Cooking time : 20-25 minutes
Servings : 2
½ cup Barnyard Millet
1 tsp Ghee
1 medium Sweet Potato – finely chopped
500-600 ml Milk
¼ cup Sugar
½ tsp Cardamom Powder
For Fried Nuts
1 tbsp Ghee
1 tbsp Chironji
1 medium Potato – fine mashed
1 cup Water Chestnut Flour
Sendha Namak to taste
1-2 tbsp Water
Oil for frying
Heat a pot or kadai on medium heat, 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.
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.