Creamy Sweet Potato Kheer: A Beloved Bengali Dessert
2 hours 22 minutes
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About Creamy Sweet Potato Kheer: A Beloved Bengali Dessert
Indulge in the warm embrace of Creamy Sweet Potato Kheer, a Bengali dessert that whispers of comfort and nostalgia. Imagine tender sweet potatoes melting into a luscious pudding, infused with the rich sweetness of jaggery and the gentle warmth of milk.A touch of ghee adds a luxurious richness, while plump raisins offer bursts of sweetness in every spoonful. This simple yet elegant recipe elevates the humble sweet potato into an irresistible treat.Perfect for any occasion, this kheer is a delightful way to experience the magic of Bengali cuisine.
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Recipe Time & More
Prep1 hour 10 minutes
Cook1 hour 12 minutes
Total2 hours 22 minutes
Ingredients
Flavor & Garnish
- 2/3 tbsp Ghee
- 3/4 tbsp Raisins
- 2/3 Bay Leaves
Instructions
- In a heavy-bottomed pot or kadai, heat the ghee over medium heat. Add the bay leaves and sauté for a few seconds until fragrant. This infuses the ghee with the aromatic flavor of bay leaves.
- Add the chopped sweet potatoes to the pot. Stir well to coat them in the ghee. Sauté for about 10-15 minutes, stirring occasionally, until the sweet potatoes soften slightly.
- Add the milk and jaggery to the pot. Stir well to dissolve the jaggery. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes, or until the sweet potatoes are completely cooked and have broken down, creating a creamy consistency. Stir occasionally to prevent sticking.
- Stir in the raisins. Continue to simmer for another 5 minutes to plump the raisins. Remove the bay leaves before serving.
- Serve the Sweet Potato Kheer warm, garnished with a few extra raisins if desired. It can also be enjoyed chilled.
Recipe Notes
Good To Know
- For a richer flavor, lightly roast the sweet potato chunks in desi ghee before simmering them in milk. This enhances the nutty aroma and adds depth to the kheer.
- Adjust the texture by mashing or pureeing the sweet potatoes before adding them to the milk for a smoother kheer, or leave some chunks for a more rustic feel.
- To prevent curdling, let the milk cool slightly before stirring in the jaggery, as direct heat can cause the milk to split.
- Garnish with cardamom powder or chopped nuts like pistachios and almonds for an extra touch of flavor and visual appeal.
- Sugar can be used as a substitute for jaggery.
Expert Tips
- Soaking the sweet potatoes for about 30 minutes before cooking can help them soften and reduce cooking time.
- Infuse the milk with whole spices like cardamom pods and a cinnamon stick while simmering for a more aromatic kheer. Remove the spices before serving.
- For a creamier texture, use full-fat milk or a combination of milk and cream.
Storage Instructions
- Store leftover kheer in an airtight container in the refrigerator for up to 3 days.
- Gently reheat on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 21gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 12mgFiber: 1gSugar: 13g
Jayashree Mallick
Articles: 4
6 Comments
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I’m thrilled to try this recipe!
Yum! This recipe is a must-try.
I’m not hurting your feelings for your mother ‘s recipe, but just comment only for your knowledge that Radish and milk are Not good for health (incompatible food) according to Ayurveda. As a Ayurveda doctor it’s my duty to aware you about it. You can refer for this in ayurvedic books or from Google. Radish and milk is Viruddha Aahar.
This looks divine! Can’t wait to make it.
Absolutely mouthwatering! Great share.
This is amazing! Excited to make it.