Sweet Potato Kheer Recipe


Water  : – 4 cups

Sago   : – 2 tea spoon

Salt    : – as per taste

Jaggery     : – 250 gms

Coconut    : – 3-4 cups (scrapped)

Cardamom powder   : – ½ tea spoon

Sweet potatoes     : – 500 gms

Method of Preparation:

  1. Wash the potatoes and cut into the small pieces (slices).
  2. Take 2 cup water in the pan and add the potatoes and sago in the water and keep it for stirring till potato become soft.
  3. Now add the jaggery into it.
  4. Using water extort 3 cup of coconut milk and then add into the potatoes.
  5. After adding coconut to potatoes keep it for stirring for 3-5 minutes more.
  6. Include the salt as per taste and also the cardamom powder
  7. Now again stir it for a minute and remove from the gas
  8. Serve it hot.


Kheer Recipe


1/4th cup long grain rice (washed and drained)
4-5 cups milk
A pinch of saffron threads, soaked in a little hot milk
1 tablespoon skinned pistachio nuts (chopped)
2-3 cardamom seeds (crushed)
2 tablespoon almonds (blanched silvered)
2-3 tablespoon sugar or as desired
1 tablespoon raisins (optional)

How to make Kheer

  • Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
  • Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
  • Add the sugar and stir until completely dissolved.
  • Remove the rice kheer from heat and serve either warm or chilled.

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Sago Kheer Recipe


1 litre Milk
1 cup Sugar
1 cup Sago
1 cup Water
1 tablespoon Cashew nut
1 tablespoon Raisins

How to make Sago Kheer


  • Wash and drain sago and add to milk.
  • Boil till milk thickens.
  • Dissolve the sugar in water and add to the milk.
  • Cook on medium heat stirring continuously, till thick.
  • Add the cashew nuts and raising.
  • Serve the cool saboodana kheer .

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Seviya Kheer Recipe


2 cups Badam
1cup Seviya (Vermicelli) broken into 4 cm bits
5 cups milk
1/2 cup sugar
1/4 cup unsalted blanched pistachio, silvered
1/3 cup almonds (sliced)
Silver or gold papper (varak)
1/2 tablespoon rose water

How to make Seviya Kheer

  • Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
  • Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
  • Cook for about 20 minutes or until the milk is slightly thickened.
  • Cool to room temperature, add rose water and chill thoroughly.
  • Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

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Quick Kheer Recipe


3 tblsp chopped Nuts
200 gms Sugar (Cheeni)
500 ml Milk (Doodh)
250 gms Rice (Chawal)
50 gms Ghee

How to make Quick Kheer

  • Pick and wash the rice.
  • Soak in water for 30 minutes.
  • Drain completely.
  • Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
  • Add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
  • Add the sugar and simmer further till the milk is reduced to half its original quantity.
  • Garnish with nuts.

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