This simple candy potato kheer blends cooked candy potatoes with milk, cardamom, mawa, and dry fruits to create a heat, nutritious dessert ultimate for winter nights
Warmth a thick-bottomed pan and produce the milk to a boil. Decrease the flame and add sugar and cardamom powder, stirring nicely. After a few minutes, add mawa or khoya and cook dinner gently. This step provides the kheer its wealthy, creamy consistency.In a small pan, warmth ghee and evenly roast almonds, raisins, dates, cashews, and lotus seeds till golden and fragrant. Grind them coarsely. Add this dry fruit combine, together with dried coconut and grated candy potato, to the milk. Cook dinner on low warmth for about quarter-hour, stirring sometimes to stop sticking.As soon as the kheer thickens and the candy potato melts into the milk, flip off the warmth. Garnish with chopped almonds, cashews, and different dry fruits. This candy potato kheer tastes scrumptious each cold and warm — an ideal do-it-yourself deal with for cold January evenings.
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Winter kitchens are full of the aroma of consolation desserts. Rice kheer and sabudana kheer are frequent favourites, however this January, strive one thing new and warming — candy potato kheer. Nutritious, naturally candy, and wealthy with milk and dry fruits, this dessert is each comforting and straightforward to make.
