You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Gujarati  >  Gujarati Faral, Faraal  >  Sweet Potato Rabri, Shakarkand Rabdi

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting |


by

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 107 cookbooks   This recipe has been viewed 65842 times

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images.

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri.

To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers.

Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king!

Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc.

Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli.

Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled.

Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos.

Add your private note

Sweet Potato Rabri, Shakarkand Rabdi recipe - How to make Sweet Potato Rabri, Shakarkand Rabdi

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
Show me for servings

Ingredients

For The Sweet Potato Rabdi
3/4 cup peeled and grated sweet potato (shakarkand)
2 1/2 cups full-fat milk
5 1/2 tbsp sugar
2 pinches of saffron (kesar) strands dissolved in 2 tsp of milk
1/4 tsp cardamom (elaichi) powder

Garnish For The Sweet Potato Rabdi
1 tsp almond (badam) slivers
1 tsp pistachio slivers
Method

How to make the sweet potato rabdi
    How to make the sweet potato rabdi
  1. To make the sweet potato rabdi, first put the milk to boil in a broad non-stick pan.
  2. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.
  3. Add the sugar, mix well and cook on a slow flame 2 minutes, while stirring occasionally.
  4. Add the saffron-milk mixture and cardamom powder and mix well.
  5. Cool sweet potato rabdi lightly and then refrigerate for 1 hour.
  6. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers.

Sweet Potato Rabri, Shakarkand Rabdi recipe with step by step photos

like sweet potato rabdi
  1. like sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | then see our rabri recipe collection and some recipes we love.

what is sweet potato rabdi made off?
  1. what is  sweet potato rabdi made off? shakarkand rabri is made from 3/4 cup peeled and grated sweet potato (shakarkand), 2 1/2 cups full-fat milk, 5 1/2 tbsp sugar, 2 pinches of saffron (kesar) strands dissolved in 2 tsp of milk and 1/4 tsp cardamom (elaichi) powder.

how to peel and grate sweet potato
  1. This is what sweet potatoe looks like. We need to start grating the sweet potato just when we put the milk to boil as the sweet potato can get black pretty soon.
  2. First peel the sweet potatoes.
  3. Then wash sweet potatoes under running water.
  4. Grate.
  5. Use peeled and grated sweet potaotes immediately in recipe or store in water to prevent them from turning black in colour.

making saffron milk mixture
  1. In a small bowl put 2 tsp of milk.
  2. Add 2 pinches of saffron (kesar) strands .
  3. Mix well.

making sweet potato rabdi
  1. To make sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | first put 2 1/2 cups full-fat milk in a broad non-stick pan.
  2. Boil the milk.
  3. Add 3/4 cup peeled and grated sweet potato (shakarkand). See above step by step on how tp peel and grate sweet potatoes.
  4. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.
  5. Add 5 1/2 tbsp sugar.
  6. Mix well.
  7. Cook on a slow flame 2 minutes, while stirring occasionally.
  8. Add the saffron-milk mixture.
  9. Add 1/4 tsp cardamom (elaichi) powder.
  10. Mix well.
  11. Cool sweet potato rabdi slightly. This should take 20 to 30 minutes. NOTE : pour the sweet potato rabdi into your serving containers when you are going to cool and then put in the fridge. This is because the rabdi will thicken as it cools.
  12. After cooling and before putting the rabdi in the fridge, we must garnish it. Garnish with almond and pista slivers and sprinkle a few pista strands.
  13. Then refrigerate sweet potato rabdi | shakarkand rabri | rabdi for vrat, upvas, fasting | for 1 hour.
  14. Serve sweet potato rabdi | shakarkand rabri | rabdi for vrat, upvas, fasting | chilled garnished with almond and pistachio slivers. Note the rabri will stay in the fridge for upto 2 days at the most.

tips for sweet potato rabdi
  1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk fron burning.
  2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 
  3. Cook rabri on a slow to medium flame only.
  4. Always serve sweet potato rabri chilled.

Nutrient values (Abbrv) per serving
Energy512 cal
Protein11.2 g
Carbohydrates66.4 g
Fiber1.4 g
Fat16.4 g
Cholesterol40 mg
Sodium50.7 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Sweet Potato Rabdi
5
Foodie #697264
 on 12 Jun 21 11:16 AM


very sweet one. Lovable for the whole family
Reply
Sweet Potato Rabdi
5
 on 26 Apr 21 08:44 PM


Hi! I''d like to try this recipe but I''d like to ask you a question. How many sweet potatoes did you use to make this recipe ? Did you use 2 medium sized sweet potatoes? Thanks for your attention. Have a great week. Marcos
Reply
| Hide Replies
Tarla Dalal    Approx. 1 1/2 medium sweet potato or 1 large potato will yield 3/4 cup grated sweet potato for this recipe.
Reply
27 Apr 21 02:56 PM
Sweet Potato Rabadi
5
shreya_the foodie
 on 12 Oct 12 09:32 AM


Thick creamy flavored saffron milk flavored with almond and pistachios. Our girls loved it.
Reply