Shakarkand ki Kheer

Shakarkand ki Kheer

Prep: 4 hours

Cook: 20 minutes

Method: Easy

Course: Mithai

Type: Indian

Sweet potatoes and sabudana cooked with milk, jaggery and coconut milk to make a delicious kheer


  • Sweet potatoes (shakkarkand), boiled, peeled and mashed 1 cup
  • Toned milk 4 cups
  • Sago (sabudana), soaked for 2 hours 2½ tbsps
  • Jaggery, grated 2 tbsps
  • Fresh coconut, scraped 2 tbsps
  • Thick coconut milk 3 tbsps
  • Green cardamom powder ¼ tsp
  • Salt 1 pinch


  • Boil milk in a deep non-stick pan, add sweet potatoes and sago and cook till well blended.
  • Add jaggery and coconut and stir till jaggery melts completely.
  • Add thick coconut milk and cook on low heat till the mixture thickens.
  • Add cardamom powder and salt and mix well.
  • Transfer into a serving bowl and cool down to room temperature. Keep the bowl in the refrigerator to chill.
  • Serve chilled.