Ingredients

½ cup Barnyard Millet (समा चावल)

1 tsp Ghee (घी)

1 medium Sweet Potato – finely chopped (शकरकंदी)

500-600 ml Milk (दूध)

¼ cup Sugar (चीनी)

½ tsp Cardamom Powder (इलायची पाउडर)

For Fried Nuts

1 tbsp Ghee (घी)

10-12 Almonds (बदाम)

1 tbsp Chironji (चिरौंजी)

For Puri

1 medium Potato – fine mashed (आलू)

1 cup Water Chestnut Flour (सिंघाड़े का आटा)

Sendha Namak to taste (सेंधा नमक स्वादानुसार)

1-2 tbsp Water (पानी)

Oil for frying (तलने के लिए तेल)

Process

• Heat a pot or kadai on medium heat and add barnyard millet and saute for a minute.
• Then add some ghee and saute until fragrant now add chopped sweet potato and continue sauteing for 2-3 minutes on medium heat.
• Add the milk and let it cook completely or until thickened.
• Once thickened properly add some more milk then bring it to a boil and add sugar, let it cook for another 2-3 minutes.
• Now finish it with cardamom powder, fried nuts, mix and switch off the flames.

For Fried Nuts

• In a small pan heat ghee and add almonds, let them fry for half a minute then add the chironji, continue frying for another half minute.
• Remove and keep aside for further use.

For Puri

• In a bowl add finely mashed potato, water chestnut flour, sendha namak and knead it properly.
• Now sprinkle some water and knead it into a soft dough. Keep aside for 5 minutes.
• Meanwhile heat oil on medium heat for frying.
• Then take a small portion from the dough and then using the palm of your hand flatten it out by applying some ghee.
• Repeat this process for all of the dough and deep fry them in medium hot oil until golden brown and crispy.
• Serve hot with kheer.