Sweet Potato Halwa/Sweet Potato Pudding
Sweet Potato Halwa: Indian cuisine is full of flavors, textures, taste and always surprise you with vast varieties of recipes. And so are Indian desserts, super tempting and hardly to resist.
- 2 cup Sweet potato (boiled & mashed)
- 3 Tbsp. Ghee (optional)
- 1 cup Milk
- ¼ Tsp. Cardamom powder/Ilaichi powder
- 8-10 strands Saffron (soaked in 2 Tbsp. of milk)
- 2-3 Tbsp. Sugar
- 1 Tbsp. Almonds, chopped (for garnishing)
- 1 Tbsp. Pistachio, chopped (for garnishing)
Boil the sweet potatoes. Once done, let them cool enough to handle, peel and mash using a fork. Keep aside.
Soak saffron strands 2 Tbsp. of milk. Keep aside.
Heat ghee in a nonstick pan or heavy bottom pan over medium flame. Once ghee is melted add mashed sweet potatoes. Mix well and sauté for 8-10 minutes, stirring occasionally.
After 10 minutes sweet potato will be lightly brown in color and fragrant. At this point add cardamom powder, milk and saffron milk.
Mix every thing well and sauté further for 10-12 minutes or until halwa comes together or ghee starts to leave the sides.
Now add sugar and cook for 3-5 minutes until everything is incorporated well.
I have added just 2 Tbsp. of sugar in my halwa. Add less or more as per your taste or as per sweetness of sweet potatoes.
Transfer halwa into serving plate/bowl, garnish with chopped almonds, pistachio and saffron strands. Serve hot.
Stirring: This halwa is quick preparation, but you really need to be carefully about stirring halwa as sweet potato easily stick on the bottom.
Sweetness: You can add less or more sugar as per your taste. It also depends upon sweetness of sweet potatoes. To make this halwa richer you can use condense milk too.
Storage: Store leftover refrigerated in air tight box for 4-5 days.
Kids friendly: If making this halwa for kids you can add jaggery replacing sugar.
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