Best Sweet Potato Kheer Recipe | Shakarkandi Ki Kheer

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Best Sweet Potato Kheer Recipe | Shakarkandi Ki Kheer

Sweet Potato Kheer or Shakarkandi Ki Kheer is a delicious Indian sweet or dessert made from sweet potatoes, milk, and sugar and is perfect for festivals.

Moreover, it is gluten-free, making it ideal to serve as Falahar for Vrat.

When one lives in India and participates in festivals here, kheer is a must-have. Kheers signify sweetness, purity, and the richness of spirit, and are an integral part of most celebrations and fasts.

During the Navratri season, I made this delicious and easy-to-make Sweet Potato Kheer Recipe, which can be eaten as Falahar for Vrat as there is no grain in it.

As a result of the delicious taste of the Kheer, I will make it again for the upcoming festivals of Diwali and Dussera.

Sweet potato Kheer is made by boiling the sweet potato until it is soft, adding milk and other ingredients and cooking for a few minutes until it is ready.

The recipe for Sweet Potato Kheer uses sweet potato shavings that are subtly spiced, creamy and thick. As a sweet relish, serve it after a heavy meal of Stuffed Parathas.

You will love this simple recipe to make Sweet Potato Kheer. It’s time to get cooking.

How To Cook Sweet Potato Kheer Recipe

Best Sweet Potato Kheer Recipe | Shakarkandi Ki Kheer
Best Sweet Potato Kheer Recipe | Shakarkandi Ki Kheer

An Indian sweet or dessert made from sweet potatoes, milk, and sugar, Sweet Potato Kheer Recipe is perfect for festivals or special occasions. This dish is gluten-free and can even be served for Falahar.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Course: Dessert
Cuisine: Indian
Servings: 6 people

Author: Ranjeeta nath ghai


  • 1 litre Full Fat Milk
  • 250 gms Sweet Potato/Shakarkandi
  • 1 tsp Cardamom Powder
  • ¼ cup Sugar
  • 10-15 strands Saffron
  • Almond and Pistachio slivers for garnishing

Cooking Instructions

  1. Boil the shakarkandi till soft. Avoid overcooking as it will become mushy.
  2. Gently peel and grate to avoid wastage.
  3. Soak the saffron in soaked in 2 tbsp milk and set aside for later.
  4. Put milk in a heavy bottomed pan and heat it up.
  5. As soon as the milk reaches a rolling boil, add the grated shakarkandi.
  6. Once the kheer has been reduced to almost half and is thick and creamy, remove it from the heat.
  7. Continue cooking for another minute after adding sugar, cardamom powder, and saffron soaked in milk.
  8. Serve hot or chill in refrigerator before serving.
  9. Garnish with almond and pistachio slivers.

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