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We hope you got insight from reading it, now let’s go back to purple yam kheer with butterfly pea flower recipe. To make purple yam kheer with butterfly pea flower you need 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Purple yam kheer with Butterfly pea flower:
- Take 300 gms Purple yam/ Ratalu
- Prepare 200 gms Condensed milk (any brand)
- Use 1 litre milk (fullcream / fullfat preferred)
- Provide 3 tsps vanilla extract/essence
- Take 2 tbsp + 2 tbsp Butterfly pea flower (dried)*
- Prepare 3 tbsp +3 tbsp hot /warm water to steep the tea
- Prepare For Garnishing
- Use As Required Edible flowers (dried/ fresh)- rose, marigold etc (optional)
- Provide Some Almond slivers
- Take Some Pistachio slivers
Steps to make Purple yam kheer with Butterfly pea flower:
- 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.
- 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).
- 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)
- 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.
- 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).
- 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!!!!
Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt. Butterfly pea is an annual vine that is native to the land in southeast Asia near the equator. The pigment in the flowers comes from anthocyanins , and has long been widely used in Thai and Malaysian cuisines for blue or purple food coloring for butterfly pea sticky rice. Purple flowers "Butterfly Pea" on a white background. Herbal healthy drinks mix lemon and flower butterfly pea purple cold cocktail water local flora of asia arrangement flat lay style on background white.
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