Sweet potato halwa recipe, sakkaraivalli kizhangu halwa

Sweet potato halwa recipe, sweet potato can be made use in many ways in out cooking. In this post, lets see how to make sweet dish with it.

Was thinking to try this halwa for a long time and thought I will share for this year's Diwali recipes.

Do check out my bread halwa recipe and browse my Diwali recipe index for more choices.

As a south Indian, I make curry or just steam and have it as an evening snack.

I simply love the flavour of steamed sweet potato known sakkaraivalli kizhangu in Tamil.

I have few times roasted in fire and had too, it will be best. But when I saw few recipes using sweet potato, I thought I should first try halwa.

In India, we get purple skin and yellow inside sweet potato which I like the best.

Here I saw these bright orangish sweet potato and thought it would be nice to make sweet with it.

It turned out so delicious as well as attractive. So if you get this, you can use, otherwise do try it with the sweet potato you could get you lay your hands on.

Other halwa recipes in my website:

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Sweet potato halwa recipe

Sweet potato halwa recipe, sweet potato can be made use in many ways in out cooking. In this post, lets see how to make sweet dish with it.

Course Sweets

Cuisine Indian

Author Raks Anand

Servings 4

1x2x3x

Cup measurements

Ingredients

• 2 Sweet potato
• ½ cup Sugar
• ¼ cup Ghee
• 5 Almonds
• 8 Cashew
• 2 Cardamom

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Instructions

• Pressure cook sweet potato firstly with very little water for 3 whistles and peel the skin off when its cooled.
• Using a potato masher, mash the sweet potato well.
• Add 2 tablespoon of ghee to this mashed sweet potato and fry until fragrant (8 mins).
• Add sugar and stir until it melts.
• Soak and peel the skin off badam and grind it with cashew nuts, very little water, to a smooth paste.
• Add it to the sweet potato and cook for just 2 minutes.
• Add remaining ghee and cook until gets thick, leaves the sides of the pan.
• Cook until ghee oozes out. It will take around 6 mins approx, in medium flame.
• Add powdered cardamom and mix. Garnish with ghee fried cashew nuts.

Notes

• I used the orange variety of sweet potato so got beautiful colour as such. If using our Indian sweet potato, you can use saffron or any natural food colour.
• Do not add more ghee than required, do not over cook halwa after it starts oozing ghee (Becomes shiny and non sticky).

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Step by step pictures

1. Pressure cook sweet potato firstly with very little water for 3 whistles and peel the skin off when its cooled.

Using a potato masher, mash the sweet potato well. Add 2 tablespoon of ghee to this mashed sweet potato and fry until fragrant (8 mins).

2. Add sugar and stir until it melts.

3. Soak and peel the skin off badam and grind it with cashew nuts, very little water, to a smooth paste.

4. Add it to the sweet potato and cook for just 2 minutes.

5. Add remaining ghee and cook until gets thick, leaves the sides of the pan.

6. Cook until ghee oozes out. It will take around 6 mins approx, in medium flame.

Add powdered cardamom and mix. Garnish with ghee fried cashew nuts.

Serve warm the best.