Ranga Aloo er Payesh or Mishti Alur Payesh is an unusual Bengali dessert using Sweet Potato. It may not be as popular as Chaler Payesh (Rice kheer) or Simui er Payesh (Vermicelli Pudding) but it is very much traditional preparation of payesh. A similar kheer preparation is quite popular as Sweet Potato Kheer in other regions on India but there is some fundamental difference in cooking style. And that makes Mishti Alur Payesh unique.
In old days Mishti Aloo er Payesh was a sweet escape on veg-days while no rice kheer was allowed. For the very same reason it was often cooked for widows during their fast days as it provides carbohydrate from sweet potato and minerals and nutrition from milk. Even on special occasions at home Mishti Alur Payesh used to be cooked for elderly people so that they can enjoy light yet delicious dessert. Sometimes this sweet potato pudding is served to infants too as they can easily digestible than vermicelli or other variant of payesh.
Traditionally Ranga Alur Payesh is cooked in earthen pot in Bengal to enhance the flavour with earthy tone. As I always say Bengali delicacy can be quite tricky and elaborate sometimes and that is how it tastes best. For Bengali Ranga Aloo er Payesh sweet potato is shredded, sautéed in ghee and added to reduced milk which is already flavoured with bay leaf and green cardamom. On other hand in other regions of India sweet potato is eaither pre-boiled and added to milk or cooked directly in milk.
Make a notch to remember the following steps when next time you will make this Sweet Potato Pudding and you will never go back to your regular kheer, I can guarantee. These additional steps will make a huge difference in taste of your Shakarkandi Kheer.
- Cook in earthen pot.
- Flavour the reduced milk with bay leaf and freshly pounded green cardamom.
- Shred sweet potatoes and soak them in cold water for 30 mins to keep them fresh and white in colour.
- Fry shredded sweet potato in ghee first.
Try it and you can thank me later 🙂
Watch my elaborated step by step video recipe of Ranga Alur Payesh aka Sweet Potato Kheer.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Mishti Aloo er Payesh is served chilled with handful of fried dry fruits on top. Many people also enjoy Ranga Alur Payesh at room temperature.
Excess Sweet Potato Kheer can be consumed within 3-5 days if stored in airtight container and refrigerated.
- 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
- 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.
- Pour full fat milk in a heavy deep bottomed pan. Pan should be capable of resisting heat for longer hours.
- Heat milk in medium flame. Once bubble are forming increase the heat to high and wait till milk begins boiling.
- Add bay leaf and freshly crushed green cardamom and stir lightly.
- 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.
- While milk is reducing take another pan and heat ghee in it. Fry cashew to golden brown and set aside.
- In the remaining ghee add shredded sweet potato and fry for 1-2 mins or until changes colour to pale.
- Once milk is ready add sautéed sweet potato in the milk and stir gently to mix well. Keep the flame to lowest possible.
- Once everything is incorporated increase the flame to medium and cook for 5-7 mins. Stir continuously to prevent burning.
- Add condensed milk and mix well.
- Once payesh or kheer reaches to desired consistency add fried cashew, raisin and mix.
- Switch off the flame, cover mishti aloo er payesh and keep on stand by for 10 mins. The payesh will be thicker once cool.
- Serve hot or cold. Sweet Potato Kheer is delicious anyway.
EAT, LOVE & ENJOY! REPEAT!!!
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