A comforting Indian dessert, potato kheer is rich, mildly sweet and wonderfully creamy. Grated potatoes blend seamlessly into the milk, creating a texture similar to rice kheer while absorbing the flavours of cardamom and saffron.
Recipe: Boil, peel and grate two medium potatoes. Heat 1 litre of full-fat milk and simmer until slightly thickened. Add the grated potatoes, 4 tablespoons sugar, ½ teaspoon cardamom powder and a few strands of saffron. Cook for 10 to 15 minutes, stirring often. Garnish with chopped almonds and pistachios before serving warm or chilled.
