What do you want after a luxurious meal that satiated all the senses? A scrumptious dessert or rather a fulfilling finale that has all that jazz. The delectable shakarkandi ki kheer is just that.
In the month of October, sweet dishes pop-up on our tables with the regularity of a leitmotif. Starting from Navratras and ending with Diwali, the whole thirty-odd days are sweet bombardment to our senses and appetite. For me, it is all about cooking special foods and bringing in the festive spirit, the right way.
With every meal more lavish and more decadent than the next, I wanted to create a dessert that’s equally delicious, yet soothing. A little creative thinking and a call to an old friend (who, as I said on Instagram, is also a Food Goddess) led to the creation of a creamy, textured Shakarkandi ki Kheer ( sweet potato kheer).
How To Make Shakarkandi Ki Kheer?
Shakarkandi or, as many of you recognize, Sweet Potato has a naturally honeyed flavor. What does that mean? Well, my family and I got to binge on a sweet dish with nary a health-guilt. After all, the kheer was utterly free of refined sugar!
Have I tempted you enough yet? No? Did I mention it was superbly easy to make?
Begin by cooking coconut milk till it thickens slightly and then add sweet potato, cardamom powder and almond meal. I prefer to cook and puree shakarkandi / sweet potato before mixing it in the milk, though if you wish for an even easier version simply grate the sweet potatoes.
Why did I use almond meal? Ground almonds bring an essence of nuttiness to the sweet potato pudding which, trust me, is divine. They also make the dessert richer.
Keep simmering the kheer till it gets that thick, creamy consistency, and the kitchen is full of mouth-watering aroma. Take it off the heat and mix in jaggery powder.
That’s it; the kheer is ready.
How To Serve Shakarkandi Ki Kheer?
How you serve a dish is as important as the love you pour in when making it. So, for the finishing touches, top off the kheer with vibrant saffron threads, rose petals, crunchy coconut flakes, almond, and pistachio slivers. I prefer to serve it chilled, while my son loved it warm. I’ll let you be the best judge!
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Shakarkandi ki Kheer
- 600 ml Coconut milk
- 300 gms Sweet Potato/ Shakarkandi, cooked and pureed
- 1/2 cup Almond meal/ Ground Almonds
- 1 tsp Cardamom powder
- 3-4 tbsp Jaggery powder
- 1/2 tsp Saffron soaked in 2 tbsp warm milk
- 2 tbsp Melon seeds For topping
- Coconut flakes,Pistachio, Almond slivers, Dried rose petals For topping
- Heat coconut milk in a heavy bottom pan. Cook till it reduces by a quarter.
- Add the cardamom powder, almond meal, and shakarkandi ( sweet potato) puree. Cook till thick and creamy, stirring occasionally.
- Take the kheer off the heat. Stir in the jaggery powder and saffron. Taste and adjust for sweetness.
- Top with melon seeds, coconut flakes, rose petals, pistachio, and almond slivers.
- Serve warm or chilled. Enjoy!