Though sweet potatoes are available throughout the year in Canada, they are mostly seasonal during fall and early winter. Economical, nutritious, versatile, they taste delicious boiled and irresistible when elevated into a dessert like pie or kheer. Sweet potato kheer is a traditional pudding prepared by the Hindu Goan community for various festivals. A quick and easy coconut-based dessert made with few ingredients.
Diced cubes of sweet potato are cooked with coconut milk and sugarcane jaggery. The mixture thickened with roasted vermicelli, flavoured with turmeric leaves and cardamom powder. Garnished with toasted cashew nuts that add texture to this kheer, which is creamy and incredibly delectable. Vermicelli can be substituted with either sabudana (sago) or a teaspoon of rice flour.
For health benefits on sweet potatoes, click here.
Diced cubes of sweet potato are cooked with coconut milk and sugarcane jaggery. The mixture thickened with roasted vermicelli, flavoured with turmeric leaves and cardamom powder. Garnished with toasted cashew nuts that add texture to this kheer, which is creamy and incredibly delectable. Vermicelli can be substituted with either sabudana (sago) or a teaspoon of rice flour.
For health benefits on sweet potatoes, click here.
 |  |
Sweet Potato Kheer
(Serves 4 to 6)
Ingredients:
1 sweet potato, about 278 grams
1/2 cup sugarcane jaggery (grated)
4 cups fresh coconut milk or 2 cans coconut milk (400 ml each)
1 medium-sized turmeric leaf
1/2 cup vermicelli (broken into pieces and roasted)
1/8 teaspoon cardamom powder
1 teaspoon ghee
1/4 cup cashew nuts (chopped)
a pinch of salt
Method:
Wash, peel sweet potato and cut into small cubes.
In a saucepan, heat coconut milk with diced cubes, jaggery, turmeric leaf and a pinch of salt. Simmer and by the time, the mixture comes to a boil, the sweet potato cubes will be tender. Stir in the vermicelli and cardamom powder. Cook for a couple of minutes to thicken. Remove from heat.
Toast cashew nuts in melted ghee.
Serve kheer warm or chilled, garnished with cashew nuts after discarding the turmeric leaf.
Note:
(Serves 4 to 6)
Ingredients:
1 sweet potato, about 278 grams
1/2 cup sugarcane jaggery (grated)
4 cups fresh coconut milk or 2 cans coconut milk (400 ml each)
1 medium-sized turmeric leaf
1/2 cup vermicelli (broken into pieces and roasted)
1/8 teaspoon cardamom powder
1 teaspoon ghee
1/4 cup cashew nuts (chopped)
a pinch of salt
Method:
Wash, peel sweet potato and cut into small cubes.
In a saucepan, heat coconut milk with diced cubes, jaggery, turmeric leaf and a pinch of salt. Simmer and by the time, the mixture comes to a boil, the sweet potato cubes will be tender. Stir in the vermicelli and cardamom powder. Cook for a couple of minutes to thicken. Remove from heat.
Toast cashew nuts in melted ghee.
Serve kheer warm or chilled, garnished with cashew nuts after discarding the turmeric leaf.
Note:
- Place sweet potato cubes in water to prevent them from darkening until ready to use.
- Sabudana (tapioca pearls) or rice flour are added instead of vermicelli. Soak 1/2 cup sabudana with just enough water to cover for a couple of hours before cooking with rest of the ingredients. In case of rice flour use 1 teaspoon.
- Kheer thickens when chilled.
