Sweet Potato Halwa - Shakarkandi Halwa

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.

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.

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.

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.

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.

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

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

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

ENJOY THIS RECIPE.