Sweet Potato Rabadi
by Tarla Dalal
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Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Flavoured with kesar and elaichi, and garnished with almonds and pistachios, you will be amazed to see how closely Sweet Potato Rabdi resembles the traditional, time-consuming recipe.
- Put the milk to boil in a broad non-stick pan.
- Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.
- Add the sugar, mix well and cook on a slow flame 2 minutes, while stirring occasionally.
- Add the saffron-milk mixture and cardamom powder and mix well.
- Cool slightly and then refrigerate for 1 hour.
- Serve chilled garnished with almond and pistachio slivers.
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