महाशिवरात्री विशेष रताळ्याचे कटलेट आणि रताळ्याची खीर | Sweet potato cutlet and kheer#ratale #kheer

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often less expensive.

egg

🥗Healthier: flaxseed meal

💰Cheaper: mashed banana

Flaxseed is a great egg substitute for binding.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is nutritious and adds flavor.

Soak a pinch of saffron in 1/2 cup warm milk and set aside.

Boil and peel 300 grams of sweet potatoes, then grate them.

Heat a pan and add 2 tablespoons of ghee.

Once the ghee is hot, add cashew nuts and almond pieces and sauté until light golden.

Add the grated sweet potatoes to the pan and sauté for 2-3 minutes on low to medium flame.

Add 50 grams of khoya to the pan and sauté for another 2-3 minutes.

If khoya is unavailable, you can use whipped cream instead.

Pour in the saffron-infused milk and mix well.

Gradually add 1 liter of cow's milk to the mixture while stirring to avoid lumps, adjusting the thickness of the kheer to your preference.

Add 1/4 cup sugar, adjusting to taste, and mix well.

Add 1/2 teaspoon of cardamom powder and mix again.

Let the kheer simmer on low flame for 1-2 minutes.

The kheer should have a creamy consistency, similar to basundi, and garnish with chopped pistachios before serving.

For the cutlets, dry roast 1/2 cup of sago on low to medium flame for 3-4 minutes and set aside to cool.

Boil and peel 500 grams of sweet potatoes, then grate them.

In a mixer jar, add 3-4 green chilies and a 1/2 inch piece of ginger and grind without adding water.

Combine the ground mixture with the grated sweet potatoes in a bowl.

Add salt to taste and mix by hand.

Gradually add 1 cup of rajgira flour until the mixture can be shaped into cutlets.

If you have coriander and cumin for fasting, you can add them, but they are optional.

Shape the mixture into cutlets and set aside.

Grind the roasted sago into a fine powder and spread it on a plate.

Grease your hands with ghee and roll the mixture into a log.

Cut the log into approximately 1/2 inch thick cutlets and shape them evenly.

Coat the cutlets in the sago powder and place them on a plate.

Heat 2 tablespoons of ghee in a pan, or you can use peanut oil.

Once the ghee is hot, place as many cutlets as can fit in the pan.

Shallow fry the cutlets on low to medium flame for about 2 minutes until golden brown.

Before flipping, drizzle a little ghee on top of the cutlets.

Flip the cutlets and shallow fry the other side for another 2-3 minutes until golden brown.

Remove the cutlets from the pan and repeat the frying process for the remaining cutlets.

Serve the cutlets with yogurt or coconut chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens