Sweet Potato Kheer Recipe – Authentic Indian Dessert with Saffron & Nuts

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Kheer Recipe – Authentic Indian Dessert with Saffron & Nuts

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and a little bit different. This Sweet Potato Kheer is exactly that! It’s a creamy, dreamy Indian pudding that’s surprisingly easy to make, and the sweet potato adds a lovely subtle sweetness and beautiful color. I first made this for a Diwali gathering and it was a huge hit – everyone was asking for the recipe! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your grandma’s traditional kheer (though, let’s be honest, grandma’s kheer is always good!). But this sweet potato version offers a unique twist on a classic. It’s subtly sweet, incredibly creamy, and packed with the warm flavors of saffron and nuts. Plus, it’s a fantastic way to sneak in some extra veggies – don’t tell the kids! It’s perfect for a cozy night in, a festive celebration, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to whip up this delicious kheer:

• 1/2 cup Sweet Potato (about 1 medium), peeled and grated (approximately 100g)
• 2 cups Milk (full fat recommended for extra creaminess – about 475ml)
• 1/4 cup Cane Sugar (or to taste – about 50g)
• 1 pinch Saffron (kesar)
• 1 tablespoon Ghee (clarified butter – about 15ml)
• 1.5 tablespoons Mixed Nuts (almonds, cashews, pistachios are great!) (about 20g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Sweet Potato: We’re using about one medium sweet potato. Don’t worry about being super precise with the grating – a little texture is nice!
• Milk: Full-fat milk really does give the best, richest kheer. But you can use lower-fat milk if you prefer.
• Cane Sugar: I love the subtle molasses notes of cane sugar, but regular granulated sugar works just fine too.
• Saffron: A little saffron goes a long way! It adds a beautiful color and a delicate floral flavor.
• Ghee: Ghee is traditional, and it adds a wonderful nutty flavor.
• Mixed Nuts: Feel free to use your favorites! I usually throw in a mix of almonds, cashews, and pistachios.

Sweet Potato Varieties & Their Impact on Flavor

Did you know not all sweet potatoes are created equal? While any variety will work, the flavor will subtly change. Garnet or Jewel sweet potatoes will give you a deeper, richer flavor, while a lighter-fleshed sweet potato like Beauregard will be milder. Experiment and see what you like best!

The Significance of Saffron in Indian Desserts

Saffron, or kesar, isn’t just about color and a fancy price tag! It’s deeply rooted in Indian culture and is believed to have medicinal properties. In desserts, it adds a unique aroma and a delicate, slightly floral flavor that elevates everything it touches.

Ghee: Choosing the Right Kind for Kheer

Ghee is clarified butter, and it’s a staple in Indian cooking. It has a high smoke point and a beautiful nutty flavor. You can buy it pre-made, or make your own (it’s easier than you think!). For kheer, a good quality ghee is worth it – it really shines through in the final flavor.

Regional Variations in Kheer Recipes

Kheer is a versatile dessert! You’ll find variations all over India. Some regions add cardamom or nutmeg, others use different types of nuts, and some even include rice or vermicelli. This sweet potato version is a bit of a modern take, but it still holds onto the heart and soul of traditional kheer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pressure cook the sweet potato with its skin on for one whistle. This softens it beautifully. Once cooled, peel, grate, and you should have about ½ cup tightly packed.
2. Heat the ghee in a pan over medium heat. Add the mixed nuts and fry until they’re golden brown and fragrant. Be careful not to burn them! Set the fried nuts aside.
3. In the same pan, add the grated sweet potato and sauté for about 2 minutes. This helps to develop its sweetness.
4. Pour in the milk and add the saffron. Bring the mixture to a simmer, stirring constantly to prevent it from sticking to the bottom of the pan.
5. Continue simmering and stirring for about 10-15 minutes, or until the kheer starts to slightly thicken.
6. Add the sugar and continue simmering for another 5-7 minutes, stirring constantly, until the sugar is dissolved and the kheer is creamy.
7. Finally, mix in the fried nuts. Remove from the heat – the kheer will thicken a bit more as it cools.

Expert Tips

A few little secrets to kheer perfection!

• Achieving the Perfect Kheer Consistency: The kheer will thicken as it cools, so don’t overcook it! You want it to be slightly thinner than you ultimately want it to be.
• Preventing the Kheer from Sticking or Burning: Constant stirring is key! Especially when it’s simmering. A heavy-bottomed pan also helps.
• Enhancing the Saffron Flavor: To really bring out the saffron flavor, you can soak it in a tablespoon of warm milk for about 15-20 minutes before adding it to the kheer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sweet Potato Kheer: Substitute the milk with almond or coconut milk and use a vegan butter alternative instead of ghee.
• Gluten-Free Sweet Potato Kheer: This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.
• Adjusting the Spice Level (Cardamom, Nutmeg): A pinch of cardamom or nutmeg adds a lovely warmth. My aunt always adds a tiny grating of nutmeg – it’s delicious!
• Festival Adaptations (Holi, Diwali): For Diwali, I like to garnish with a few silver leaf (vark) for an extra festive touch.

Serving Suggestions

This kheer is delicious served warm or chilled. I love to garnish it with a few extra chopped nuts and a sprinkle of saffron. It’s also lovely with a side of fruit, like sliced bananas or mangoes.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken further upon cooling, so you can add a splash of milk to loosen it up before serving.

FAQs

Got questions? I’ve got answers!

What is the best type of sweet potato to use for kheer?

Garnet or Jewel sweet potatoes offer a richer flavor, but any variety will work!

Can I make this kheer ahead of time?

Yes! You can make it a day or two in advance. The flavors will actually meld together even more beautifully.

How do I prevent a skin from forming on top of the kheer while it cools?

Place a piece of plastic wrap directly on the surface of the kheer while it’s cooling. This will prevent a skin from forming.

What can I substitute for ghee in this recipe?

You can use butter, but ghee has a unique flavor that’s hard to replicate. For a vegan option, use a vegan butter alternative.

Can I use powdered sugar instead of cane sugar?

Yes, you can, but cane sugar adds a lovely depth of flavor. If using powdered sugar, start with a little less and add more to taste.