Mishti Alur Payesh | Ranga Aloo er Payesh | Sweet Potato Kheer
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Bengali
Serves: 6
Ingredients
  • Ranga Aloo, sweet potato: 2 cup, grated
  • Milk, full fat: 1 ltr.
  • Milkmaid: ¼ cup or 6 tbsp sugar
  • Tejpata, bay leaf: 1
  • Choto elach, green cardamom: 3-4, freshly crushed
  • Ghee, clarified butter: 2 tbsp
  • Kaju, cashew: 5-6
  • Kishmish, raisin: 2 tbsp
Instructions
  1. Wash ranga aloo several times under running water. Soak in cold water for 15 mins. and then drain water completely. Pat shredded sweet potato with kitchen towel to absorb moisture as much possible.
  2. Pour full fat milk in a heavy deep bottomed pan. Pan should be capable of resisting heat for longer hours.
  3. Heat milk in medium flame. Once bubble are forming increase the heat to high and wait till milk begins boiling.
  4. Add bay leaf and freshly crushed green cardamom and stir lightly.
  5. Turn down the flame and allow milk to simmer until reaches to half of original volume. Stir milk in between to prevent sticking at the bottom.
  6. While milk is reducing take another pan and heat ghee in it. Fry cashew to golden brown and set aside.
  7. In the remaining ghee add shredded sweet potato and fry for 1-2 mins or until changes colour to pale.
  8. Once milk is ready add sautéed sweet potato in the milk and stir gently to mix well. Keep the flame to lowest possible.
  9. Once everything is incorporated increase the flame to medium and cook for 5-7 mins. Stir continuously to prevent burning.
  10. Add condensed milk and mix well.
  11. Once payesh or kheer reaches to desired consistency add fried cashew, raisin and mix.
  12. Switch off the flame, cover mishti aloo er payesh and keep on stand by for 10 mins. The payesh will be thicker once cool.
  13. Serve hot or cold. Sweet Potato Kheer is delicious anyway.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/mishti-alur-payesh/