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

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

3. Chop into tiny pieces, or grate coarsely.

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

5. Drain with a slatted spoon, keep aside.

6. Add hot milk, bring to a boil stirring occasionally.

7. Simmer for 7-8 minutes.

8. Add cooled sweet potato, cardamom powder, sugar.

9. Stir to dissolve sugar completely.

10. Add all other ingredients, simmer for 2 minutes.

11. Serve hot.

12. Always add the potatoes just few minutes before serving.

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

Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh