INGREDIENTS:

1 litre milk
1 medium sweet potato
1/3 cup sugar
1/4 tsp. cardamom powder
1 tbsp. fine vermicelli
1 tsp ghee
1 tsp. raisins
1 tsp. almonds slivered thinly
1 tsp. pistachios slivered thinly

DIRECTIONS:

Pressure cook sweet potato for 3-4 whistles till tender.

The skin will come off easily now, so peel neatly.

Chop into tiny pieces, or grate coarsely.

Heat ghee in a heavy pan, add vermicelli, stirfry till light golden.

Drain with a slatted spoon, keep aside.

Add hot milk, bring to a boil stirring occasionally.

Simmer for 7-8 minutes.

Add cooled sweet potato, cardamom powder, sugar.

Stir to dissolve sugar completely.

Add all other ingredients, simmer for 2 minutes.

Serve hot.

Always add the potatoes just few minutes before serving.

Reheat prepared kheer to a boil, add potato, resume boil, then serve.

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