In this article we will offer you a dessert recipe that will give a twist to your usual 'vrat-wala khana' as the country prepares for the Hindu festival - Maha Shivratri, which falls on 11 March this year.
If you are asked about the dishes you can eat during some fasting, some of the most popular ones you can think of are definitely vrat wale aloo, sweet potato chaat and sabudana khichdi. It is referred to as Shakarkandi Ki Kheer (Sweet Potato Pudding).Instead of some other dessert, try this kheer this year which includes the goodness of sweet potato and milk.
Before that let’s know what more goodness does this recipe has apart from its delicious taste.
Sweet potatoes are particularly rich in beta-carotene, the antioxidant responsible for the bright orange colour of the vegetable. These are a great source of carbohydrates, vitamins, and minerals. They are also rich in antioxidants that block free radicals, providing protection to our bodies. For intestinal health, the fiber and antioxidants in sweet potatoes are found to be beneficial. The antioxidants in sweet potatoes can also provide gastrointestinal benefits. They are quick to add to your diet and easy to prepare.
This starchy yet sweet-tasting root vegetable is high in beta carotene, an antioxidant that is converted after consumption into vitamin A. Due to its high fibre content, sweet potato is eaten during vrat, which not only encourages digestion, but also keeps a person full for a longer time.
Ingredients:
-
Sweet Potato - 2 cups (grated)
-
Full Fat Milk - 1 litre
-
Bay leaves - 2
-
Cardamom - 4-5 pieces (crushed)
-
Powdered jaggery - 1 cup
-
Almonds - 7-8 (finely sliced)
-
Cashew - 8-10 (broken)
-
Raisin - 10-12
-
Ghee - 3 tbsp
-
Rock Salt - 1 pinch
Recipe:
Wash the grated sweet potato in running water several times and wipe it dry with a kitchen towel.
In a frying pan, add the ghee and sauté the sweet potato until the ghee is completely absorbed. Hold aside that.
Fry the cashew nut and the ghee raisin until light brown in texture.
Take a sauce pan and boil the milk with the bay leaves and crushed cardamom for five minutes. In the milk, put the sautéed sweet potato and stir it continuously until it is well boiled.
Now, bring in the saucepan the cashew, raisin and sliced almond and mix it all for 2-3 minutes. Place the jaggery powder and a pinch of rock salt and combine when you believe the kheer has got its perfect consistency.
Place the jaggery powder and a pinch of rock salt and combine when you believe the kheer has got its perfect consistency. Instead of Jaggery, you can even use white sugar.
If you like to use sugar instead of jaggery powder, apply two scoops of milk powder to the jaggery powder just to enhance the flavour. Ensure that the kheer is in low flame condition. The richness of Kheer is pulled out by slow-cooking.
Finally, the delightful Shakarkandi Ki Kheer is ready to be part of your meal with Vrat. Happy Mahashivratri!
