Kanagachi Kheer (Sweet Potato Pudding)
Kanagachi kheer is a sweet dish made from sweet potatoes, sabudana (sago), milk and sugar; flavoured with cardamom, cashew nuts and almonds. Another variant is prepared with coconut milk and jaggery, flavoured with turmeric leaf or cardamom. It can be served hot or chilled, as a part of main course or as a dessert. It can even be prepared for fast (upvas).
Measurement: 1Cup = 180 ml
Serves: 4
Ingredients:
- Sweet potatoes – 1/4 kg
- Sabudana (sago) – 1/2 cup
- Milk – 400 ml (for hot kheer) to 500 ml (for chilled kheer)
- Sugar – 1/3 cup or as per your requirement
- Ghee – 1 tbsp
- Green cardamom – 1 to 2
- Vanilla essence – 2 drops (optional)
- Cashew nuts and almonds – as per your requirement
- Salt to taste
Procedure:
- Wash and soak sabudana at least for 1 hr.
- Peel and dice sweet potatoes (medium size), immerse them in water to prevent darkening.
- Heat ghee in a pan and sweet potatoes, saute them.
- Add sufficient water (2 cups approx.)
- Add little bit of salt and cook.
- In the meanwhile, boil milk and powder the cardamom with mortar and pestle.
- When sweet potatoes are about to cook, add sabudana, add water if necessary. Stir occasionally.
- When sabudana is done, add cashew nuts and 400 ml milk. Stir well and simmer for 2 min.
- Add sugar and simmer for another 2 min.
- Add vanilla essence and stir well.
- Put off the flame and add cardamom powder.
- Let it cool.
- Refrigerate for 2 hrs.
- Add remaining milk and stir well.
- Garnish with shredded almonds and serve chilled.
Tip:
- If you want thin consistency, then add more milk or use less sabudana.
- If you are preparing it for the fast, then don’t use vanilla essence (if you are avoiding artificial products).
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