Purple yam is nothing but purple coloured sweet potato which is native to southeast asia. It got the purple colour due to the presence of anthocyanin pigments. We can make variety if dishes like cake, ice dream, cookies and pudding with purple yam. Or simply you can bake and eat.

When i first found this yam in a local market in Brunei, i was quiet surprised by seeing the colour. I thought it may be some weird veggie.. But i googled, i found this yam is locally grown in Tamilnadu also. It is called Rasavalli kizhangu in Tamil and Kachil in Malayalam. Through my friend, i came to know that it is cultivated and widely used in some interior parts of Salem district, Tamilnadu. Lets see how to prepare kheer with sago and yam paste.. try and comment ur ideas and suggestions.

INGREDIENTS:

1 cup Purple Yam, Mashed

½  cup Sago (Javvarisi)

5 cup Low fat milk

¾  cup Condensed milk

1 tablespoon Ghee

2 Cardamom

10 to 15 Cashews , chopped

INSTRUCTIONS:

Take sago in a bowl. Wash well and soak it in water for half an hour.

Wash and remove the skin from the purple yam. Cut into small cubes. Pressure cook for 2 whistles and mash it using a fork. Set aside.

In a pan, add ghee and fry the cashews till they are golden brown. Keep the fried nuts aside. To the same pan, add milk and allow it to boil.

Once it starts to boil, reduce the flame and add soaked sago. Mix well, otherwise sago will settle in the bottom. Once the sago is cooked, it begins to float on the top.  Now add condensed milk and mix well. Cook for few min.

 

Add the purple yam paste and mix well till the paste is completely dissolved in the kheer. Now add fried nuts and cardamom.

Mix well and serve.

NOTES:

I have used two small purple yams. It will give me a cup of yam paste. You can also use readily available purple yam paste, from super markets.

Payasam may turn thick, after some hours of cooking. Add more milk if u want kheer in runny consistency.

You can also use sugar instead of condensed milk.