Sweet Potato halwa /Shakarkandi halwa
Shakarkand is my all time favourite. When we were kids my mum used to boil shakarkandi in chulha (hearth) for me. The smoky flavour enhanced the taste of shakarkand.
When I saw shakarkand in the market the feeling of nostalgia gripped me.
So this time I tried this delicious halwa made out of boiled mashed sweet potatoes scented with cardamom and saffron.
Sweet potato halwa is a popular dessert in north India, especially during the winters. It is a popular fasting option rich in Vitamin A.
This is a simple, quick recipe with minimum ingredients and apart from stirring the halwa, there is not much effort this halwa requires.
Prep Time: 20 minutes
Cook Time: 20 minutes
2 medium to large sweet potatoes (shakarkand )
4 tablespoon sugar or as required,
depends on the sweetness of the sweet potatoes.
4 to 5 tbsp ghee
1/2 tsp Cardamom powder (choti elaichi powder )
1 pinch saffron (kesar)
10 to 12 cashews halved & fried
- Boil the sweet potatoes first.
- When they are warm, peel and mash them.
- Heat ghee in a kadhai (pan) first for frying the cashews.
- Remove when they become golden and keep aside.
- In the same ghee, add the mashed sweet potatoes.
- Stir well and saute for 3-4 mins.
- Add sugar and saute for 4-5 mins. Now add crushed cardamom and stir. Repeat the above step with saffron.
- Keep stirring and cooking the halwa till ghee starts to leave the sides of halwa. This will take approx 10-12 minutes on a low to medium flame.
- Lastly, add the fried cashew nuts and stir again.
- Serve the sweet potato halwa hot.
- I used fried kaiju, you may use any type of dry fruits of your choices.