How To Make Shakarkand ka Halwa (Sweet Potato Halwa)

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Here we will tell you how to make Shakarkand Ka Halwa with step by step guide. You can eat this Shakarkand Ka Halwa during festivals and fasting (Vrat).

Shakarkand Ka Halwa is also known as ‘Shakarkandi Ka Halwa’ or ‘Sweet Potato Halwa’. During festivals like Shivratri, Diwali, Navratri, and Holi, Shakarkand Ka Halwa takes center stage on the dining table, offering a delectable finale to festive feasts.

Shakarkand Ka Halwa also holds significance in the fasting (vrat). During religious fasts such as Shivratri, Navratri, or Ekadashi, when consumption of grains and non-vegetarian foods is restricted, Shakarkand Ka Halwa is a delicious and nutritious alternative.

Shakarkand Ka Halwa is not only delicious but also offers numerous health benefits. Sweet potatoes are rich in fiber, vitamins, and minerals, making this dessert a guilt-free indulgence. It provides a good dose of antioxidants, promotes digestion, and boosts immunity.

So, allow us to share with you our Shakarkand Ka Halwa recipe.

Ingredients:

• 500 grams shakarkand (sweet potato)
• 1/4 cup ghee
• 1/3 cup sugar
• 1/4 cup dry fruits
• 1/2 cup malai
• 1/4 cup milk with saffron (soaked)
• 1 tsp cardamom powder

Steps of Shakarkand ka Halwa Recipe

First of all, wash the shakarkand (sweet potato) thoroughly and then cut off the top and bottom portions to ensure even cooking.

Grease the pressure cooker with ghee to prevent sticking. Then place the sweet potato in the pressure cooker and cover it with a wet napkin.

Close the pressure cooker lid and cook over a high flame for 5 minutes. Then reduce the flame to low and continue cooking for 12 to 15 minutes.

Once cooked, turn off the gas. Remove the shakarkand (sweet potato) from the pressure cooker and allow it to cool completely.

Once the sweet potato has cooled down, remove the skin and grate it using a grater.

Heat 1/4 cup ghee in a kadhai or heavy-bottomed pan over medium flame. Add the grated sweet potato to the kadhai and cook it for 3 to 4 minutes. Stirring occasionally.

After that, add 1/3 cup sugar, 1/4 cup chopped dry fruits, and 1/2 cup malai to the mixture. Stirring to combine.

Then pour the 1/4 cup saffron-infused milk and mix well.

Continue cooking the mixture over medium to low flame until it starts to leave the sides of the kadhai. This will take approximately 10 to 12 minutes.

Once the halwa becomes a thick, pudding-like consistency, add 1 tsp of cardamom powder and mix well.

Your Shakarkand ka Halwa is ready. Garnish the Shakarkand Ka Halwa with chopped dry fruits and saffron strands. Serve halwa hot.

Tips & Tricks

• You can adjust the sweetness of the halwa according to your choice.

• Shakarkand Ka Halwa tastes best when served straight from the stove.

• You can store the halwa in an airtight container in the refrigerator for two to three days.

You May Also Like To Try…

• Vrat Ki Idli or Sama Rice Idli
• Sabudana Khichdi without Soaking
• Sabudana Vada in Air Fryer
• Instant Sabudana Vada
• Sabudana Kheer with Jaggery
• Rava uttapam

RECIPE CARD

How To Make Shakarkand ka Halwa (Sweet Potato Halwa)

Course: Dessert, HalwaCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Shakarkand Ka Halwa is also known as ‘Shakarkandi Ka Halwa’ or ‘Sweet Potato Halwa’. During religious fasts such as Shivratri, Navratri, or Ekadashi, Shakarkand Ka Halwa is a delicious and nutritious alternative. Here we will tell you how to make Shakarkand Ka Halwa with step by step guide. You can eat this Shakarkand Ka Halwa during festivals and fasting (Vrat).

Ingredients :

• 500 grams shakarkand (sweet potato)

• 1/4 cup ghee

• 1/3 cup sugar

• 1/4 cup dry fruits

• 1/2 cup malai

• 1/4 cup milk with saffron (soaked)

• 1 tsp cardamom powder

Directions

• First of all, wash the shakarkand (sweet potato) thoroughly and then cut off the top and bottom portions to ensure even cooking.
• Grease the pressure cooker with ghee to prevent sticking. Then place the sweet potato in the pressure cooker and cover it with a wet napkin.
• Close the pressure cooker lid and cook over a high flame for 5 minutes. Then reduce the flame to low and continue cooking for 12 to 15 minutes.
• Once cooked, turn off the gas. Remove the shakarkand (sweet potato) from the pressure cooker and allow it to cool completely.
• Once the sweet potato has cooled down, remove the skin and grate it using a grater.
• Heat 1/4 cup ghee in a kadhai or heavy-bottomed pan over medium flame. Add the grated sweet potato to the kadhai and cook it for 3 to 4 minutes. Stirring occasionally.
• After that, add 1/3 cup sugar, 1/4 cup chopped dry fruits, and 1/2 cup malai to the mixture. Stirring to combine.
• Then pour the 1/4 cup saffron-infused milk and mix well.
• Continue cooking the mixture over medium to low flame until it starts to leave the sides of the kadhai. This will take approximately 10 to 12 minutes.
• Once the halwa becomes a thick, pudding-like consistency, add 1 tsp of cardamom powder and mix well.
• Your Shakarkand ka Halwa is ready. Garnish the Shakarkand Ka Halwa with chopped dry fruits and saffron strands. Serve halwa hot.

Notes

• You can adjust the sweetness of the halwa according to your choice.
• Shakarkand Ka Halwa tastes best when served straight from the stove.
• You can store the halwa in an airtight container in the refrigerator for two to three days.

Try out this Shakarkand Ka Halwa recipe and let us know in the comments below how it turned out for you. Do not forget to share this delicious halwa recipe with your friends and family.