This dessert is another delicious way to use sweet potatoes. I love how versatile these tubers are. Their natural sweetness lends itself beautifully to desserts. As a result, this rabri needs very little added sweetener. I used jaggery, but feel free to add sugar if you prefer. You can use cashew milk and any oil of your choice to make a vegan version of this pudding.

Recipe

Sweet Potato Rabri

(Makes 4 servings)

Ingredients

2 tbsp ghee, divided
2 cloves
1 bay leaf
1” piece cinnamon
2 green cardamom pods, lightly crushed
1 1/2 cups boiled and grated sweet potato
1 litre full fat (whole) milk, warmed
A few saffron strands
Jaggery/sugar to taste
1/2 tsp ground green cardamom

To Garnish -
1 tbsp cashews bits
1 tbsp slivered almonds
1 tsp chironji/charoli
1 tbsp raisins

Method

Soak the saffron in a tablespoon of warm milk and set aside.

In a heavy based pan, heat 1 tbsp ghee over low heat. Add the cloves, bay leaf, cinnamon and cardamom pods. Fry for 30 seconds, then add the grated, boiled sweet potato and stir-fry for 3-4 minutes.

Add in the warm milk. Turn up the heat to medium and stir well. Once the mixture reaches a rolling boil, lower the heat and continue to stir at regular intervals until the rabri starts to thicken (this should take about 20 minutes on low heat). Scrape down the mixture from the sides of the pan as you stir.

Once the pudding thickens, add the soaked saffron (if you are using sugar to sweeten the rabri, you can add it at this time). Stir well and continue to simmer for five more minutes.

Mix in the ground cardamom, turn off the heat and leave the rabri to cool to room temperature. Once cooled, mix in the powdered jaggery according to your desired level of sweetness.

In a small pan, heat the remaining ghee and lightly fry the cashews, almonds, chironji and raisins. Reserve a few for garnish and mix the rest into the rabri.

Serve the rabri at room temperature or refrigerate until chilled. Serve garnished with the reserved fried nuts and raisins and enjoy!