Sweet Potato Halwa - Shakarkandi Halwa

Ingredients

• For Sweet Potato Halwa
• 1 large sweet potato (about 500 g)
• 3 tablespoons ghee (clarified butter)
• 1/2 cup milk, soaked with a few saffron strands
• 1/2 cup sugar (adjust to taste)
• 1/2 tsp cardamom powder
• 8–10 cashews
• 2 tablespoons raisins
• Sliced pistachios and dried rose petals for garnishing
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Instructions

1. 1

   --- How to Make Sweet Potato Halwa ---

2. 2

   Cut the sweet potato into 4–5 inch chunks. To steam, add water to a pan, then place a steamer on it. Put the steamer basket in the bottom of the pot and cover. Place the sweet potato chunks in the basket.

3. 3

   Cover with a lid, and steam for 7–8 minutes or until tender. **TIP:** Alternatively, you can boil the sweet potato in a pan or pressure cooker. Once done, remove the sweet potatoes from the steamer basket and transfer them to a plate. Let them cool slightly. Peel off the skin and mash the sweet potatoes smoothly with a fork or potato masher. This will make about 2 cups of sweet potato mash. You can also process it in a food processor to get a smooth mash.

4. 4

   Heat 2 tbsp ghee in a pan. Fry cashews for 1 minute, then add raisins and fry until golden. Remove from the pan and set aside.

5. 5

   In the same pan, add the mashed sweet potatoes and sauté for 5–6 minutes on medium heat until aromatic. Add saffron-soaked milk and cook while stirring until the mixture thickens.

6. 6

   Stir in sugar and continue cooking until the halwa leaves the sides of the pan. Then add 1 tablespoon ghee and mix again. Cook for 2 more minutes.

7. 7

   Add cardamom powder, fried cashews, and raisins, and mix well. Once done, remove from the pan and transfer to a serving dish.

8. 8

   Garnish with sliced pistachios, dried rose petals, and serve warm. Enjoy this delicious, melt-in-mouth halwa!

9. 9

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

10. 10

    --- ENJOY THIS RECIPE ---

11. 11

    ENJOY THIS RECIPE.