Healthy, nutritious, rich and silky Indian dessert without the heavy caloric count!
The Hindu festival of Mahashivaratri typically falls in February each year. It is a festival of great spiritual significance and is celebrated by Hindus in India and all around the world. ‘Maha’ is great, ‘Shiva’ is Lord Shiva and ’ratri’ means night. This festival is celebrated all night long . On this night, the northern hemisphere of our planet is positioned in such a way that it is said that there is a natural upsurge of energy in a human being. This is a day when nature is pushing one towards one’s spiritual peak.People visit temples and observe it as a day of fasting, meditating and self-reflection.One of my childhood memories is that of visiting the Shiva temple with my mother on Mahashivaratri. I did not observe the fast but enjoyed the special foods made for the fast 🙂
The type of foods allowed during fasting vary from region to region. In Maharashtra, foods made from sago/ tapioca pearls, potatoes, sweet potatoes, peanuts, coconut, sugar and jaggery are eaten.
I have always enjoyed sweet potatoes made in a savory dish. I am hooked on the medium sized yummy sweet potatoes at Trader Joes and wanted to try a sweet kheer with it.
This experiment was an absolute success first and foremost for its delectable taste! I am crazy about the coconut milk + jaggery+ cashew nut flavor combination and it just melded with the flavor of the sweet potato. I also like the fact that the nutrition packed creamy sweet potato needs just a tablespoon each of the jaggery and coconut milk powder to get a silky, rich kheer. I celebrate foods like this Sweet Potato Kheer that are healthy and taste like it has a zillion calories….but you know it does not and can enjoy it guilt free! That is my kind of food 🙂
Sweet Potato Kheer
- 1 teaspoon ghee
- 6~8 cashew nuts
- 2 medium sweet potatoes,washed, cut in half, boiled, peeled and mashed
- 1 tablespoon coconut milk powder blended in ¾ cup water (or ½ cup coconut milk +1/4 cup water)
- A small pinch of salt
- 1 tablespoon jaggery
- 1 teaspoon golden raisins
- 1/8 teaspoon ground nutmeg
- ½ teaspoon green cardamom seed powder
To Make the Sweet Potato Kheer-
- In a sauce pan over medium heat, add the ghee and roast the cashew nuts in it until lightly golden.
- Add the mashed sweet potato, stir for a few seconds and add the coconut milk mixture, salt and the jaggery. Stir well. Add the raisins and let the mixture come up to a simmer.
- Lower the heat to low, add the nutmeg and cardamom powders and let it simmer on low for a minute or so to assimilate the flavors.
- Remove from heat and serve.
- This Sweet Potato Kheer can be made ahead of time and tastes good cold or warm.
- To make this Kheer vegan, you may avoid the ghee all together and just add roasted cashew nuts in the kheer.
I did not know that today is National sweet potato day. What a sweet coincidence that my Sweet Potato Kheer also celebrates national sweet potato day!