Soak Saffron in the milk and the condensed milk and set aside.
Pressure-cook the Sweet potato for 2 whistles.
Let the pressure come down naturally.
Allow the sweet potato to cool down and the peel of the skin and mash it see that there are no lumps.
Heat 2 tbsp ghee in a kadhai/wok add in the nuts fry till golden brown drain and set aside.
In the kadhai/wok add the mashed sweet potato and allow it to cook for 5 minutes on a low flame.
Add the sugar it will melt immediately add the saffron soaked condensed milk.
Mix well and cook the halwa which will be gooey at this stage
Add the cardamom powder and then ghee fried nuts and keep stirring the halwa. It will tend to become thick now and leaves the sides of the pan.
Serve the halwa with love.
Reserve some of the nuts then you need not prise them from the halwa.
Use some more saffron.
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