Sweet stuff - Sweet potato kheer

How many times do you pick up sweet potatoes on your grocery trip? I for one can easily avoid this particular spud for months without even realizing it, yet here I am posting my second dish with the vegetable in less than four months.

Well it's because I just couldn't let JFI pass without blogging about my favoritest (one needs to create a new word for such a dish!) kheer. It is one of the few Konkani desserts that uses coconut milk rather than coconut.

The authentic version has both thick (first extract) and thin (second extract) milk but I couldn't resist the temptation to reduce a teensy bit of calories and used only thin milk. I also added some roasted vermicelli for a crunch. Whatever you do, just don't add too much jaggery; the kheer should retain the flavor of the sweet potato.

RATALYACHI KHEER (Sweet Potato Pudding)
(serves 3-4)
3 medium size sweet potatoes
1/3 cup grated jaggery or to taste
5-6 cardamoms, peeled and powdered
1 1/2 cups thin coconut milk (I used canned)
1 tbsp vermicelli roasted in 1 tsp ghee (optional)
cashews/ pistachios for garnish (optional)

Peel the potatoes and slice them. Add just enough water to cover and boil until tender. Drain excess water if necessary. Mash potatoes coarsely.

Add jaggery and cardamom powder. Mix well. Next add coconut milk, stir and bring to a gentle boil on low heat. Add roasted vermicelli and simmer for a minute.

Spoon into individual bowls, garnish with nuts and serve chilled (or warm if you prefer).

* If you want a creamier kheer add upto 4 tablespoons of thick milk before removing from heat.

Entry for JFI/ Coconut

Tags: sweet potato ratala kheer payasam payas pudding upvaas ekadashi sankashti faral hashale