Introduction: A Yam-y Dessert (Elephant Yam Kheer)
Today I'm going to show you how to make a simple & tasty recipe (Kheer Dessert) from a not so appetizing looking ingredient (Elephant Foot Yam).
I was familiar with only savoury dishes made from elephant yam, like chips, salads & appetizers, so wanted to try something different & sweet instead; it turned out great and I've been making it since years now.
I was familiar with only savoury dishes made from elephant yam, like chips, salads & appetizers, so wanted to try something different & sweet instead; it turned out great and I've been making it since years now.
Supplies
This kheer dessert doesn't need many special ingredients (except the vegetable itself).
- ½ kg elephant Foot yam
- 200 g sugar
- 300 ml full fat milk
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 1 spoonful ghee (optional)
- roasted almonds (optional)
Prep time (boiling & blending): 15-20 minutes
Cooking time : 10 - 12 minutes
- ½ kg elephant Foot yam
- 200 g sugar
- 300 ml full fat milk
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 1 spoonful ghee (optional)
- roasted almonds (optional)
Prep time (boiling & blending): 15-20 minutes
Cooking time : 10 - 12 minutes
Step 1: Prepare the Puree
To puree the yam, first peel off the outer layer using a sharp knife. Discard the peels.
Roughly dice the yam into pieces and rinse them thoroughly.
Boil the diced yam in a pot of water till well-cooked. Discard the water and place the cooked pieces in a blender or food processor to make a smooth puree.
Note: It is better to boil and not steam this vegetable...being an underground tuber, yams sometimes contain mineral allergens. Boiling dissolves & rids the veggie of these particles. Most people are not sensitive to them but I like to take the precaution anyway.
Roughly dice the yam into pieces and rinse them thoroughly.
Boil the diced yam in a pot of water till well-cooked. Discard the water and place the cooked pieces in a blender or food processor to make a smooth puree.
Note: It is better to boil and not steam this vegetable...being an underground tuber, yams sometimes contain mineral allergens. Boiling dissolves & rids the veggie of these particles. Most people are not sensitive to them but I like to take the precaution anyway.
Step 2: Let's Make the Dessert
(Note: the video is soundless so don't go on battering the volume button XD. Instead I've added captions in 5 languages including English & Spanish..)
Take a heavy bottomed pot and mix together yam puree, sugar & milk.
Put the pot over a low flame, stir continuously and let it simmer for 10 minutes.
Add in the ghee and season with cardamom & nutmeg.
Mix well & turn off the heat. Top with roasted almonds.
Take a heavy bottomed pot and mix together yam puree, sugar & milk.
Put the pot over a low flame, stir continuously and let it simmer for 10 minutes.
Add in the ghee and season with cardamom & nutmeg.
Mix well & turn off the heat. Top with roasted almonds.
Step 3: Serve It Up
I like it both warm & chilled, depending on the weather. You can go ahead and garnish with your favourite nuts or a dollop of fresh cream or both!
Hope you enjoyed this instructable and let me know if you try the recipe. Feedback & suggestions are more than welcome :)
Have a delicious day!
Hope you enjoyed this instructable and let me know if you try the recipe. Feedback & suggestions are more than welcome :)
Have a delicious day!
