To prepare the sweet potato puree, boil and peel the sweet potatoes. Mash them with a masher and pass it through a steel sieve to have a smooth puree. Keep aside.
Put the milk to boil in a heavy bottom sauce pan or kadai.
Add the sugar, boil and reduce to 2 cups.
While the milk is boiling keep stirring continuously.
Keep scrapping the milk layers from side and mixing it in to the boiling milk.
Turn of the flame once you see the milk has reduced and thickened a little.
Add the freshly grated nutmeg, saffron strands and chirongi/charoli while the milk is still warm.
Once the milk cools down to room temperature, add the sweet potato puree and mix well.
Transfer the Shakkariya ni Rabdi to serving bowl and garnish with slivered almonds and pistachios.
