Sweet Potato Rabdi

by Tarla Dalal

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

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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.

Also do try mithais using sweet potato like Sweet Potato Halwa or Sweet Potato Puranpoli

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Sweet Potato Rabdi recipe - How to make Sweet Potato Rabdi

Tags

Punjabi Sweets Gujarati Faral, Faraal Maharashtrian Upvas (Fasting)Rabdi Janmashtami Ekadashi Recipes, Ekadasi Non-stick Pan

Preparation Time: 5 mins Cooking Time: 17 mins Total Time: 22 mins Makes 2 servings
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Ingredients

For The Sweet Potato Rabdi
3/4 cup peeled and grated sweet potato (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

Garnish For The Sweet Potato Rabdi
1 tsp almond (badam) slivers
1 tsp pistachio slivers

Method
How to make the sweet potato rabdi

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.