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Title :: Potato Kheer
Author :: jyotirmoy
Category :: Deserts
Ingredients ::
- 1 litre milk
- 1 medium sweet potato
- 1/3 cup sugar
- 1/4 tsp. cardamom powder
- 1 tbsp. fine vermicelli
- 1 tsp ghee
- 1 tsp. raisins
- 1 tsp. almonds slivered thinly
- 1 tsp. pistachios slivered thinly
This is a very filling dessert
Pressure cook sweet potato for 3-4 whistles till tender.
The skin will come off easily now, so peel neatly.
Chop into tiny pieces, or grate coarsely.
Heat ghee in a heavy pan, add vermicelli, stirfry till light golden.
Drain with a slatted spoon, keep aside.
Add hot milk, bring to a boil stirring occasionally.
Simmer for 7-8 minutes.
Add cooled sweet potato, cardamom powder, sugar.
Stir to dissolve sugar completely.
Add all other ingredients, simmer for 2 minutes.
Serve hot.
Always add the potatoes just few minutes before serving.
Reheat prepared kheer to a boil, add potato, resume boil, then serve.
Get a good sweet potato & some rose petals if you can but no essence please. Pressure cook the potato with a little water to which you add the rose petals. About 4 whistles will do. Take out the cooked sweet potato & let it cool.
Now take a 1 ltr carton of rich milk & start boiling it. Stir continuously & don’t let a film form on the surface. I always put on my head phones while reducing milk because this reducing is a very boring job so a bit of music helps, luckily we wont have to reduce so much in this case as the potato will add starch. After the milk has reduced by about 25% add 1/3 cup of sugar. Now here is a catch. During my sojourn in Europe I have found the sugar available there is much less sweet than what we get in India. May be most of it is white beet root sugar. So you may need to adjust the quantity of sugar. Stir till all the sugar gets dissolved.
To add a twist to the original recipe take some vermicelli & fry them golden brown in Ghee. Peel the potato carefully & slice in to slivers.
To the boiling milk, throw in some slivers of blanched almonds, hazel nuts & sultanas. Add the fried vermicelli. Add the potato slivers last & simmer for 3 minutes, sprinkle a bit of cardamom powder & serve warm.
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