  1. Add milk/half and half to a pan and bring to a boil. If using whole milk, simmer and let it thicken till it becomes 3/4-1/2 in volume. If using half and half (which is already thicked), simmer for about 5-10 min. Keep stirring occasionally so that it doesn't burn at the bottom of the pan. Remember that as the kheer cools it thickens a little more.
  2. Add grated sweet potato and boil for another 5 min.
  3. Stir in sugar, cardomom and saffron.
  4. Cool before serving. Some people like it hot/warm. Before serving top with chopped nuts.

Tips

  • You can use Rice, Carrots, Makhane, Shakarkand instead of Semiya. A few facts to note with these variations. For Rice kheer you need more milk and thicken it more - I usually simmer the milk for about an hour if using whole milk. All the othere need less milk and need to thicken lesser.

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