This kheer is an authentic Hyderabadi style. In this potatoes are washed and peeled and then cubed.
These cubes are added to the milk which has come to a rolling boil.
Lower the heat and allow the potato cubes to cook well.
After 15 to 18 minutes, they are tender and soft.
Sieve the milk and keep the potato cubes aside.
Reserve some milk about two cups and let the rest of it to simmer on low flame.
Add the mawa and the potato cubes along with this milk to a blender jar.
Blend all these into a smooth paste.
Add this paste to the simmering milk and mix well.
Add sugar and cook until desired consistency is obtained.
Let it simmer for a further 10 minutes before switching off the flame.
Serve it warm or chilled with some fresh cream on top.
Add the dry fruit slivers to the kheer directly or garnish on top. It is entirely your choice. I mixed them in the kheer directly and served this super delish kheer in orange bowls with some fresh cream on top.