sweet potato halwa /sakkaravalli kilangu halwa/shakarkandi halwa
Ingredients
sakkaravalli kilangu/sweet potato - 500gms
(after boiling remove skin &mashing)- 2 cups
Sugar - 1-1/4 cups
Chopped badam & cashews - 1/2 cup
Saffron - some
Milk - 2 cups
Ghee - 1/2 cup
Cardamom powder - 2 tsp
Instructions
- First wash sakkaravalli kilangu nicely cut into chunks.2.Pressure cook by adding water.3.When cooked take out peel, mash& keep.4.In a thick bottomed kadai add ghee fry cashew,badam till golden take out.5.Grind them and keep.6.In the same ghee add mashed sweet potatoes stir in nicely till it changes colour & well roasted.7.Now add sugar when it melts add soaked saffron milk and stir, then add ground nuts.8.Stir in well continuously add some ghee and continue stirring.9.At one stage you will be able to make balls.10.Ghee oozes out switch off add cardamom powder stir well.11.Your halwa is all ready.
Notes
- While mashing mash well without lumps.
- Consistency of halwa is that when you are able to make balls& another method is that the ghee will ooze leaving the pan either of the above can be noted.
- Mashed sweet potatoes should be well roasted in ghee to get rid of the raw feel.