Shakarkand Ka Halwa: A Delightfully Buttery Indian Sweet Dish
Image Credit: Hearty Food Talks

As one of the most popular superfoods, the humble sweet potato has made a comeback amongst the menus of many fancy restaurants. Whether it is sweet potato fries, pies or parathas, the starchy root vegetable has been applauded for its fibre-dense properties and prescribed as health-friendly for the diet conscious. In India, fasting food often comprises of potato-based dishes and snacks that are largely eaten across the country.

The shakarkand ka halwa, a sweet dish made with ghee, sweet potatoes and dry fruits is a common item on these menus due to how filling and rich it is, when made. This simple and easy to make Indian dessert is nutrient-dense and is an affordable way of making something that could also feed a large group of people. Interestingly enough, very few people are aware of the fact that sweet potatoes do not belong to the white potato family. Once boiled and cooked in ghee, the texture of the halwa resembles that of butter and is sweet and fluffy at the same time. You could make this using both, orange and yellow sweet potatoes, depending on what is available around you.

Recipe:

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Beyond Gajar Ka Halwa: Tried This Ande Ka Halwa Yet?

Ingredients

  • 2 medium-large sweet potatoes
  • 10-12 cashews, chopped
  • 4 tablespoons sugar/jaggery
  • 7-8 tablespoons ghee
  • 1 teaspoon cardamom powder
  • ½ teaspoon saffron

Method:

Image Credits: Hearty Food Talks

  • Wash and boil the sweet potatoes with the peel on in a large pot of water for 10-12 minutes or in a pressure cooker on medium heat for 2-3 whistles. Peel and mash them roughly.
  • In a separate kadhai or pan of your choice, heat the ghee. Once melted, fry the chopped cashews until they turn golden brown. Using a slotted spoon extract the cashews from the pan and set them aside, leaving the ghee in the kadhai.
  • Add all of the mashed sweet potatoes to the ghee left in the pan and sauté for 3-4 minutes, until it begins to absorb the fat and deepen in colour.
  • Add the sugar and mix it in to cook further for another 4-5 minutes. Crush the saffron strands between your fingertips and add it in, along with the cardamom powder and stir to mix.
  • Continue to cook the halwa for another 10 minutes until the ghee starts to separate on the sides, before adding the golden fried cashews. Garnish with dried rose petals, slivered almonds and serve hot or cold, as desired.