An extremely delicious sweet dish to make your special moments more special.
Ingredients
- 3/4 cup peeled and grated sweet potatoes (shakarkand)
- 2.5 cups full-fat milk
- 5.5 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
- 1 tsp pistachio
How to make Sweet Potato Rabdi
- 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 for 2 minutes, while stirring occasionally.
- Add the saffron-milk mixture and cardamom powder and mix well.
- Cool slightly and then refrigerate for 1 hour.
- Serve chilled garnished with almonds and pistachio.
