Cooking with B.J

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Shakarkandi ka Halwa
Sweet Potato Halwa


- 1\2 kg. sweet potatoes 
- 11\2  cup sugar or (according to the taste)
- 1\2 cup ghee
- 50 g. blanched almond, cut into sliver
- 30 g. green raisins, soaked and drained

- 50 g. unsalted pistachio nuts, cut into slivers 
- seeds from 8 green cardamoms

- 1\2 tsp. ground cardamom
- few drops of kewra essence (optional)

1. Wash and boil the sweet potatoes in plenty of water, until very tender. Peel and mashed sweet potato with a potato masher or grind in a food processor.
2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add sweet potatoes and fry on medium heat for 5-8 minutes until the ghee begins to separate from the sweet potato.
3. Add sugar, khoya, nuts and ground cardamom. Stirring frequently cook for 10 to 15 minutes until nearly all the water from the sugar has evaporated.

4. Add kewra essence to the halwa, mix well and cover.