Shakarkandi Halwa - Cardamom and Sweet Potato Pudding

By: Rinku Bhattacharya

Shakarkandi Halwa - Cardamom and Sweet Potato Pudding
cuisine icon Cuisine
Indian
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 servings, 30-60 min, brown sugar, contributed, cook 25 min, crushed dried rose petals, dessert, ghee (clarified butter), green cardamoms, green raisins, indian, medium, medium sized sweet potatoes, prep 3 min, pressure cook, Rinku Bhattacharya, sliced or slivered almonds, vegetarian, whole milk

prep icon Prep Time
3 min
cook icon Cook Time
25 min

serving icon Servings
10 servings
Ingredients
  • 6 medium sized sweet potatoes
  • 1 cup whole milk
  • 1/2 cup brown sugar
  • 4 green cardamoms
  • 1/2 cup green raisins
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup sliced or slivered almonds
  • 1 teaspoon crushed dried rose petals
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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