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:

1. Sweet potatoes - 1/4 kg
2. Sabudana (sago) - 1/2 cup
3. Milk - 400 ml (for hot kheer) to 500 ml (for chilled kheer)
4. Sugar - 1/3 cup or as per your requirement
5. Ghee - 1 tbsp
6. Green cardamom - 1 to 2
7. Vanilla essence - 2 drops (optional)
8. Cashew nuts and almonds - as per your requirement
9. 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).