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Monday, August 4, 2014

Shakarkand ka halwa (sweet potato halwa)

Shakarkand or sweet potato is a rich source of fiber with almost twice as much fiber as compared to other potato varieties. Thus they are digested slowly and do not spike sugar levels as is the popular belief. Also they are rich in Beta-carotene, Vitamin B6, Vitamin C and Vitamin E. They are also loaded with manganese. All there nutrients make it good for the heart/arteries, regulating sugar levels and ofcourse a low-cost 'beauty food'. Yup, it is the combination of Beta-carotene, Vitamins C and E which go into the making of the beauty capsules for hair, skin and nails.

I like to have boiled sweet potato as an evening snack at times or even make it into a sweet-sour gravy. But very recently that I go to know that it can be made into a delicious halwa. This is Tarla Dalal's recipe which I have followed with some minor changes. This halwa is also consumed on fasting days especially during the ongoing Shravan month.







Preparation time - 20 mins ( including 10 mins standby )

Ingredients -


  • 1 medium sized sweet potato
  • 1/2 cup milk
  • 1 1/2 tsp ghee
  • 2-3 tsp chopped dry fruits ( almonds, pistachios, cashews, walnuts )
  • a pinch of saffron
  • 3 tsp sugar ( or to taste...I prefer less )


Preparation -  Wash and clean the sweet potato. Boil in a pressure cooker ( with 1 cup water )for 3-4 whistles . Keep aside till steam escapes. Peel and grate it.

Cooking - Heat the ghee in a wok. Add the nuts and fry for a minute. Remove and keep aside.
Add the grated sweet potato and fry till it is a little brown.

Add the milk, saffron and sugar at this stage. Mix till the milk is absorbed and it forms a creamy mixture. It should start leaving the sides of the wok once it is done. Finally add the nuts and remove from flame.

Garnish with a few strands of saffron and nuts. Serve hot or cold ( both taste good ).



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