Sharad Navratri this year began on Sunday, October 11, and the nine days of the festival run until October 19, concluding with Vijayadashami on October 20. The air is filled with the festival sounds of Navratri as people rejoice, get dressed up, shop, and fast.Just like all the celebrations surrounding the festive season, food also has a way of filling the kitchen during this time. There are guests to feed, offerings to prepare, and a long list of things to cook before anyone sits down to spend time with family and friends. Especially for people who are fasting, the food choices become limited because only certain foods are allowed to be consumed.We find ourselves standing in front of the same ingredients, wondering how to make them feel new again, especially because the heart wants a little variety when the day has been long and the evening calls for something sweet.Amid this, Chef Sanjeev Kapoor shared a delicious recipe on his Instagram channel, presenting it as part of his Navratri dessert series, which can easily be put together using readily available ingredients at home.Chef Sanjeev Kapoor’s makhana and sweet potato kheer: Simple step-by-step guide to cook Navratri dessertChef Sanjeev Kapoor posted the recipe for makhana and sweet potato kheer as part of his 9-day recipes for his Navratri series, which will definitely take your Navratri menu to another level. Using simple ingredients like milk, ghee, sweet potatoes, almonds, and cashews, which are commonly allowed to be consumed during the fast.Here’s how to make it.ID@undefined Caption not available.ID@undefined Caption not available.ID@undefined Caption not available.ID@undefined Caption not available.
Ingredients required:
¾ cup of makhana1 large sweet potato or shakarkand, make sure it is peeled and thickly grated3 cups fresh milk2 tbsps pure ghee¼ tsp of green cardamom powder2 tbsps finely chopped cashew nuts2 tbsps finely chopped almonds½ cup sugarAdd Slivered almonds for garnishing.
Step-by-step recipe to make Makhana Sakarkand kheer:
Start by warming the ghee in a heavy pan and roasting the makhana until crisp and slightly golden, then set it aside. In the same pan, fry the chopped cashews and almonds until golden and fragrant, and set them aside too.Next, add the grated sweet potato and cook it for five to six minutes. Pour in the milk, cover the pan, and let it simmer on medium-low heat for eight to ten minutes, until the sweet potato is soft and cooked.While that is ready, crush the roasted makhana coarsely in a mortar, leaving a few small pieces for texture. Stir the crushed makhana, fried nuts, cardamom, and sugar into the pan. Keep cooking and stirring gently until the sugar dissolves and the kheer turns thick and velvety. Serve warm in a bowl, topped with slivered almonds.