Can I make this recipe ahead of time?
Yes, Shakarkandi Kheer can be made a day in advance and stored in the refrigerator. It often tastes even better the next day as the flavors deepen.
DESSERT
Nepalese Sweet Potato and Coconut Milk Pudding (Shakarkandi Kheer)
This creamy Nepalese sweet potato and coconut milk pudding, known as Shakarkandi Kheer, offers a delightful blend of earthy sweetness and aromatic spices. It's a comforting dessert that's naturally gluten-free and vegan, perfect for a cozy treat.
HOW TO MAKE IT
Let's cook.
01
In a medium saucepan, combine the diced sweet potatoes and 1 cup of water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the sweet potatoes are tender when pierced with a fork.
02
Drain the sweet potatoes, reserving 1/4 cup of the cooking liquid. Lightly mash the sweet potatoes with a fork or potato masher, leaving some small chunks for texture.
03
Return the mashed sweet potatoes to the saucepan. Add the full-fat coconut milk, reserved 1/4 cup cooking liquid, grated jaggery (or brown sugar), cardamom powder, and cinnamon powder.
04
Stir well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
05
Continue to simmer for 15-20 minutes, or until the pudding has thickened to your desired consistency. It should be creamy and rich.
06
Remove the saucepan from the heat. Taste and adjust sweetness or spices if needed.
07
Ladle the Shakarkandi Kheer into individual serving bowls. Garnish with chopped cashews and raisins before serving warm or chilled.
About This Recipe
This creamy Nepalese sweet potato and coconut milk pudding, known as Shakarkandi Kheer, offers a delightful blend of earthy sweetness and aromatic spices. It's a comforting dessert that's naturally gluten-free and vegan, perfect for a cozy treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, lightly toast the cashews in a dry pan for 2-3 minutes before garnishing. You can also add a pinch of saffron threads soaked in a tablespoon of warm coconut milk for a beautiful color and aroma.
Easy Substitutions
If jaggery is unavailable, brown sugar or maple syrup can be used. Almond milk or oat milk can substitute for coconut milk, though the flavor profile will change. Walnuts or pistachios can replace cashews for garnish.
Storage & Reheating
Store leftover Shakarkandi Kheer in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated on the stovetop over low heat, adding a splash of water or milk if it has thickened too much.
Serving Suggestions
Serve warm as a comforting dessert after a meal. Enjoy chilled as a refreshing sweet snack. Pair with a sprinkle of toasted coconut flakes for added texture. Offer alongside fresh fruit like sliced mango or banana. Serve in small portions as part of a dessert platter.
Common Mistakes
Not mashing the sweet potatoes enough, leading to a lumpy texture. Over-mashing the sweet potatoes, resulting in a gluey consistency. Not stirring frequently during simmering, which can cause the pudding to stick to the bottom and burn. Overcooking, making the kheer too thick; it will thicken further as it cools. Not adjusting sweetness to taste, as jaggery's sweetness can vary.
Frequently Asked Questions
Is this recipe vegan?
Yes, this recipe uses coconut milk and jaggery, making it naturally vegan and dairy-free.
Can I use frozen sweet potatoes?
While fresh is preferred, you can use frozen diced sweet potatoes. Adjust cooking time as needed until tender.
What is jaggery?
Jaggery is an unrefined sugar product common in Asia and Africa. It has a rich, caramel-like flavor. Brown sugar is a good substitute.
MORE TO KNOW
Shakarkandi Kheer is a traditional Nepalese dessert that highlights the natural sweetness of sweet potatoes. The use of full-fat coconut milk provides a luxurious creaminess and makes this dish suitable for those avoiding dairy. The key to a good kheer is patient simmering, allowing the flavors to meld and the pudding to reach a thick, comforting consistency. Don't over-mash the sweet potatoes; leaving some texture adds to the rustic charm of this dish.
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