Sweet Potato – Sago kheer is one more addition to my list of Ekadashi friendly recipes. You can have this sweet potato – sago kheer if you are fasting, as it is not only tasty but also very filling. Do give this simple recipe a try ☺
Sweet Potato: 1 medium sized
Sago pearls: ½ cup
Milk: 4 cups
Unrefined Sugar: 3.5 tbsp/as required
Cardamom Powder: ½ tsp
Ghee: 1 tbsp
Ghee: 1 tsp
Chironji Seeds: 1 tbsp
Peel the skin and grate the sweet potato and keep it aside.
Dry grind the cardamoms with little sugar in a mixie and keep this aside.
Wash the sago pearls and drain the excess water. Keep this aside.
In a pan add a tsp of ghee and fry the cashews, raisins and chironji seeds until golden colour and the raisins puffs up. Transfer this to a plate.
In the same pan add a tbsp of ghee and fry the grated sweet potatoes for few minutes.
Add milk and let it cook until it starts to boil.
When the milk starts boiling, reduce the flame and add the drained sagoo pearls and cook until the sago pearls turn soft.
Keep stirring often to avoid burning of food.
When sago is cooked, add required sugar (based on sweetness of sweet potato), cardamom powder and let it cook until the sugar dissolves. Switch off the flame.
Garnish with roasted nuts and raisins.
Enjoy warm or cold!!
- Add milk according to your preferred consistency.
- Adjust sugar based on your preference and sweet potato.