Steam the sweet potato and when it cools down, grind it into a smooth paste using a sieve or a masher. Now put ghee in a pan and add the prepared sweet potato paste and keep stirring it continuously.

When the paste turns pink, add milk to it and then add the jaggery and keep stirring it well. When the sugar water burns, add cardamom powder and mix it well. Now garnish a dish with cashew nuts and almonds and serve.