This recipe of Mishti Aloo Payash or Sweet Potato Payash brings along with it the sweet smell of tradition. It’s similar to your kheer but unique in a way because it uses sweet potato instead of rice. So, if you are on the lookout for a unique version of kheer recipe, then look no further. The Mishti Aloo Payash is light on the tummy and satiates your sweet cravings.
Recipe by: Shimu
Ingredients for Mishti Aloo Payash
- Sweet Potato: 1/2 kg
- Cardamom powder: 1/2 tsp
- Milk: 1 litre
- Raisins: 1 tbsp
- Almonds: 10/13 chopped
- Pistachios: 1 tbsp chopped
- Sugar: 1 tbsp or as required
- Condensed milk: 4 tsp (optional)
- Rice flour: 1 tbsp
How to Make Mishti Aloo Payash
- Peel Sweet Potato and wash it. Then boil the potatoes and mash it and keep aside.
- Now boil the milk for a while, when the milk thickens add the sugar and then mashed sweet Potatoes.
- Now add the rice flour and keep stirring continuously.
- After a while add the dry fruits and condensed milk. Mix it properly. Switch off the flame.
- Pour the Payash in a serving bowl and refrigerate at least some time before you serve.
Happy cooking!
A Family Recipe From Kolkata
This is a family recipe of my in-laws family. My mother-in-law used to make sweets called Pantua of Mishti Aloo and Payash of Mishti Aloo, or sweet potato. My in-laws are from Kolkata. In Kolkata where Lakshmi Puja is done in every household we offer sweet potato both sweet and savoury in Lakshmi Puja as well as Kali Puja as bhog or offering to the Goddess.
About Sweet Potato
Sweet Potato is a root vegetable with its large, starchy sweet tasting features. It is found abundantly in west Bengal, Assam, Orissa and Karnataka. It has a unique property to be a part of both as vegetables dishes as well as sweet dishes. From the nutritional point of view we can see it is rich in energy, vitamins and minerals. It aids in digestion and protects our immune system. Being rich in vitamins it helps in vision. It is helpful for proper brain functioning. Sweet potato fights Cancer too. So undoubtedly Sweet Potato is a gem of Indian cuisine.
Sweet Potato Nutrition (per 100 grams)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 86 | – |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0 g | 0% |
| Polyunsaturated fat | 0 g | – |
| Monounsaturated fat | 0 g | – |
| Cholesterol | 0 mg | 0% |
| Sodium | 55 mg | 2% |
| Potassium | 337 mg | 9% |
| Total carbohydrate | 20 g | 6% |
| Dietary fibre | 3 g | 12% |
| Sugar | 4.2 g | – |
| Protein | 1.6 g | 3% |
| Vitamin A | – | 283% |
| Vitamin C | – | 4% |
| Calcium | – | 3% |
| Vitamin D | – | 0% |
| Iron | – | 3% |
| Vitamin B-6 | – | 10% |
Frequently Asked Questions
What is Mishti Aloo Payash?
It is a Bengali payesh, or kheer, made with sweet potato (mishti aloo) instead of rice, simmered in milk with sugar, cardamom and dry fruits.
How is it different from rice kheer?
Mashed sweet potato replaces the rice, with a spoon of rice flour to thicken the milk. Condensed milk is optional.
When is Mishti Aloo Payash made?
In Kolkata households, sweet potato is offered as bhog during Lakshmi Puja and Kali Puja, in both sweet and savoury dishes.
Should Mishti Aloo Payash be served cold?
Yes. Pour it into a serving bowl and refrigerate it for some time before serving.
About the Author
Currently residing in Kolkata, Shimu always had a keen interest in cooking and has pursued this culinary journey over decades, learning different cuisines from different countries/regions and from people of all walks of life. Born and brought up in Guwahati and having subsequently lived in various cities of India and abroad, Shimu has been exposed to various styles of cooking and a variety of tastes.
Having lived for almost 20 years in the city of Abu Dhabi, which is a melting pot of more than 100 nationalities, she got the opportunity to learn cuisines of various western and south eastern countries right there in their kitchens. Over the last decade she has conducted Indian cooking sessions at various embassies and institutions. She also conducts cooking classes, has done cooking shows on Assamese and Bengali channels in Assam and Bengal, and has hosted several pop-ups too.
