SHAKARKAND KI RABDI

One thing health freaks and people suffering from diabetes or cholesterol issues miss out on, it’s Indian sweets. When you dig out recipes from rural India, where sweets were prepared without actually adding sugar but from sugarcane to sweet potato to make desserts.

Sweet potato or shakarkand rabdi is just one of those many recipes. Shakarkand has low glycemic index which is a good to regulate your blood sugar levels.

INGREDIENTS:

• 100 gms sweet potatoes fine grated
• 750ml full cream milk
• 2-3 cardamom pods, crushed
• 1 tbsp almonds, chopped
• 1 tbsp pistachios, chopped

 METHOD:

 Heat the milk with the cardamom pods in a thick-bottomed pan till it comes to a boil.

1. Add the grated sweet potatoes, and continue boiling the milk at a low flame, while stirring occasionally.
2. Once the milk and sweet potatoes blend completely and turn thick, add the chopped almonds and pistachios.
3. Boil the rabdi for another 10 minutes, then take it off the heat. Let it cool completely before transferring it to earthen pots or bowls. Freeze the rabdi for at least an hour before serving it.

You can add some sugar to this recipe if you find it lacking in sweetness. But trust us, it’s sweet enough thanks to the shakarkand and milk.