Sweet Potato Rabadi

Sweet Potato Rabadi, Sweet potato blends temptingly with the milk into a rich rabadi.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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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.

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Sweet Potato Rabadi recipe - How to make Sweet Potato Rabadi

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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3/4 cup peeled and grated sweet potatoes (shakarkand)
2 1/2 cups full-fat milk
5 1/2 tbsp sugar
2 pinches of saffron (kesar) strands dissolved in 2 tsp of milk
1/4 tsp cardamom (elaichi) powder

For The Garnish
1 tsp almond (badam) slivers
1 tsp pistachio slivers
  1. Put the milk to boil in a broad non-stick pan.
  2. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.
  3. Add the sugar, mix well and cook on a slow flame 2 minutes, while stirring occasionally.
  4. Add the saffron-milk mixture and cardamom powder and mix well.
  5. Cool slightly and then refrigerate for 1 hour.
  6. Serve chilled garnished with almond and pistachio slivers.

Nutrient values per serving
Energy468 cal
Protein10.8 g
Carbohydrates56.2 g
Fiber0 g
Fat16.2 g
Cholesterol0 mg
Vitamin A400 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B30.2 mg
Vitamin C2.5 mg
Folic Acid14 mcg
Calcium525 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium47.5 mg
Potassium225 mg
Zinc0 mg

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Sweet Potato Rabadi
 on 12 Oct 12 09:32 AM

Thick creamy flavored saffron milk flavored with almond and pistachios. Our girls loved it.