Purple yam kheer with Butterfly pea flower

Name: How to cook Purple yam kheer with Butterfly pea flower - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Purple yam kheer with Butterfly pea flower

I always had boiled purple yam with other root vegetables during the Makar Sankrarti festival ( which is a must for us) but it's the first time I have cooked Kheer with the purple yam with the addition of butterfly pea flower tea ( which has many health benefits) for the color with no use of rice at all. It turned out delicious that my husband didn't believe that the kheer is made of Purple yam. Although he is my biggest critic but was more amazed when I told him of my #kitchenexperiment 😀. I am planning to cook this again during Navratri. I hope you will also try this recipe and surprise your family during Navratri 🙏 (Apart from cooking time given you need some preparation time of about 30 minutes to an hour ) #feast

Ingredient

Food ration :

4-5 persons

Cooking time :

50 mins

300 gms

Purple yam/ Ratalu

200 gms

Condensed milk (any brand)

1 litre

milk (fullcream / fullfat preferred)

tsps vanilla extract/essence

2 tbsp + 2 tbsp

Butterfly pea flower (dried)*

3 tbsp +3 tbsp

hot /warm water to steep the tea

For

Garnishing

As Required

Edible flowers (dried/ fresh)- rose, marigold etc (optional)

Some

Almond slivers

Some

Pistachio slivers

Cooking instructions

* Step 1

Wash, peel and grate the purple yam** in a pot with about 1.5 litres of water. After you finish grating,boil the yam for about 5-8 minutes,certain and throw the water and wash the yam in clean running tap water till the sliminess of the yam goes off. Now your yam is ready to be cooked with milk.

* Step 2

In the meanwhile, steep the butterfly pea flower tea in two batches (2 tbsps each) in a glass tumbler with 3 tbsps of hot water for at least half an hour to an hour (more time the better the color will be extracted from the flower).

* Step 3

Add the yam into a preboiled milk (preferably in a non-stick pot / vessel with enough space for the milk to rumble,boil and cook as required to cook kheer),strain and add the first batch of butterfly pea flower tea, add the vanilla extract/essence in between the cooking process and cook till the yam softens and gets cooked, it will approximately take 30 minutes (adjust the flame accordingly so that your kheer doesn't stick to the bottom of the pot and burn)

* Step 4

Now lower the flame and add the condensed milk and the second batch of the steeped and strained butterfly pea flower tea and cook for another 10 minutes or so till the kheer thickens up again to the desired consistency.

* Step 5

Once done, pour it in a serving bowl and garnish it as desired with almonds, pistachios and edible flowers (if any). Serve it warm or chilled.(The kheer taste even better chilled the next day so it's better to make a day in the and chill it).

* Step 6

Note : 1. * If you don't have butterfly pea flower skip it or use any edible food color of your choice, if you desire. 2.** Wear disposal gloves while handling the raw Purple yam (as it itches), it almost has the same characteristics of taro roots /Kochu/ Arvi....but no problem once it's boiled and washed in running water and cooked. Bon appetit!!!!

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