How To Make Shakarkandi Halwa In 5 Minutes: Eating hot halwa in winter is simply delightful. If you're bored with semolina, flour, and carrot halwa, then let me tell you, try sweet potato halwa. This halwa is not only delicious but also healthy. Sweet potato is rich in vitamins, minerals, and fiber, which keep the body warm and energized. Mixing it with ghee and milk, dried fruits, and cardamom powder enhances the flavor even more. This halwa is very easy to make, quick to prepare, and a favorite with the whole family. So, let's learn how to make it.

An easy way to make sweet potato pudding:

Ingredients
250 grams sweet potato
100 grams ghee (clarified butter)
150 ml milk
Dry fruits (cashews, raisins, almonds, etc.)
1 teaspoon cardamom powder

Method

Preparing the sweet potato:
Wash and peel the sweet potato thoroughly and cut it into small pieces. Smaller pieces cook faster and result in a smoother pudding paste.

Cooking and Paste Making:
Boil or steam the chopped sweet potato until it softens. Then, blend it in a mixer to form a smooth paste. This paste forms the basic and creamy base of the pudding.

Frying in Ghee:
Heat 100 grams of ghee in a pan. Once the ghee is hot, add the sweet potato paste. Stir constantly and fry the halwa for 5-7 minutes. This removes the rawness and enhances its flavor.

Adding milk:
Now add 150 ml of milk and mix well. Adding milk makes the halwa creamy and thickens quickly.

Cardamom and dried fruits:
Add 1 teaspoon of cardamom powder to the halwa. Then add chopped dried fruits and cook over low heat. The dried fruits enhance both the texture and flavor of the halwa.

Cook until thickened:
Cook the halwa while stirring constantly until it becomes thick and creamy. The halwa will turn a light golden color and be fragrant.

Serving:
Serve the halwa hot. Sprinkle additional dried fruits and a little cardamom powder on top. It can be served with roti or paratha, or simply as a dessert.

Tips:
If you want a slightly sweeter halwa, you can add a little jaggery to the paste.
Lightly roast the dried fruits first; this enhances their flavor in the halwa.
You can adjust the amount of milk according to your preference, making the halwa thicker or more fluid.

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