Move over Shakarkandi ki chaat and try this decadent halwa full with the goodness of nuts, cardamom and saffron!
2 sweet potatoes (shakarkandi), medium to large 3 tbsp sugar or as required 5-6 tbsp oil 3 to 4 green cardamoms (crushed or powdered) 12 to 15 strands of saffron – optional 10 to 12 cashews
To start with, first boil the sweet potatoes in a pressure cooker. Once done, peel and mash them with a potato masher.
Now heat oil or ghee in a heavy kadai and start by frying the cashews. Remove once they are golden and keep aside.
In the same oil, add the mashed sweet potatoes. Stir well and sauté for 3 to 4 minutes on medium-low heat.
Add sugar. Mix and sauté for 4 to 5 minutes on medium-low to medium heat. Now add cardamom powder and stir to mix. Add saffron and mix again.
Keep on stirring and cooking the halwa till the oil or ghee starts to leave the sides. This will take approx. 10 to 12 minutes. Lastly add the fried cashew nuts and stir again. Serve hot.