Sweet Potato Rabri, Shakarkand Rabdi
by Tarla Dalal
sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images.
sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri.
To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers.
Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king!
Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc.
Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli.
Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled.
Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos.
Sweet Potato Rabri, Shakarkand Rabdi recipe - How to make Sweet Potato Rabri, Shakarkand Rabdi
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For The Sweet Potato Rabdi
3/4 cup peeled and grated sweet potato (shakarkand)
2 1/2 cups full-fat milk
5 1/2 tbsp sugar
2 pinches of saffron (kesar) strands dissolved in 2 tsp of milk
1/4 tsp cardamom (elaichi) powder
Garnish For The Sweet Potato Rabdi
1 tsp almond (badam) slivers
1 tsp pistachio slivers
How to make the sweet potato rabdi
- How to make the sweet potato rabdi
- To make the {span class="bold1"}sweet potato rabdi{/span}, first put the milk to boil in a broad non-stick pan.
- Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.
- Add the sugar, mix well and cook on a slow flame 2 minutes, while stirring occasionally.
- Add the saffron-milk mixture and cardamom powder and mix well.
- Cool sweet potato rabdi lightly and then refrigerate for 1 hour.
- Serve the {span class="bold1"}sweet potato rabdi{/span} chilled garnished with almond and pistachio slivers.
like sweet potato rabdi
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what is sweet potato rabdi made off?
- what is sweet potato rabdi made off? shakarkand rabri is made from 3/4 cup peeled and grated sweet potato (shakarkand), 2 1/2 cups full-fat milk, 5 1/2 tbsp sugar, 2 pinches of saffron (kesar) strands dissolved in 2 tsp of milk and 1/4 tsp cardamom (elaichi) powder.
how to peel and grate sweet potato
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This is what sweet potatoe looks like. We need to start grating the sweet potato just when we put the milk to boil as the sweet potato can get black pretty soon.
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First peel the sweet potatoes.
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Then wash sweet potatoes under running water.
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Grate.
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Use peeled and grated sweet potaotes immediately in recipe or store in water to prevent them from turning black in colour.
making saffron milk mixture
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In a small bowl put 2 tsp of milk.
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Add 2 pinches of saffron (kesar) strands .
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Mix well.
making sweet potato rabdi
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To make sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | first put 2 1/2 cups full-fat milk in a broad non-stick pan.
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Boil the milk.
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Add 3/4 cup peeled and grated sweet potato (shakarkand). See above step by step on how tp peel and grate sweet potatoes.
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Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.
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Add 5 1/2 tbsp sugar.
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Mix well.
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Cook on a slow flame 2 minutes, while stirring occasionally.
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Add the saffron-milk mixture.
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Add 1/4 tsp cardamom (elaichi) powder.
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Mix well.
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Cool sweet potato rabdi slightly. This should take 20 to 30 minutes. NOTE : pour the sweet potato rabdi into your serving containers when you are going to cool and then put in the fridge. This is because the rabdi will thicken as it cools.
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After cooling and before putting the rabdi in the fridge, we must garnish it. Garnish with almond and pista slivers and sprinkle a few pista strands.
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Then refrigerate sweet potato rabdi | shakarkand rabri | rabdi for vrat, upvas, fasting | for 1 hour.
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Serve sweet potato rabdi | shakarkand rabri | rabdi for vrat, upvas, fasting | chilled garnished with almond and pistachio slivers. Note the rabri will stay in the fridge for upto 2 days at the most.
tips for sweet potato rabdi
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Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk fron burning.
-
Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency.
-
Cook rabri on a slow to medium flame only.
-
Always serve sweet potato rabri chilled.
| Energy | 512 cal |
| Protein | 11.2 g |
| Carbohydrates | 66.4 g |
| Fiber | 1.4 g |
| Fat | 16.4 g |
| Cholesterol | 40 mg |
| Vitamin A | 402.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 11.1 mg |
| Folic Acid | 14 mcg |
| Calcium | 541.6 mg |
| Iron | 0.6 mg |
| Magnesium | 57.2 mg |
| Phosphorus | 343 mg |
| Sodium | 50.7 mg |
| Potassium | 366.5 mg |
| Zinc | 0 mg |
very sweet one. Lovable for the whole family
Hi! I''d like to try this recipe but I''d like to ask you a question. How many sweet potatoes did you use to make this recipe ? Did you use 2 medium sized sweet potatoes? Thanks for your attention. Have a great week. Marcos
Thick creamy flavored saffron milk flavored with almond and pistachios. Our girls loved it.