Heat a heavy based pan, put in half of the sweet potatoes and cover with another pan to stop the steam from escaping.
Let the sweet potatoes bale for half an hour.
When tender from inside, remove from heat.
Add the remaining half and bake the same way.
Now peel the sweet potatoes and mash well.
Pour 12 cups milk into a pan, bring to boil and lower the heat to medium.
Let it cook till reduced to half and a little thick.
Meanwhile prepare the syrup by adding a little bit of water to the sugar and cook on medium heat until sugar dissolves.
Leave syrup to cool.
Heat banaspati in a separate pan, add cardamoms, and the mashed pulp. Stir for 5-10 minutes, pour the thickened milk and mix well.
When it starts drying, add the syrup to it and cook on low heat for 15-20 minutes.
Grease a large thali or flat tray.
Pour the mixture on it and level with a spoon.
Sprinkle slivered almonds on it and leave to cool.
Cut a into small squares or rectangles, and decorate with sliver waraq.
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