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Sweet Potato Pudding Recipe
Sweet potatoes are a delicious root vegetable with origins in Central/South America that can traced back to more than 5000 years ago. Sweet potatoes are both healthy and nutritious, they are a rich source of Vitamin A. They also contain several beneficial nutrients, antioxidants and have anti-inflammatory properties as well.
Here in the US, sweet potatoes are enjoyed mostly during the holiday season although they are available all year round. In India, sweet potatoes are enjoyed in both savory dishes & sweet desserts. One of my favorite ways to enjoy this humble vegetable is in a kheer or Indian pudding. In Marathi, sweet potatoes are known as “ratala” and in Hindi, they are called shakarkandi. My delicious Ratalyachi Kheer is a simple to make a treat that can be enjoyed any time of the year.
RATALYACHI KHEER (Sweet Potato Pudding)
1 large sweet potato, peeled & finely grated
2 cups whole milk
1 cup thick coconut milk
¼ cup dried fruits & nuts of choice (I used pistachios & golden raisins)
½ cup granulated sugar, to taste
3 tbsp ghee or butter
pinch of ground cardamom powder
pinch of ground allspice
pinch of freshly grated nutmeg
In a medium sauce pan on medium high heat, combine the milk and coconut milk together. Bring to a boil and reduce the mixture by one-third (2 cups). Set aside until needed.
In a heavy bottomed pan on medium high heat, add 1 tbsp of the ghee and sauté the dried fruits & nuts together until lightly brown and fragrant. Then remove the dried fruits and nuts, set aside until needed.
Now to the same heavy bottomed pan on medium high heat, add the remaining 2 tbsp of ghee. When hot, add the sweet potato and let cook until soft and completely tender (about 8 minutes or so). Then add in the sugar along with the reduced milk. Mix well to combine all of ingredients together and cook on low heat until your desired texture is reached. This kheer can be enjoyed with either a thick or thin consistency, depending upon your personal preference. But the kheer will further thicken as it cools. Finish the dish, by stirring in the spices (ground cardamom powder, ground allspice and freshly grated nutmeg). Mix well and transfer to a pretty serving bowl. Garnish with the dried fruits and nuts. Serve the kheer warm or chilled. If the kheer become too thick, just stir in a little milk or coconut milk.
For a decadent version of this dish, add a pinch of saffron to the milk/coconut mixture.
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Content copyright © 2015 by Sadhana Ginde. All rights reserved.
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