250 g Ricotta cheese
200g sweetened condensed milk (1/2 tin)
A small sweet potato + a cup of milk
1/4 tsp nutmeg powder
Chopped Almonds / Pistachios
Peel & chop sweet potato into cubes.
Cook potato cubes in milk & then blend to a fine paste.
Take ricotta cheese with blended sweet potato in a heavy bottomed vessel.
Add condensed milk & mix with a wooden spatule.
Stir continuously over medium heat.
When the mixture leaves the sides of the pan, remove from fire .
Add nutmeg powder & mix well.
Grease the palm & roll into small marble sized balls.
Decorate with chopped pistachios & serve your loved ones.