• Wash the sabudana, drain the water and keep it aside for minimum 30 minutes.

Extract 2 cups coconut milk

• Add grated coconut and 2 cups water to mixer to form thick coconut milk.
• Pass the thick coconut milk through a sieve and extract 2 cups coconut milk.

Make the sweet potato kheer

• Take a deep bottomed utensil, add 2 cups water and boil the chopped sweet potato for 5 minutes or until they are soft.
• After the sweet potato gets boiled, add sago pearls and let it cook for 2-3 minutes.
• Now add coconut milk and grated jaggery and stir well till jaggery dissolves completely.
• Let the coconut milk boil for 10 minutes on low flame.
• Garnish with cardamom powder. Serve it hot or chilled.