Thursday, September 22, 2011

Shakkarkand ki kheer -Vrat special (Sweet Potato 'n' Milk pudding)

Indians have a lot of festivals and prayer ceremonies throughout the year. Fasting or vrat or upwaas are an intricate part of it. Special sweet and savory items are made on that day. This pudding is a common dish prepared on the day of fasting. Though mostly made on religious days, it easily serves as a normal dessert at lunch or dinner.


1. Sweet Potato/ Shakkarkand- 3 medium sized
2. Milk (low fat)- 350 ml + more (to thin it to liking)
3. Sugar- 3 spoons or as per taste
4. Cardamom (elaichi)- powdered, 1/2 tsp
5. Saffron (Kesar)-1-2 strands
6. Almonds-3-4 & Pistachios-4-5
(All dry fruits are optional, you can also add raisins and/or cashews in the pudding)


1. Pre-heat the oven at 210°C.

2. Keep the sweet potatoes in the oven for 20-25 min. keep turning every 10 min. Alternately, you can just boil them in the pressure cooker, but it'll differ a little in flavor. 

3. When its done, remove from oven and keep outside to cool a bit.

4. Remove skin and cut into small pieces.

5. Heat milk in a pan and add the roasted sweet potato in it.

6. Stir and let it cook at medium heat.

7. Mash the potato pieces with the back of the spoon.

8. Add  the saffron strands.

9. Cook for about 10-12 min.

10. Pound the almonds and pistachios coarsely.

11. Add elaichi/cardamom and mix.

12. Add milk if the pudding becomes too thick for your liking.

13. Garnish with coarse mix of almonds and pistachios and serve hot.

Note: You can chill it in the refrigerator and serve cold also. It'll be equally delightful; especially in summers.

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