Sweet Potato Rabdi Recipe (Shakarkand Rabri)

Ingredients

• 3/4 cup peeled and grated sweet potato (shakarkand)
• 2 1/2 cups full-fat milk (whole Buffalo, 6.5% fat)
• 5 1/2 tbsp sugar
• 2 pinches of saffron (kesar) strands dissolved in 2 tsp of
• 1/4 tsp cardamom (elaichi) powder
• 1 tsp almond (badam) slivers
• 1 tsp pistachio slivers

Steps

1. To make the sweet potato rabdi, first put the milk to boil in a broad non-stick pan.
2. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.
3. Add the sugar, mix well and cook on a slow flame 2 minutes, while stirring occasionally.
4. Add the saffron-milk mixture and cardamom powder and mix well.
5. Cool sweet potato rabdi lightly and then refrigerate for 1 hour.
6. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers.