How To Make Purple yam kheer with Butterfly pea flower

Purple yam kheer with Butterfly pea flower, We use prepare 10 Ingredients And 6 Steps

Ok now How To Cook Purple yam kheer with Butterfly pea flower

We can cook Purple yam kheer with Butterfly pea flower by using 10 ingredients and 6 steps. Here is how you cook Purple yam kheer with Butterfly pea flower.

Ingredients of Purple yam kheer with Butterfly pea flower

1. Prepare of Purple yam/ Ratalu.
2. You need to prepare of Condensed milk (any brand).
3. You need to prepare of milk (fullcream / fullfat preferred).
4. Prepare of tsps vanilla extract/essence.
5. You need to prepare of Butterfly pea flower (dried)*.
6. Prepare of hot /warm water to steep the tea.
7. You need to prepare of Garnishing.
8. Prepare of Edible flowers (dried/ fresh)- rose, marigold etc (optional).
9. Prepare of Almond slivers.
10. You need to prepare of Pistachio slivers.

Purple yam kheer with Butterfly pea flower step by step

1. Wash, peel and grate the purple yam** in a pot with about 1.5 litres of water. After you finish grating,boil the yam for about 5-8 minutes,certain and throw the water and wash the yam in clean running tap water till the sliminess of the yam goes off. Now your yam is ready to be cooked with milk..
2. In the meanwhile, steep the butterfly pea flower tea in two batches (2 tbsps each) in a glass tumbler with 3 tbsps of hot water for at least half an hour to an hour (more time the better the color will be extracted from the flower)..
3. Add the yam into a preboiled milk (preferably in a non-stick pot / vessel with enough space for the milk to rumble,boil and cook as required to cook kheer),strain and add the first batch of butterfly pea flower tea, add the vanilla extract/essence in between the cooking process and cook till the yam softens and gets cooked, it will approximately take 30 minutes (adjust the flame accordingly so that your kheer doesn't stick to the bottom of the pot and burn).
4. Now lower the flame and add the condensed milk and the second batch of the steeped and strained butterfly pea flower tea and cook for another 10 minutes or so till the kheer thickens up again to the desired consistency..
5. Once done, pour it in a serving bowl and garnish it as desired with almonds, pistachios and edible flowers (if any). Serve it warm or chilled.(The kheer taste even better chilled the next day so it's better to make a day in the and chill it)..
6. Note : 1. * If you don't have butterfly pea flower skip it or use any edible food color of your choice, if you desire. 2.** Wear disposal gloves while handling the raw Purple yam (as it itches), it almost has the same characteristics of taro roots /Kochu/ Arvi....but no problem once it's boiled and washed in running water and cooked. Bon appetit!!!!.

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