Description
A fragrant and subtly sweet halwa, perfect for festivals or a comforting treat. Simple to make with readily available ingredients.
Ingredients
Scale
- 2 sweet potatoes
- 2 tbsp ghee
- 4 tbsp jaggery
- 1 tsp cardamom powder
- pistachios
- Silver Warkh
Instructions
- Peel the sweet potatoes, cut them into chunks, and boil in a pot of water over high heat until fork-tender, about 12 to 15 minutes.
- Drain the sweet potatoes well and mash them until smooth using a potato masher or the back of a fork.
- Heat the ghee in a heavy-bottomed pan or kadai over medium heat until it shimmers.
- Add the mashed sweet potatoes to the ghee and stir continuously to combine.
- Crumble in the jaggery and continue stirring over medium heat as it melts and blends into the sweet potato mixture, about 3 to 4 minutes.
- Add the ground cardamom and mix well.
- Keep cooking and stirring for another 3 to 5 minutes until the halwa pulls away from the sides of the pan and has a glossy, thick consistency.
- Fold in most of the chopped pistachios, reserving some for garnish.
- Transfer the halwa to a serving dish, garnish with the remaining pistachios and silver warkh if using, and serve warm.
Notes
- For a richer flavor, use homemade ghee.
- If jaggery is unavailable, you can substitute with brown sugar, adjusting the quantity to your preferred sweetness.
- Store leftover halwa in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25
- Sodium: 5
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 5
- Cholesterol: 10