By Devi Poojari
This fibre-dense shakarkand (sweet potato) halwa is perfect for those who wish to indulge without guilt and is also a fasting friendly item.
2 medium-large sweet potatoes 10-12 cashews, chopped 4 tablespoons sugar/jaggery 7-8 tablespoons ghee 1 teaspoon cardamom powder ½ teaspoon saffron
Boil the sweet potatoes and peel and mash them roughly.
In a separate kadhai, heat the ghee. Fry the cashews until they turn golden brown and set aside.
Add the mashed sweet potatoes in the ghee left in the pan and saute it for 3-4 minutes until it begins to absorb the fat and deepen in colour.
Add the sugar and cook further for another 4-5 minutes.
Add the saffron strands and cardamom powder and stir.
Continue to cook the halwa for another 10 minutes until the ghee starts to separate before adding the golden fried cashews.
Serve hot or cold, as desired.
Image Credit: delish.com