Goan Kananga Che Kheer Recipe

Kananga Che Kheer is a delicious and nutritious Fasting Recipe (Vrat Ka Khana). This Sweet Potato Kheer in Goa is a vegan pudding or pasayam made with coconut milk and requires minimal sweetener.

During fasting times like Shivratri, Navratri, Ekadashi, and Purnima, we all look for light dishes on the stomach yet full of nutrition. One of my go-to fasting desserts is Sweet Potato Kheer (or Sweet Potato Pudding)—it is creamy, delicious, and so easy to make! I love recipes that require minimal effort but still taste amazing, and this Kheer is just perfect Vrat ka Khana when you need something comforting yet wholesome.

Sweet potatoes are called genasu in Kannada, Ratale in Marathi and Shakarkand in Hindi.

My favourites are Ratale Kees, Ratali Chips, Sweet Potato Pound Cake, halwa, Bruchetta and cutlets. My family favourites are the Plain-boiled ones.

Jump to:

• Ingredients for Kananga Che Kheer  
• How to make Kananga Che Kheer
• Variation in Sweet Potato Kheer
• Protips for Kananga Che Kheer
• Related Recipes Kananga Che Kheer
• Goan Kananga Che Kheer Recipe

Why Sweet Potato?

Sweet potatoes are nutrient-rich and lower in calories and fat compared to potatoes. Since they are sweet, they are ideal for making desserts. Sweet Potatoes contain vitamins and their antioxidant properties perfect for a balanced diet.   If you're looking for a fasting food that is also diabetes-friendly

What Makes This Sweet Potato Kheer Special?

• It is Vegan as we use coconut milk, a perfect dairy-free dessert for those with a plant-based diet.
• Sweet Potatoes are consumed for fasting. They are part of the Vrat Ka Khana, and this dish keeps you full and energised.
• Sweet potatoes are nutritious and delicious. The creamy pudding texture makes this kheer extra rich and indulgent.

In Goa, chapati and Goan Usali are part of the fasting meal—this wholesome and protein-packed dish pairs beautifully with this kheer. 

Ingredients for Kananga Che Kheer  

• Sweet Potato:  The star ingredient I peel them and use them to cube or slice them thin. 
• Thick Coconut Milk: The first extract that makes kheer rich, creamy, and indulgent.
• Thin Coconut Milk: the second extract to cook sweet potatoes while adding a subtle coconut flavour.
• Sweetener: A little sugar or jaggery adds sweetness. You can adjust the quantity based on the sweetness of your sweet potatoes.
• Pinch of Salt: A little salt enhances the flavour by balancing the sweetness.

Optional Ingredients:

• Rice: A small amount helps thicken the kheer and give it a creamy texture. It also helps bind the ingredients together.
• Water: To cook the rice and sweet potatoes until they are soft and blend well into the pudding.

How to make Kananga Che Kheer

• Cook the soaked rice till partially done.
• Add the peeled and cube or sliced sweet potato and thin coconut milk.
• Cook till the sweet potatoes are done.
• Add the thick coconut milk, sugar, and cardamom and simmer for 2 minutes.
• Let the pudding steep, then serve warm or chilled. 

Variation in Sweet Potato Kheer

• Coconut milk: Instead of coconut milk, you can use whole or plant-based milk like almond milk. I can imagine the taste here.
• Sweeteners: I have used sugar here, but you can use jaggery, palm or coconut jaggery. 
• Nuts: I have not used nuts today, but add some cashew nuts, almond slivers and pistachio. 

Equipment for Kananga Che Kheer

• Thick-bottomed pan
• Knife and cutting board
• Bowls for placing the ingredients
• Bowls to serve

Protips for Kananga Che Kheer

• Soak and scrub the sweet potatoes before chopping them.
• Store the sweet potato under water as you chop them up. This prevents blackening.
• If you plan to use jaggery and dairy milk, let the kheer cool before adding jaggery. This will prevent the milk from curdling. Generally, with dairy milk, I like to make Shahi Shikanji a recipe that is perfect for summer.
• On a fasting day, I will replace the rice with 1 tablespoon sago or sabudana. Soak the sago for about an hour, as soaking reduces cooking time. Then, cook them in thin coconut milk with the sweet potato. 
• If you have forgotten to soak the sago, cook 1 tablespoon of sago in 1 cup of water. Cook it until translucent before adding it to the sweet potato in thin coconut milk after it is cooked.

Related Recipes Kananga Che Kheer

These are the fasting days recipes we love

In case you need protein-rich vegetarian dessert recipes for fasting days like me, you will love Moong dal Kheer, Mooga Kann, a Vegan dessert from Goa.

Pin in Later