Sweet Potato Rabdi
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 106 cookbooks
This recipe has been viewed 28382 times
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.
Also do try mithais using sweet potato like Sweet Potato Halwa or Sweet Potato Puranpoli
- To make the sweet potato recipe, first 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 sweet potato rabdi lightly and then refrigerate for 1 hour.
- Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.