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Ratale Kheer, also known as Sweet Potato Kheer, is a traditional Indian dessert that is especially popular during fasting festivals like Ashadi Ekadashi, Navratri, and Maha Shivratri. Made with sweet potatoes, milk, cardamom, and dry fruits, this creamy dessert is both wholesome and naturally sweet. Rich in fiber, vitamins, and antioxidants, Ratale Kheer is a healthier alternative to many traditional sweets while still offering a rich, comforting flavor.
The natural sweetness of ratale (sweet potato) blends beautifully with creamy milk and aromatic cardamom, creating a dessert that is satisfying and nutritious. Whether served warm during winter or chilled in summer, Ratale Kheer is loved by both children and adults. It is easy to prepare with simple ingredients and makes a perfect offering during religious festivals and family celebrations.
Ratale Kheer Recipe
Ingredients
2 medium sweet potatoes (ratale), boiled and peeled
500 ml full-fat milk
2 tbsp ghee
4 tbsp sugar or grated jaggery (adjust to taste)
½ tsp cardamom powder
8–10 almonds, sliced
8–10 cashews, chopped
1 tbsp pistachios, chopped
1 tbsp raisins (optional)
A few saffron strands (optional)
Method
Boil the sweet potatoes until soft, peel them, and cut into small cubes or mash lightly.
Heat ghee in a pan and lightly sauté the sweet potato for 2–3 minutes.
In another saucepan, bring the milk to a boil and simmer for 8–10 minutes until it thickens slightly.
Add the sautéed sweet potatoes to the milk and cook for 5–7 minutes over low heat.
Stir in the sugar or jaggery. (If using jaggery, let the milk cool slightly before adding to prevent curdling.)
Add cardamom powder, saffron, almonds, cashews, pistachios, and raisins.
Simmer for another 2–3 minutes, stirring occasionally.
Garnish with extra dry fruits and saffron before serving.
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings
4 people
Tips for the Best Ratale Kheer
Use fresh, naturally sweet sweet potatoes for maximum flavor.
Full-fat milk gives the kheer a rich and creamy texture.
Add jaggery only after the milk cools slightly to avoid curdling.
Garnish generously with dry fruits for extra nutrition and crunch.
Serve warm during winter or chilled for a refreshing dessert in summer.
Source :- Oh Women
