Today am sharing yet another experiment from my kitchen thinking of desserts with veggies , I wanted to make a kheer with this Filipino veggie which was introduced to me by a friend who said you can try a payasam with this veggie . I have seen many cakes , cupcakes and halayang desserts using this veggie but still wanted to stick with the our traditional kheer . Have you ever tried making a purple color kheer :) I just tried this kheer and impressed by H already. Ube / Purple yam is different from the yam we get in India, This is the most important veggies in Filipino cuisine and they are so fond of purple desserts . So I thought Y not give this veggie a twist and make a kheer with this and when thinking of this I added sago too in this and little pearls looked pretty and they taste yumm . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34. Let over to this innovative and delicious purple kheer .
Milk - 2 1/4 cups
Ube / Puple yam ( chopped) - 1 cup ( I used the frozen Filipino ube)
Sago/ javarisi - 1/4 cup
Condensed Milk - 1/2 tin
Cardamom pd - a pinch ( optional)
- Boil ube in ample amount of water till they are mashable , then strain and blend it in the blender till smooth paste with 1/4 cup milk.
- Soak the sago/ javarasi in a bowl with ample amount of water for 20 mins and then drain the water.
- In a sauce pan boil the remaining milk after it foams and comes up simmer the flame and add the sago and cook them till the double in size and are well cooked .
- After adding sago stir them continuously .
- Add the ube paste to the milk once the sago is done, then cook them for a while add condensed milk and stir them well.
- Simmer and stir continuously till the milk thicken a bit .
- Serve them chilled.
- Add extra milk if you want the kheer to be a little thin.
- Stir continuously while making kheer to avoid sticking in the bottom of the pan.