Sweet potato is such a versatile root vegetable. It is nutritious and healthy and it does not have an overpowering smell. Hence the dish, sweet potato halwa or shakarkandi ka halwa. Halwa originated in the Middle East and travelled to India. And we make all sorts of halwa, carrot halwa, lauki halwa, beetroot halwa, badam halwa etc.
Last year for Holi I was looking for a very simple sweet to make along with Thandai and rose milk. Sweet potato halwa came to the rescue. I had never made it and anyway I had to photoshoot it, so a delicious halwa was made! It was quite easy to make and we loved the soft creamy texture.
Ensure the sweet potatoes you buy are fresh and firm. I buy the orange coloured sweet potatoes as they have great taste and are loaded with fibre. So for the halwa, only a few ingredients are required, milk, ghee and to flavour the halwa I like the traditional elaichi, kesar and a surprise spice which works very well with sweet potato, cinnamon powder. In a few minutes sweet potato halwa is ready to savour!
More sweet potato recipes:
Sweet Potato Chutney
Sihi Genasu (Sweet Potato Sweet)
Sweet Potato Cutlet
- 500-550 Gms sweet potato
- 1 Cup boiled milk
- 4-5 elaichi powdered
- 1 pinch cinnamon powder
- Few strands of kesar
- 4 Tbsp ghee
- ½ Cup sugar
- Wash and peel the sweet potatoes
- Dice them and add them to boiling water
- Boil them till the sweet potatoes turn soft
- Drain them and let them rest for a bit
- Mash them well with a potato masher, ensure there are no lumps
- In a pan, heat 2 Tbsp ghee and add the mashed sweet potato
- Saute on low flame
- Meanwhile heat milk on low flame till comes to a boil
- Pour milk into the sweet potato and mix well
- Cook until milk gets absorbed
- Next add sugar and mix well
- Add little warm milk into the saffron/kesar
- Pour this into the halwa mixture
- Cook until sugar gets absorbed
- Add cinnamon powder and powdered elaichi, mix well
- Lastly finish with 2 Tbsp ghee for the final gloss and halwa comes together
- Serve halwa warm or at room temperature
Ensure sweet potatoes are fresh and firm
If you do not have a potato masher use a ladle to mash
Sweet Potato Halwa Stepwise:
Wash and peel the sweet potatoes
Dice them and add them to boiling water
Boil them till the sweet potatoes turn soft
Drain them and let them rest for a bit
Mash them well with a potato masher, ensure there are no lumps
In a pan, heat 2 Tbsp ghee and add the mashed sweet potato
Saute on low flame
Meanwhile heat milk on low flame till comes to a boil
Pour milk into the sweet potato and mix well
Cook until milk gets absorbed
Next add sugar and mix well
Add little warm milk into the saffron/kesar
Pour this into the halwa mixture
Cook until sugar gets absorbed
Add cinnamon powder and powdered elaichi, mix well
Lastly finish with 2 Tbsp ghee for the final gloss and halwa comes together
Serve halwa warm or at room temperature
