Sweet Potato Rabdi

Prep Time
2 hours
Cook Time
15 mins

When you crave something sweet, this is a recipe that will keep you happy and going back for more.


  • 250 gms sweet potato, peeled and cut into 1-inch cubes which makes around 2 cups
  • 75 gms or ½ cup broken cashews, soaked for 2 to 4 hours
  • 1 tbsp sesame seeds
  • 25 gms (20-22 pieces) almonds ground up to make ¼ cup (optional)
  • 125 gms (3/4-1 cup) jaggery, dissolved in ½ cup boiling water and strained
  • ½ tsp (8-10 pods) cardamom powder

For the garnish:

  • A pinch of saffron soaked in 2 tbsp warm water for 1 hour
  • 2 tbsp pistachio slivers, toasted or dry roasted


  1. Place the sweet potato in a thick bottomed steel pot, add half a cup of water and bring it to a boil. Cover and cook it for 10 minutes.
  2. Drain the cashews and rinse them once. Place them in a blender jar, add the sesame seeds and the cooked sweet potato, add two and a half cups of water and blend to a fine paste. Add half a cup more of water if required.
  3. Place this mixture in a thick bottomed steel pot, add another half a cup of water and bring it to a boil, stirring it continuously with a whisk to prevent it from catching at the bottom.
  4. Once it comes to a boil, turn down the heat to simmer and add the almond flour if using, and mix it well.
  5. Cook for around 5-7 minutes mixing it continuously with a whisk.
  6. Add the liquid in which the jaggery has been dissolved and cook for another 3 minutes.
  7. Turn off the heat and allow the vegan rabdi to cool down to room temperature.
  8. Mix it well and dish it out into a serving bowl.
  9. Garnish with the saffron liquid and roasted pistachios.
  10. Enjoy it at room temperature or chilled in the fridge for an hour.

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