Purple Yam Kheer

Purple Yam also known as Kanda / Konfal / Kan is usually available during Winters in India. Normally, it is used in Savoury dishes and very rarely in Sweets. But my mom told me that during her childhood, Kandachi Kheer was made during fasts. I learnt this recipe from her and tried it. Even with the use of minimum ingredients, it turned out awesome. 
Servings: 3 Servings

Approx. Time: 15 mins (excluding pre-preparation)

1 tbspn Ghee
1 cup Boiled Purple Yam
A pinch of Salt
2 tbspns soaked Cashews
2 tbsns soaked Almond flakes
2 Cups Milk
3 tbspns Sugar

For Garnishing
Pistachio Flakes
Ghee fried Purple Yam Pieces

Soak Cashews and Almonds separately overnight in water. 
Peel off Almonds and grate it into flakes
Pressure cook Purple Yam till 3-4 whistles.

Peel the boiled Purple Yam and cut it into small pieces. Transfer it into a plate and mash it to make smooth paste. 

Then take Ghee in a non stick pan. Heat it on medium flame and add the paste of Purple Yam. Stir fry the paste for a 2-3 minutes and add a pinch of salt. Thereafter, add soaked Cashews, Almond flakes and saute it for a minute. 

Now add milk to the pan and bring it to boil. At the end, add Sugar and stir. Simmer it for some time. Adjust the consistency and sweetness as per personal preference.

Garnish it with Pistachio flakes and pieces of ghee fried Purple Yam. Serve hot or chilled.

You may substitute Milk and Sugar with condensed milk to make it more rich.
A low fat version can be made by substitution of Sugar with Sugar Free and using low fat milk. Also, the ghee and dry-fruits may be avoided while making low fat version. 
I have avoided using Cardmom powder as it changes the taste. Cardamom lovers may add the powder to the Kheer.
Another version of this Kheer can be made by using Coconut milk and Jaggery.

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