Ratalu ki Kheer

During my visit to the market for the weekly groceries today, I saw this huge pile of sweet potatoes that were so fresh with earth still on them and they were huge in sizes and I could not resist buying it. On the way back home, the only thing I was thinking about was that absolutely delicious Ratalu ki kheer my Ammi used to prepare for us during my childhood.

Sweet Potato

Kheer is Milk pudding, flavored with a hint of cardamom seed powder, or a few saffron threads and various fried nuts and dry fruits for a little crunch and aroma. Several kinds of vegetables and grains, which do not have a very strong flavor of their own are used to make kheer. Sweet potato, White potato, Opo squash(kaddu), Rice, Vermicelli, etc., which have an affinity to milk are preferred.

Orange-fleshed sweet potatoes are rich in antioxidants, potassium, and an excellent source of dietary fiber and vitamin A and vitamin C. Vitamin A helps our bodies fight infections and lets us see better in the dark, promote healthy skin and hair. When I was a kid, I remember I and my siblings enjoyed boiled sweet potato cut into cubes and dipped in sugar. Those morsels were ultimately delicious and an occasional treat.

The subtle sweetness of this humble tuber~Sweet potato, also called as Ratalu in Urdu, is perfect for preparing a delicious kheer out of it. Today I tried to recreate my Ammi version of this dessert in my kitchen. الحمد لله it was good, and I enjoyed every bit of it.

Ratalu ki Kheer – Sweet Potato Milk Pudding (Low fat Version)


Sweet Potato – 700 kg (I used orange fleshed sweet potato, you can also use white fleshed sweet potato for this dish)
Evaporated milk (2% partly skimmed) – 370 ml (I used Carnation brand)
Sugar – 1/4 cup + 1 tbsp
Cardamom powder – 1 big pinch (optional)
Toasted slivered/chopped nuts like pistachio and almonds – 1 tsp, for garnish

Ratalu ki Kheer – Sweet Potato Milk Pudding


1. There are two ways to cook a sweet potato.
Pressure cook them: In a pressure cooker add the sweet potato and pour in cool fresh water enough to cover the sweet potato and pressure cook until it is tender, approx 10-15 mins on medium heat. To check if it done, pierce the tuber with a knife, if the knife goes into it effortlessly, it is done, if not let cook for just a further few minutes. Once done, drain in a colander, let cool slightly, peel the skin while still warm.
Steam them: Slice ½” thick slices (peeled or not). Place in steam basket over a pot of water. Cover, turn heat to high, bringing water to boil, cook for 7 to 10 minutes. Fork test for completion, they should pierce easily and the skins will be very tender.
I pressure cooked them.

pressure cooked sweet potato, ready to be peeled

mashed sweet potato

2. Mash the sweet potato in a bowl and keep aside.
3. In a milk saucepan, pour in the evaporated milk and add sugar and bring it to a boil at medium heat. Once boiling, reduce heat to simmer, add the mashed potato and using a heavy wooden spoon, mix it well, mashing it well in the milk so that there are no large lumps. Let cook for 3-5 minutes. Add the cardamom powder and remove from heat. Serve in small bowls and garnish with toasted nuts. You can also sprinkle a few fresh rose petals for a gorgeous look.

This low fat and creamy Sweet potato pudding goes to Meeta’s ‘Monthly Mingle‘. Sudeshna of ‘Cook like a Bong‘ is the guest host this month for this event with a theme of ‘Winter Fruits and Vegetables‘.