SWEET POTATO HALWA / SHAKARKANDI HALWA

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.
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This is a simple, quick recipe with minimum ingredients and apart from stirring the halwa, there is not much effort this halwa requires.

If you are looking for more halwa recipes then do check BEETROOT LAUKI HALWA
Gajar (Carrot) Ka Halwa MANGO KESARI (MANGO HALWA) Tricolour Suji Ka Halwa

Prep Time: 20 minutes
Cook Time: 20 minutes 

INGREDIENTS :
(1CUP =200ML)

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

INSTRUCTIONS :

  1. Boil the sweet potatoes first.
  2. When they are warm, peel and mash them.
  3. Heat ghee in a kadhai (pan) first for frying the cashews.
  4. Remove when they become golden and keep aside.
  5. In the same ghee, add the mashed sweet potatoes.
  6. Stir well and saute for 3-4 mins.1546143566810
  7. Add sugar and saute for 4-5 mins. Now add crushed cardamom and stir. Repeat the above step with saffron.
  8. 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.
  9. Lastly, add the fried cashew nuts and stir again.
  10. Serve the sweet potato halwa hot.
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NOTES:
  • I used fried kaiju, you may use any type of dry fruits of your choices.

 

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BEETROOT LAUKI HALWA

Beetroot Lauki Halwa
Indian sweets never get old and so does our love for it!
Beetroot is one of my favourite vegetables-  firstly because of its colour and secondly its nutritional value. When I saw this recipe on my friend’s Instagram page@Blenditlikelata, I decided to try it out.
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These seemingly unpleasant vegetables can be brewed up to present a perfectly tasty sweet dish.
Dish taste enhancer= Kaju chikki

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INGREDIENTS :

(1 cup = 250 ml)
3  cups / 1/2 Kg grated lauki (bottle gourd or dudhi)
500 ml milk(which has been boiled in advance)
1 beetroot grated
7 tablespoon sugar – for a very sweet taste, ( can be increased to 8 tablespoon sugar)
3 to 4 tablespoon ghee
4 to 5 green cardamoms – powdered or crushed (chotti elaichi or Hari elaichi)
½ cup chopped almonds (badam) and pista
Kaju chikki for decoration

INSTRUCTIONS :
  1. Pour milk into a wide pan or kadai. Bring it to boil. Then simmer (on low flame )until it reduces and thickens slightly.
  2. While the milk boils, wash and peel bottle gourd. Taste it and make sure it is not bitter or too sour. Then grate it after removing the complete centre portion.
  3. Also, grate the beetroot.
  4. Heat ghee in a heavy bottom kadai. Add grated lauki and beetroot and fry until the moisture dries up completely. This takes about 7 to 10 minute(the time by which the milk boils)PicsArt_10-28-11.08.25.jpg
  5. Whisk the milk well and pour it to the hot beetroot lauki mixture.
  6. Mix and cook on a medium flame string often until the mixture thickens and moisture evaporates.
  7. Add sugar and begin to cook. The mixture turns gooey again. Keep string and cook until the halwa turns thick.
  8. Sprinkle cardamom powder and then pour 1 tsp ghee. Mix and cook for a few mins.
  9. Garnish halwa with homemade kaju chikki or sliced almonds, cashews and pistachios.
  10. Serve warm or chilled as per your liking.

NOTES :

  • Saute bottle gourd first in ghee to reduce the moisture & get rid of the raw flavour.
  • Avoid using bottle gourd that’s too sour or bitter.
  • You may adjust beetroot quantity according to your taste.
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Carrot Halwa Hearts

My husband loves carrot halwa and also white chocolate is his favorite. Then I got idea that I can use them both in one dish.So I made this double love dish to express double love..

