In the node detail page


Ratalchya Kees

  • Duration: 20 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

Traditionally, kees should not be neither mushy nor lumpy. The sweet potato must retain a slightly crunchy texture so pay attention while cooking and keep sprinkling water to prevent it from over cooking or sticking to the bottom of the pan.

Trivia Tadka

For Maharashtrians, Navratri is an auspicious time to initiate new beginnings like buying jewellery, a new car or even a house, however, it is also an austere festival that dictates a special menu and abstinence from certain foods. Kees is one such popular dish from "upvasache jevan" meaning a fasting meal.


  • Sweet potato (shakarkandi), peeled and grated (2 cups)
  • Roasted peanut powder (moongfali) (1/3 cup)
  • Clarified butter (ghee) (2-3 tbsp)
  • Cumin seeds (jeera) (1 tsp)
  • Green chillies (hari mirch) (1 tsp)
  • Sugar (2-3 tsp) (2-3 tsp)
  • Lemon (nimbu) juice (2–3 tbsp)
  • Fresh coconut (nariyal) (1/4 cup)
  • Coriander leaves (hara dhaniya) (2 tbsp, optional)
  • Salt (to taste)


  • Wash and peel the sweet potatoes. Grate them with the bigger hole section of the grater.
  • Heat ghee in a kadhai, add cumin seeds and green chillies, cook for a minute.
  • Add in grated sweet potatoes and cook for about 4–5 mins, stirring often to prevent them from burning.
  • Sprinkle few tablespoons of water if the mix gets too dry. Cover and cook for another 2–3 mins.
  • Add salt, sugar and roasted peanut powder, cover and cook again for a minute until dry.
  • Now stir in the scraped fresh coconut and chopped coriander leaves. Add lemon juice and mix well.
  • Serve this sweet-salty recipe hot along with a bowl of curd.

Like this recipe? How would you rate it?


Scroll To Top

What are you craving for?

  • I want

  • made of


Get Cooking