Sweet potato kheer recipe with step by step photos. A fasting recipe (Vrat ka khana) that is usually made during the Navrathri festival in North India using sweet potato (sakkarai valli kizhangu) and moong dal. This kheer or payasam is completely fat free, vegan and gluten free. We do not use any ghee or cardamom that is usual to any kheer varieties in this one.
I have used ginger powder here which is the only flavoring in this kheer and it also tastes unusual but good. Whenever I make this payasam, I make a double batch and usually have it for my breakfast the next day. The ginger aroma is just too good the next day.
Sweet potatoes and moong dal are usually consumed during fasting days and this kheer made using coconut milk soothes the heat in the stomach during fasting.
Sweet potato kheer recipe with step by step pictures below:
1. Wash the sweet potato well and scrape the skin using a peeler. Chop it finely and immerse in water to prevent discoloration.
2. Soak the basmati rice in ¼ cup water for 20-30 mins.
3. Drain the water partially and grind the rice to a coarse paste till it resembles rava consistency.
4. Meanwhile dry roast moong dal in a pan till the aroma arises over low flame without changing the color.
5. In a bowl heat 1 cup water, add the ground rice paste, dry roasted yellow moong dal.
6. Cook over medium flame till the dal is ¾ th done. The dal should hold its shape.
7. Drain the water from the chopped sweet potato and add it to the dal mixture and cook the dal and sweet potatoes are soft and mushy.
8. Meanwhile heat 1/4 cup water in a bowl and add grated jaggery to it. Cook till the jaggery dissolves completely and filter out any impurities by passing it through a sieve.
9. Add the jaggery syrup to the cooked dal and potato mixture and add dry ginger powder and mix well. Cook over medium low flame for 5-10 minutes.
10. Finally add coconut milk, mix well and take off stove. Close with a lid for all the flavors to merge well. Garnish with slivered almonds.
Sweet potato kheer or sakkarai valli kizhangu payasam is ready to be served hot or warm.
You can find other kheer varieties like Carrot Payasam, Thengai Arisi Payasam, Sago Payasam and orange chenna payesh to satisfy your sweet cravings during fasting.
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- Sweet potato / Sakkarai Valli Kizhangu – 1
- Yellow Moong dal -1/2 cup
- Basmati rice – 2 tbsp
- Jaggery – 1 cup
- Dry ginger powder – 1/2 tsp
- Fresh coconut milk – 3/4 cup
- Wash sweet potato well and scrape the skin using a peeler. Chop it finely and immerse in water to prevent discoloration.
- Soak the basmati rice in ¼ cup water for 20-30 mins and grind to a coarse paste that resembles fine rava consistency.
- Meanwhile dry roast moong dal in a pan till the aroma arises over low flame without changing the color.
- In a bowl heat 1 cup water, add the ground rice paste, dry roasted yellow moong dal and cook over medium flame till the dal is 3/4th done. The dal should hold its shape.
- Drain the water from the chopped sweet potato and add it to the dal mixture and cook till the dal and sweet potatoes are soft and mushy.
- Meanwhile heat 1/4 cup water in a bowl and add grated jaggery to it. Cook till the jaggery dissolves completely and filter out any impurities by passing the syrup through a sieve.
- Add the jaggery syrup to the cooked dal and potato mixture, add dry ginger powder and mix well. Cook over medium low flame for 5-10 minutes.
- Finally add coconut milk, mix well and take off stove. Close with a lid for all the flavors to merge well. Garnish with slivered almonds.
- Sweet potato kheer is ready to be served hot or warm.
interesting kheer.. lovely combo (rice, dhal and sweet potato…)