It came out perfectly and my husbands love doubled..❤

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INGREDIENTS:

White chocolate  – ½ cup
Carrot Halwa – ½ cup or as needed

Heart shaped chocolate mold

INSTRUCTIONS:

  1. Melt the chocolate  in the microwave or using a double boiler making sure the vessel does not touch the water until creamy and smooth.17
  2. Use a teaspoon or pointed pastry brush to coat some chocolate all around the inside cavity of your molds. Make sure the centre is empty and free for the filling. Use a dough scraper or backside of a knife to scrape out any excess chocolate from the top of the molds and refrigerate for 5 minutes.18
  3. Fill the inside with gajar halwa (carrot pudding) leaving some space for the chocolate layer that will form the bottom of your chocolate and again refrigerate for 5 mins to firm up.1920
  4. Make sure the chocolates are still melted and smooth, else microwave again. Add chocolate over the top of the carrot halwa and make sure it fills the entire top portion in the shape of your mold. Before the chocolate hardens, scrape out any excess chocolate making a smooth base. If too much chocolate comes off disclosing the carrot halwa , again apply some chocolate and scrape away any excess gently. Again refrigerate for 5 mins.21
  5. Once the chocolate hardens, gently press it out of the mold onto a serving plate and continue to refrigerate.
  6. Stick heart sprinkle with melted chocolate on top.
  7. Enjoy double sweet hearts.

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Gajar (Carrot) Ka Halwa

This gajar halwa recipe  is a bit lengthy as we are adding milk and evaporating it in the process but tastes different . There are different variations of gajar halwa recipe. Also a lot of people make gajar halwa in microwave. But I think using milk is the best way of making gajar halwa.

The Gajar ka Halwa was first introduced during the Mughal period and the name originates from an Arabic word “Halwa”, which means “sweet” and it is made from carrot (in Hindi: Gajar) so that it is known as Gajar ka Halwa (meaning pudding of carrot or Halwa of carrot). It is strongly associated with Punjab but it is not clear it originated there. The Gajar Ka Halwa is served hot during the winter
Source: Wikipedia

Yield: 1 Kg
Servings: 8

Prep Time: 15 mins
Cook Time: 60 mins
Ready In: 1:15 hours

INGREDIENTS:

Carrots (Gajar) 1 Kg
Milk 1 Liter (High fat milk)
Sugar 1 cup (More if you like it sweeter.)
Ghee about 4 tbsp (Less if you are diet conscious)
Raisins a handful
Cashewnuts a handful
Cardamom powder 1/2 Tsp
Malai 2tbsp(optional)

INSTRUCTIONS:

  1. First rinse ,peel and then Grate the  carrot .I use my grater229
  2. Put Kadhai (  I have use  Futura Pressure Cooker to reduce the making time.) in low heat. Add ghee and grated carrot, and fry it for 3-4 minute.230
  3. Then add milk in cooker and bring it to boil with grated carrot.Keep stirring the mixture so that the carrots cook in the milk, the milk solids do not stick to the bottom of the pan. Keep it on the stove till all the water gets evaporated and you get a solid mixture of carrots and milk solids.231
  4. Cook over medium heat until all the milk gets thicken.
  5. Add Sugar to the mixture while it is on the stove and mix well.
  6. When ghee starts separating then add cardamon powder and raisins. Mix it well and turn off the heat.After that I added a 2tbsp of malai to get richness ,mix it and turn off the gas .
  7. Decorate with cashew nuts.
    (The pics given in this recipe are of 2kgs gajar ka halva)

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Notes:

  • If you want to avoid sugar than add crushed raisins. It is best option for sugar and good for health.
  • Gajar Ka Halwa can be stored for upto 15 -20 days in refrigerator. Do not store/keep it in open for long time.
  • Gajar Ka Halwa can also prepared without raisins and other dry fruits. The quantity of dry fruits you add depends upon your taste. Sugar too can be increased or decreased as per your taste.
  • Gajar Ka Halwa is full of nutrition, good for all – children to aged people. Because of its nutritional Value it is also recommended for Pregnant Ladies

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Tricolour Suji Ka Halwa

INGREDIENTS:

1 1/2 tbsp ghee
1 cup semolina (rava)
3/4 cup sugar
4 cups water
4 to 6 raisins (kismis) (optional)
6 to 8 almonds (badam) , crushed or thinly sliced

INSTRUCTIONS:

  1. Heat ghee in a kadai. Add the semolina.
  2. Keep stirring till semolina attains light brown color.
  3. In a separate pan, boil water with sugar till sugar is dissolved.
  4. Add water to the kadai slowly, stirring continuously.
  5. Add raisins and half of the almonds.
  6. Keep stirring till ghee shines on the sides of the kadai.
  7. Take off the flame. Garnish with rest of the almonds.

Notes:

  • For orange and green color …take some halwa and add few drop of food color.
  • Take cake mold and arrange tri colour halva ..than un-mold it. ..decorate with sprinkles.

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