Place your whole sweet potatoes inside the electric rice cooker cooking pot with a splash of water. Cook until they are roughly 70% cooked—they should be firm enough to hold their shape without turning mushy.

Once cooled, peel and cut the sweet potatoes into clean 1 cm diced cubes. Dice your fresh paneer to match the same 1 cm size.

In a dry pan on your stove, lightly dry-roast the cumin seeds until fragrant, then coarsely grind them along with the peppercorns. Finely chop your green chilies and coriander stalks.

Crack open a fresh coconut, straining and reserving the clear coconut water. Grate the white coconut meat finely.

In a small pan, combine the grated coconut and the reserved coconut water. Bring it to a gentle simmer to release the rich fats. If using induction stovetop, set the temperature to 500W or lower.

Once the liquid thickens slightly, pour the mixture through a clean cheesecloth and press firmly to extract 1½ cups of pure, thick homemade coconut milk.

Wipe your rice cooker pot dry, place it inside the cooker unit, and switch the appliance to Warm Mode (if your appliance requires weight to start).

Add 1 tsp of pure cow ghee to the pot. As soon as it melts and coats the bottom, gently drop in your 1 cm paneer cubes. Sauté them lightly for just 1 minute, then remove them and set aside to keep them meltingly soft.

In the remaining aromatic ghee, toss in your chopped green chilies and your 70% cooked sweet potato cubes. Let them sauté for 2 minutes to absorb the flavor.

Pour in your fresh coconut milk (1/2 cup) along with 1 cup of water (adjust for your preferred soup consistency). Stir in the sendha namak to taste.

Close the rice cooker lid and let the soup simmer gently until the sweet potatoes are completely tender and fork-soft.

Sprinkle the coarsely ground cumin-pepper mix just before turning off the cooker. Now slide the sautéed paneer cubes back into the liquid to warm through for 1 minute.

Switch off the rice cooker. Stir in the fresh lemon juice and shower the top with your finely chopped fresh coriander leaves. Serve this warm, comforting vrat-friendly soup in a traditional clay or brass bowl to honor the sacred ritual of breaking the fast.