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
Method:
- 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.
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh
Delicious Kheer's Index
