Sabudana sweet potato kheer recipe – Indian sweet recipe made from milk, sugar, tapioca pearls and boiled sweet potatoes. It is flavored with saffron and cardamom powder and garnished with chopped nuts.
Again here I come with one more fasting recipe which my mom taught me. The combination of sweet potato and sabudana in the sweet recipes is not that common or popular. But trust me it is so delicious. If you like the sweet potato then you will sure like this kheer.
The procedure of making kheer is same as the sabudana kheer. Only difference is the addition of boiled, cubed sweet potatoes.
In this kheer, sabudana are so soft and will melt in your mouth. While sweet potato pieces add some texture in it.
This sabudana sweet potato kheer is healthy. We are using very less sugar, because shakarkand will provide the natural sweetness to it.
Basic Info:
Preparation time: 2 hours
Cooking time: 30 minutes
Servings: 2-3
Cuisine: Indian
Category: Desserts
Ingredients:
Sabudana (sago or tapioca pearls) – 3 tablespoons
Sweet potato (shakarkand) – ½ cup, boiled, peeled and cubed
Milk – 3 cups
Sugar – 3-4 tablespoons
Saffron – few strands
Cashews – 1 tablespoon, chopped
Almonds – 1 tablespoon, chopped
Raisins – 1 tablespoon
Cardamom seeds powder – ¼ teaspoon
How to make Sabudana sweet potato kheer (Step by Step Recipe with Photos):
1) Wash the sabudana well. Then soak in enough water for 2 hours.
2) After two hours, discard the soaking water and let it drain.
3) While sabudana is soaking, boil or steam the sweet potato till it is soft. I have pressure cooked the sweet potato for 3-4 whistles (it was large sweet potato, so it took 4 whistles. So adjust the time accordingly). Once cool to touch, peel it and cut into small cubes.
4) Take milk in a heavy bottom pan, turn the heat on medium-high.
5) Let it come to a boil. Once it starts boiling, lower the heat to medium-low. and let it simmer.
6) Do stir every two minutes and make sure that milk is not sticking to the bottom and sides of the pan. Simmer till it reduces slightly and becomes thick. I have simmered for 10 minutes. I have started with 3 cups of milk and within this time, milk quantity is about 2 cups.
7) Now add soaked, drained sabudana.
8) Cook for 4-5 minutes. Or till sabudana becomes translucent and it starts to float on top.
9) Then add sugar.
10) Also add chopped cashews, almonds and raisins.
11) Also add pinch of saffron. Mix well.
12) Add cubed sweet potatoes.
13) Mix well. As sugar melts, it becomes little thin. So again let it simmer for 5-6 minutes. Or till you get the desired consistency of the kheer. Keep in mind that as it cools, it will also thicken more.
14) Then turn off the stove. Add cardamom powder.
15) Mix well and kheer is ready.
Serve the kheer warm or chilled. For serving chilled kheer, let the kheer come to room temperature then chill in the refrigerator for few hours. Once it is nice and chilled, you can serve.
Additional Info:
Taste: sweet
Shelf life: It stays good for 2 days in refrigerator in airtight container.
Serving suggestions: During the fasting, vrat or on regular days, this sabudana sweet potato kheer can be served as a dessert.
Tips, Variation:
Instead of cubed shakarkand, you can add grated raw sweet potato. In that case, In the separate pan you need to saute the raw grated sweet potato in a little bit of ghee. Saute till they are tender. and add in the kheer along with sugar and nuts.
You can reduce or increase the sugar quantity. Adjust it as per the sweetness of your sweet potato.
Here I have used Indian white sweet potato. You can use orange sweet potato that is available here in USA. But in that case, you need to increase the sugar quantity. Because orange is less sweeter than the white one.
Sabudana sweet potato kheer recipe (Printable):
Sabudana sweet potato kheer recipe
Print
Prep time
2 hours
Cook time
30 mins
Total time
2 hours 30 mins
Sabudana sweet potato kheer recipe - healthy kheer recipe for vrat or fasting
Author: Kanan
Category: Dessert
Cuisine: Indian
Yield: 2-3 servings
Ingredients
Sabudana (sago or tapioca pearls) - 3 tablespoons
Sweet potato (shakarkand) - ½ cup, boiled, peeled and cubed
Milk - 3 cups
Sugar - 3-4 tablespoons
Saffron - few strands
Cashews - 1 tablespoon, chopped
Almonds - 1 tablespoon, chopped
Raisins - 1 tablespoon
Cardamom seeds powder - ¼ teaspoon
Instructions
Wash the sabudana well. Then soak in enough water for 2 hours.
After two hours, discard the soaking water and let it drain.
While sabudana is soaking, boil or steam the sweet potato till it is soft. I have pressure cooked the sweet potato for 3-4 whistles (it was large sweet potato, so it took 4 whistles. So adjust the time accordingly). Once cool to touch, peel it and cut into small cubes.
Take milk in a heavy bottom pan, turn the heat on medium-high.
Let it come to a boil. Once it starts boiling, lower the heat to medium-low. and let it simmer.
Do stir every two minutes and make sure that milk is not sticking to the bottom and sides of the pan. Simmer till it reduces slightly and becomes thick. I have simmered for 10 minutes. I have started with 3 cups of milk and within this time, milk quantity is about 2 cups.
Now add soaked, drained sabudana.
Cook for 4-5 minutes. Or till sabudana becomes translucent and it starts to float on top.
Then add sugar.
Also add chopped cashews, almonds and raisins.
Also add pinch of saffron. Mix well.
Add cubed sweet potatoes.
Mix well. As sugar melts, it becomes little thin. So again let it simmer for 5-6 minutes. Or till you get the desired consistency of the kheer. Keep in mind that as it cools, it will also thicken more.
Then turn off the stove. Add cardamom powder.
Mix well and kheer is ready.
Serve the kheer warm or chilled. For serving chilled kheer, let the kheer come to room temperature then chill in the refrigerator for few hours. Once it is nice and chilled, you can serve.
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