Recipes
Shakarkandi Halwa - Cardamom and Sweet Potato Pudding
10 servings
30-60 min
Medium
INSTRUCTIONS
- Peel and halve the sweet potatoes and place in the base of the instant pot with the milk and brown sugar.
- Cover the base and cook on manual for 7 minutes and do a quick release.
- Remove the whole cardamoms, mash the sweet potatoes into the milk. Add in the raisins
- Turn on the saute more and cook for about 5 to 6 minutes, stirring frequently. At this point, the mixture should form a smooth fairly thick mass and move with the direction of the spoon.
- Add in the clarified butter and cook for another 4 minutes.
- Place in a serving bowl.
- Garnish with slivered almonds and sprinkle the rose petals if using.
- Serve the dessert warm.
Notes
This can be done on your stove top, you need to cover the sweet potato and milk in a heavy bottomed pot and cook for 30 minutes until soft and follow the process.
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About the chef
Rinku Bhattacharya
Rinku Bhattacharya is a busy working mother and a passionate home cook. Her recipes are inspired by a deep love for fresh ingredients and Indian flavors, along with the practical daily needs of feeding a family. Bhattacharya’s cooking is fresh, simple, accessible and most importantly, full of flavor. She brings a diversity of global flavors to her Indian-American table, and her recipes often feature the electric pressure cooker and the air fryer. As someone who actually lives the daily struggle of getting dinner on the table, Bhattacharya has created recipes--in her three cookbooks and on her blog--that fit into a busy lifestyle and guarantee diverse options for your dinner rotation. Her culinary blog, Spice Chronicles (www.spicechronicles.com) details her cooking and family adventures and offers readers globally-inspired, wholesome, delicious, and dependable recipes in each post
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