Shakarkand is sweet potatoes in Hindi and this dessert is a rich pudding with reduced milk and grated sweet potatoes. Rabri or Rabdi, as it is called in the Hindi heartland. This shakarkand ki rabdi is not as heavy as reduced milk rabdi and is sweetened naturally too.
Sweet potatoes are nothing short of a superfood due to their abundance of fiber, vitamins A and C, as well as minerals like calcium and magnesium. The dish includes milk, which adds a touch of protein, and saffron, a natural food dye that is packed with numerous health advantages.
You can prepare a Shakarkand Ki Rabdi this winter if the weather is still cold. It is the nicest and most wonderful food, yet it is not too difficult to create. Let’s learn today how to prepare sweet potato rabdi.
Ingredients of Shakarkand Ki Rabdi
- 1 kg Sweet potato
- 1 litre Milk
- 1 cup sugar
- Few saffron strands
- 2 tablespoon warm milk (for saffron)
- 1 teaspoon Cardamom powder
- 5-6 chopped Cashew nuts
- 5-6 Almond chopped
- 5-6 Pistachios chopped
Instructions for Shakarkand Ki Rabdi
- To make it, first, boil the sweet potatoes, when the sweet potatoes become soft by boiling, take off their peels. Also, mash them.
- Now put them aside.
- Then, pour the milk into a big pot to warm it up.
- Now when the milk starts to boil lightly, add the mashed sweet potatoes in it and mix well.
- Cook them on a slow flame for 15 minutes or until the milk is thick and the sweet potatoes are tender.
- Now add the saffron strands to a cup of warm water and wait till they dissolve completely.
- Add this to the milk mixture and stir well.
- Now add cardamom powder to the Rabri and mix well. Then let the Rabri cook on a medium flame for at least 5 minutes.
- when the Rabri is well cooked, Add sugar to taste and combine well with a spoon.
- In the end, add nuts on top and cook the Rabri further for two to three minutes after which turn off the gas and leave the Rabri to cool down.
- Freeze the rabdi for at least an hour before serving it.
- Serve chilled.
You can eat shakarkand ki rabdi on its own for desserts or pair it with Gulab Jamun, Shahi Tukda, Imarti, Jalebi, or Malpua. Include this creamy dessert in your festive meals, and I am sure your guests will love every bite of it.
Serve shakarkand ki rabdi hot or warm or chilled. If not serving hot or warm, let rabdi cool at room temperature. Transfer the cooled rabdi in an air-tight steel container and refrigerate it for a few hours to cool.
Whether you serve hot or warm or cold, garnish with some of the blanched nuts and sprinkle a bit of crushed saffron if you like.
Shakarkand ki rabdi will last in the fridge for 3-4 days when stored in an air-tight container. Use a clean and dry spoon every time you take out rabdi from the container and close the lid tightly after every use.
Rabdi freezes very well for up to 2 months. Just transfer it to a freezer-safe container and freeze it for later use.
Whenever you are ready to use, either keep it on the counter for 2-3 hours or in the refrigerator overnight.
Tips and Variations
- Use a pan having a larger surface area as it helps in the evaporation process and speeds it up.
- Use whole milk or full-fat milk.
- You have to slow simmer milk on low heat to ensure that it does not brown or burn at the bottom.
- Feel free to add nuts and flavorings that you have. You can add slivered or chopped almonds, cashews, pistachios, and pine nuts.
- Rabdi slightly thickens after it cools down. So keep that in mind.