Take fresh coconut along with 1/2 cup of water and cardamom in a mixer jar and grind it to fine paste. Strain this paste using a fine strainer and squeeze the coconut mixture so that milk is strained completely. It gives you 3/4 cup to 1 cup of thick coconut milk(first extract).

Again put back the squeezed coconut in to mixer jar with a cup of water and grind again for few minutes. Strain it back using same strainer that gives you a cup of thin coconut milk(second extract). Keep both extracts separated.

Wash sweet potato under running water scraping mud sticking on it's skin if any. Then make circular slices out of sweet potato and in turn chop each slice in to small cubes. Keep the cubes immersed in water to avoid getting them brown.

Drain the water and on medium flame cook these sweet potato cubes adding fresh water just up to the level of cubes.

When sweet potato is cooking, in a separate vessel add jaggery and 1/4 cup of water. Cook this jaggery till it dissolves.

when the jaggery syrup starts to rolling boil, include cooked sweet potatoes. Let the sweet potato absorb jaggery syrup for few minutes. Then include second extract(thin) coconut milk and bring it to boil. Then add thick(second extract) coconut milk and stir.

At the final stage dry roast medium rava till it becomes warm and aromatic and add it to boiling sweet potato kheer. Add salt, mix well and cook for 3 minutes more. Switch off the flame.

Sweet potato kheer / payasa is ready to relish as dessert after meal.

Do not add too much water while cooking sweet potato cubes as the kheer becomes too runny.

Medium rava is used to thicken the sweet potato kheer, if you skip it, the consistency of the kheer remains watery.

You can add rava(sooji) without roasting too.

After adding rava, make sure it is not forming lumps and it is integrating well with kheer.

If your sweet potato is very sweet, then reduce jaggery to 1/2 cup.