Enjoying the richness of classic desserts offers comfort and satisfaction, and handcrafted Shakarkandi Rabdi is one such treat that masterfully captures the essence of Indian flavours. This decadent sweet dessert, created by combining sweet potatoes with creamy milk, is a mouthwatering combination of flavours and textures that have been enjoyed for ages. You can embark on a gastronomic adventure that celebrates the heartwarming familiarity of tradition while indulging your taste buds in a really exquisite experience by deftly fusing the natural sweetness of shakarkandi with the velvety grace of rabdi. Prepare to start this tasty journey from the comfort of your own kitchen by reading on to learn how to make Shakarkandi Rabdi, which is guaranteed to earn a special position at your dessert table. This wholesome dessert can be enjoyed on multiple festivals and occasions such as Holi, Navratri, Janmashtami or Raksha Bandhan.
Why Should You Eat This Dessert?
Shakarkandi Rabdi delivers a delicious fusion of flavour and nutrition. This dish offers a distinctive, cosy experience by fusing the natural sweetness of sweet potatoes with the creamy richness of rabdi. Vitamins, fibre, and antioxidants found in sweet potatoes are abundant, which benefits general health. Rabdi's dairy goodness, meanwhile, adds calcium and protein. Together, they provide a delight that fulfils appetites and has health benefits. Because the ingredients are under your control when you make it at home, it's healthier than store-bought treats. When you eat Shakarkandi Rabdi, you can appreciate heritage and flavour while also reaping the advantages of a filling dessert.
Here's How You Can Make This Satisfying Treat From The Comfort Of Your Kitchen:
Shakarkandi Rabdi
Ingredients:
•2 medium-sized sweet potatoes (shakarkandi), boiled, peeled, and mashed
• 1-litre full-fat milk
•1/2 cup sugar (adjust to taste)
•1/4 teaspoon cardamom powder
•A pinch of saffron strands (soaked in 1 tablespoon warm milk)
•Chopped nuts (almonds, pistachios or other nuts of your choice) for garnishing
Method:
•The sweet potatoes should first be boiled until they are tender and thoroughly cooked. Peel them and mash them until they are smooth. Place aside.
•Bring the milk to a boil in a pot with a thick bottom. Turn down the heat to medium, then allow it to simmer. To avoid sticking, stir every so while.
•The milk will start to decrease as it simmers. Keep swirling and scraping the pan's sides to avoid creating a layer of cream.
•Add the mashed sweet potatoes when the milk has thickened and decreased to nearly half its initial volume. Blend thoroughly.
•Cook the mixture on low heat, frequently stirring, until the sweet potatoes have entirely dissolved into the milk and the milk has thickened.
•Stir in the sugar and cardamom powder. After thoroughly stirring the sugar into the liquid, allow it to boil for an additional 5-7 minutes.
•Add the saffron strands and the milk they were soaked in. The rabdi will acquire a lovely colour and aroma as a result.
•Cook the rabdi for a few more minutes until it achieves the consistency you prefer. Remember that as it cools, it will become slightly thicker.
•When the rabdi is done, take it off the heat and let it refrigerate for an hour or two so it fully cools down.
•Shakarkandi rabdi is best served cold, topped with chopped nuts like pistachios and almonds.