Sweet potato dessert recipe

 Sweet potato  gulab jamun with rabri

Traditionally, we make kheer with milk and rice at home but sweet potato/shkarkandi. kheer is one of my family favourite desserts. personally, Sweet potato kheer is the one sweet I will never say no to it. Sweet potato is rich in vitamin-A, vitamin-C, and a good source of vitamin D and high in B6. Sweet potato kheer is very delicious creamy and filling.
So, let’s go to cook are you ready to cook #but you need the recipe, let’s go to post. I would like you to try this recipe and please tell me how it turns out for you.Like to hear something from you.
What we need
2 cup boiled and mashed sweet potato/shkarkandi
1 tablespoon all-purpose flour/maida or Arrowroot powder
1 pinch soda bi carb
3 cup milk full cream
¼ teaspoon cardamom powder
1 hand full almond and cashew nuts soak in water
2 tablespoon sugar
Ghee or oil for frying

How to make

Firstly, boil and peel the sweet potato.
Take ¾ cup sweet potato and mass them save remaining sweet potato. Peel the almond skin and make grind cashew nuts and almond together to make the paste. Bring milk to a boil, then turn heat to low add grated sweet potato stir boil, again now add sugar, almond, cashew nuts paste stir and simmer heat for 5-minute stir time to time to avoid sticking the bottom of the pan.
Now take remaining sweet potato and mash with masher or spoon make lump free. Mix all-purpose flour and knead.It will become like a smooth dough. Make an equal size small ball and keep aside. Heat ghee in a pan on medium heat and fry all balls in golden brown colour. Once done with frying add all balls in hot the milk mixture stir cook another 2-3 minutes on simmer, add cardamom powder and turn off heat leave for 20 minutes. Serve room temperature or chilled.

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Sweet potato gulab jamun can be made without milk see recipeSweet potato gulab jamun

 

 

 

 

 

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