Shakarkand Halwa has a very unique and delicate flavor. It’s different than any other halwa I have ever eaten. It is a good dish to make in fasts/vrats because shakarkand is allowed in fasts. Since this is generally not available in restaurants, it’s certainly worth the effort.
|Preparation time:||40 minutes|
|Shakarkand (sweet potatoes)||3 cups boiled and grated|
|Ghee (clarified butter)||1/3 cup|
|Full Cream Milk||1/4 cup|
|Chopped almonds (optional)||2 tbsp|
- Boil shakarkand in a pressure cooker: Add shakarkand to a pressure cooker. Pour about one inch of water and close the lid. Cook till it starts whistling. Lower the heat and cook for 7 more minutes. Turn off the heat.
- Open the cooker when steam dies down. Shakarkand should be soft to touch.
- Peel and grate shakarkand when they are comfortable to touch. Keep aside.
- Chop almonds coarsely lengthwise and keep aside.
- Heat ghee in a pan and add grated shakarkand. Stir constantly on low heat.
- Fry shakarkand till golden brown (about 15 minutes).
- Add sugar and milk and stir constantly.
- Turn off the heat when all the milk is absorbed and mixture is smooth (about 5 minutes).
- Garnish with almonds and serve it hot. Shakarkand Halwa is ready.
- If shakarkand (sweet potatoes) are big, cut them in pieces before boiling but make sure that cut sides are not immersed in water.
- Shakarkand is also known as Shakarkandi or Sweet Potatoes. they are rich in complex carbohydrates, dietary fiber and beta carotene (source: wikipedia).