In the meanwhile, steep the butterfly pea flower tea in two batches (2 tbsps each) in a glass tumbler with 3 tbsps of hot water for at least half an hour to an hour (more time the better the color will be extracted from the flower).

Add the yam into a preboiled milk (preferably in a non-stick pot / vessel with enough space for the milk to rumble,boil and cook as required to cook kheer),strain and add the first batch of butterfly pea flower tea, add the vanilla extract/essence in between the cooking process and cook till the yam softens and gets cooked, it will approximately take 30 minutes (adjust the flame accordingly so that your kheer doesn't stick to the bottom of the pot and burn)

Now lower the flame and add the condensed milk and the second batch of the steeped and strained butterfly pea flower tea and cook for another 10 minutes or so till the kheer thickens up again to the desired consistency.

Once done, pour it in a serving bowl and garnish it as desired with almonds, pistachios and edible flowers (if any). Serve it warm or chilled.(The kheer taste even better chilled the next day so it's better to make a day in the and chill it).