Sweet Potato Seviyaan Kheer
Sweet Potato Seviyaan Kheer is a twist on the traditional Indian dessert, combining the rich flavors of vermicelli kheer with the natural sweetness of roasted sweet potatoes. This creamy, aromatic dish is perfect for festive occasions or a comforting treat for dessert time.
Servings: 4 servings
Calories: 399kcal
Equipment
Ingredients
- ½ cup sweet potato roasted and mashed (I used Bako Sweet)
- 1 cup vermicelli noodles
- 1 tablespoon ghee
- 450 ml coconut milk
- 2 green cardamom pods
- 1 cinnamon stick
- 1 tablespoon golden raisins
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 400℉.
- Wash and scrub the sweet potato to remove any dirt. Poke holes in the sweet potato with a fork. Wrap the potato in aluminum foil and place it in a baker.
- Bake the sweet potato for 50 minutes, or until fork tender. Allow it to cool to the touch.
- While the sweet potato roasts in the oven, melt 1 tablespoon of ghee in a heavy bottom pot on low to medium heat. Once hot, add the vermicelli noodles and roast them until browned, stirring every now and then to ensure they don't burn. (Skip the step if using roasted vermicelli noodles).
- Pour in the coconut milk. Lightly smash the green cardamom pods under the flat edge of a knife. Add the green cardamom, cinnamon stick, and golden raisins as well. Stir everything together.
- Simmer the milk until about half of the original amount evaporates. Add the brown sugar and stir everything together.
- Peel the skin off the sweet potato. Use a ricer or a potato masher to mash the sweet potato. Add the sweet potato into the pot and stir everything together. Simmer for another 5 minutes.If the consistency is too thick, add ¼ cup of milk to thin it out.
- Finish off the kheer with a pinch of salt and stir in vanilla extract. Serve the Sweet Potato Seviyaan Kheer warm off the stove, or transfer it to the refrigerator for 30 minutes and serve chilled.
Video
