Shakarkandi ka Halwa
Shakarkandi or sweet potato is mostly consumed in all fasts and festivities in Indian homes. Its sugar is not only good for health, but this dessert also tastes heavenly during fasts. I first came to know about this halwa (Indian sweet pudding) from my mom, who has been my first mentor of life. This dessert is not so sweet since it uses very less sugar than any other pudding (halwa) would need. Its natural sugar and fiber content also makes it the right choice during fasts . I am reliving my “mayeka days”(when a girl visits her parents home after marriage) through this recipe. Hope it takes you on some journey too. If you have any such experience or memory, please don’t hesitate to share that with me in the comments below. Let’s check this recipe now. 🙂
Servings Prep Time
1person 5mins
Cook Time Passive Time
15mins 0mins
Servings Prep Time
1person 5mins
Cook Time Passive Time
15mins 0mins
Ingredients
Instructions
  1. Boil the sweet potato well in a pressure cooker or microwave after washing in cold water. You may fork it through or make cuts with a knife before microwaving for 2 mins. Once it is cooled, peel off the skin and grate it in a bowl.
  2. Heat some ghee in a wok(kadhai). Add the boiled sweet potato to it and keep the heat on lower than medium. Turn it with spatula for even roasting. Roast on low heat for at least 5 mins or till you smell the aroma of roasted potato.
  3. Prepare the nuts according to your preference. I chopped cashews ,silvered almonds and crushed cardamom. You may fry them in ghee for added taste.
  4. In the wok (kadhai) , now add milk and evaporate it till it gets absorbed in the halwa and the sweet potato leaves out sides with ghee. This will take 5 to 7 minutes.
  5. When the shakarkandi has left sides of the wok (kadhai), add sugar (to taste), cardamom and nuts. Save some nuts for garnishing in the end.
  6. Garnish with nuts and serve hot.