• Grind the pre-soaked almonds into a fine paste using a little A2 milk.
• In a pan, heat the remaining milk and let it come to a boil.
• Add the almond paste and stir well. Simmer on low heat for about 15-20 minutes, stirring occasionally.
• Add saffron strands and cardamom powder to the kheer and mix.
• Sweeten the kheer with jaggery, adjusting the amount to your taste preference.
• Continue to cook until the kheer thickens to the desired consistency.
• Remove from heat and let it cool.
• Garnish with chopped nuts before serving.

Power tips and variations

• One can use coconut milk as an alternative to A2 milk. The coconut flavor pairs well with the almond's nuttiness, creating a delightful twist on the traditional recipe.
• To incorporate dates instead of jaggery, you can soak them in warm water to soften them and then blend them into a paste.

• In a mixing bowl, gently combine boiled and mashed sweet potatoes, drained sama rice, crushed peanuts, chopped green chilies, cumin seeds, chopped coriander leaves, and rock salt.
• Divide the mixture into equal portions and shape them into round or oval tikkis.
• Heat a pan or tawa and add a little A2 ghee for shallow frying.
• Place the tikkis on the pan and cook on medium heat until they turn golden brown and crispy on both sides.
• Once cooked, remove the tikkis from the pan. Serve the sweet potato sama tikkis hot with yogurt or chutney.

Power Tips and Variations:

• Feel free to incorporate the grated vegetables of your choice. You can alternate sweet potatoes with grated raw banana or raw banana flour too.