Shakarkand ki Kheer

About Shakarkand ki Kheer

Ingredients

• Sweet potatoes (shakkarkand), boiled, peeled and mashed 1 cup
• Toned milk 4 cups
• Sago (sabudana), soaked for 2 hours 2½ tbsps
• Jaggery, grated 2 tbsps
• Fresh coconut, scraped 2 tbsps
• Thick coconut milk 3 tbsps
• Green cardamom powder ¼ tsp
• Salt 1 pinch

How to Make Shakarkand ki Kheer (Stepwise Photos)

Method

1. Boil milk in a deep non-stick pan, add sweet potatoes and sago and cook till well blended.
2. Add jaggery and coconut and stir till jaggery melts completely.
3. Add thick coconut milk and cook on low heat till the mixture thickens.
4. Add cardamom powder and salt and mix well.
5. Transfer into a serving bowl and cool down to room temperature. Keep the bowl in the refrigerator to chill.
6. Serve chilled.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps