Peel and cube the sweet potatoes.

Put them in a pot with some water just enough to cover them.

Bring to a boil and cook covered on low for about 10 minutes or until they're cooked.

Drain the water and mash the sweet potatoes in the same pot.

Add the milk, sugar and saffron and bring to a boil.

Reduce the heat and cook for about 10-15 minutes until its all creamy and the liquid has reduced.

Add the crushed Cardamom and turn off the heat.

In a small pan add a tbsp of ghee and fry some cashews until golden.

Serve the pudding in individual bowls and garnish with the cashews.Serve warm or chilled.