This Sweet Potato Halwa, aka Shakarkandi Halwa, is a melt-in-the-mouth Indian dessert, made using naturally sweet and creamy sweet potatoes, sugar, saffron-infused milk, aromatic cardamom, and crunchy nuts.
This festive Indian sweet is perfect for fasting, celebrations, or anytime you crave a comforting dessert.
Support indigenous food producers and artisans to preserve traditional ingredients and techniques.
It is a vegetarian and gluten-free dessert that is super easy to make and has a melt-in-the-mouth texture.
If you are looking for a Navratri special dessert or a festive treat, then make this melt-in-the-mouth Sweet Potato Halwa and celebrate Navratri.
About Sweet Potato Halwa
Sweet Potato Halwa, or Shakarkandi Ka Halwa, is a traditional Indian dessert, often enjoyed especially during Navratri fasting (vrat) that is wholesome, festive, and melt-in-mouth delicious. It can also be enjoyed as a festive dessert or as an after-meal treat any time of the day.
In Hindi, sweet potato is called shakarkandi, so the Hindi name for sweet potato halwa is Shakarkandi Halwa.
It is prepared by steaming or boiling sweet potatoes, mashing them, and then cooking them with ghee, saffron milk, sugar (or jaggery), and cardamom.
The end result is a silky, rich, creamy, and velvety fasting-friendly version of halwa with a golden hue and a festive aroma.
Making this quick and easy halwa recipe is amazingly simple and straightforward, and it can be customized according to your dietary preferences. I have used regular sugar in this recipe, but you can also make it healthier by using jaggery powder. You can also use brown sugar, palm sugar, or coconut sugar.
Whether you make it with sugar or jaggery, saffron or plain, it is sure to become a favorite festive Indian sweet at your table.
You can adjust it to make it healthier or richer, depending on your choice of ingredients. It is a vegetarian and gluten-free recipe that can also be made vegan with slight adjustments. It can also be made vegan by swapping ghee with vegan ghee.
If you love other Indian halwas like potato halwa, carrot halwa, besan halwa, or almond halwa, then you are going to love this one as well.
Why You will Love the Recipe
This Sweet Potato Halwa
is easy to prepare
is a wholesome dessert
is a Navratri special dessert
is easily customizable
has a melt-in-mouth texture
is made with nutritious sweet potatoes
is delicious and comforting
can also be made with jaggery
Ingredients
-
Sweet potatoes: Mashed sweet potato or shakarkandi is the main ingredient of this halwa recipe. Naturally sweet and creamy, sweet potatoes make the base of this halwa and keeps it naturally sweet.
-
Ghee: It is used for roasting nuts and sauteing halwa. Ghee not only adds richness and aroma but also enhances the overall flavor of this halwa.
-
Saffron infused milk: I have added a bit of saffron-infused milk to this halwa to give it a golden color and festive aroma. It is best to use warm milk for soaking saffron strands.
-
Sweetener: I have used sugar to sweeten this halwa. I have added 1/3 cup of sugar, but you can also adjust to taste or fasting needs. Sweetener can also be replaced with jaggery powder.
-
Nuts: I have used cashews in this halwa, to add a rich, and nutty crunch. To make it taste rich, I fried them in ghee until golden. You can also use other nuts like almond or pistachios.
-
Raisins: I have also added raisins to this to give halwa a burst of sweetness. Raisins are fried until puffed, but you can also use them without frying.
-
Cardamom powder: To add fragrance and warmth I have added some ground cardamom powder.
-
Garnishing: I have garnished the halwa with pistachios & dried rose petals to make it perfect for festive serving. But you can also serve it without garnishing.
How to Make Sweet Potato Halwa (Shakar Kandi Halwa)
Making this halwa is extremely easy.
Chop sweet potato. Then steam sweet potato chunks for 7–8 minutes or until fork-tender. Then cool it slightly, peel, and mash into a smooth paste.
Then heat ghee in a wide pan. Once hot, fry cashews until golden, then raisins until puffed. Remove them from the pan and set aside.
In the same pan, sauté the mashed sweet potatoes for about 5–6 minutes. Keep stirring continuously, until fragrant and slightly golden.
After that, slowly pour saffron-infused milk into the mash. Then stir in sugar (or jaggery) and cook until the mixture thickens and leaves the sides of the pan.
Lastly, add a spoonful of ghee, cardamom powder, and the fried cashews and raisins.
Cook the halwa for about 2 minutes until everything blends perfectly.
Your sweet potato halwa is ready. Transfer to a serving dish. Garnish with pistachios and rose petals. Serve warm or at room temperature.
Variations
Jaggery Sweet Potato Halwa
To make this version, substitute sugar with jaggery. It adds a deeper flavor, color, and earthy sweetness.
Almond Sweet Potato Halwa
If you love almond halwa, then you can try this almond sweet potato halwa by adding 1/4 cup of almond flour to it. Once the sweet potatoes are sautéed, add almond flour and saute for 4-5 minutes before adding saffron infused milk.
Healthier Halwa
To make it healthier, use less ghee and reduce sweetener to make it lighter.
Vegan Halwa
To make a vegan version of this halwa, swap ghee with coconut oil or vegan ghee. Also instead of regular milk, use plant-based milk.
Dry Fruit Sweet Potato Halwa
Make it dry fruit rich by adding almonds, walnuts, and pistachios. This is an ultimate festive upgrade.
Serving Suggestions
This halwa tastes best when served warm. Garnish it with nuts and rose petals and enjoy it as a festive dessert.
Devour it as a sweet dish during fasting (vrat) meals or serve as part of a festive Indian sweets’ platter during Diwali or special occasions along with other halwas like aate ka halwa, Mango Halwa, Makhandi Halwa, Walnut Halwa (Akhrot Halwa), and Moong Dal Halwa.
You can also pair the warm halwa with fruit rabri or a creamy dessert experience.
Storage Suggestions
You can store this halwa in an airtight container in the refrigerator for up to 3–4 days.
Reheat it gently in a pan or microwave before serving to bring back its melt-in-mouth and soft texture.
Tips and Tricks to make the best Sweet Potato Halwa
-
Pan: When making this halwa, remember to always use a wide pan. This simple step ensures even cooking and quicker thickening of halwa.
-
Saffron infused milk: Use warm milk for soaking saffron strands. Warm milk extracts maximum color and aroma from saffron.
-
Other liquid: If you are vegan or want a lighter version, then you can use water for making this water.
-
Stirring: Make sure to stir continuously after adding milk and sugar to avoid lumps.
-
Ghee: I like to add a bit of ghee at the end stage of cooking. Adding the final spoon of ghee at the end makes this halwa extra luscious and rich.
-
Sweetener: If you want a halwa to be naturally sweet, then you can skip sweetener. Just use the starchy sweet potatoes for the best texture and flavor.
Sweet Potato Halwa - Shakarkandi Halwa (Step-by-step photo instructions)
How to Make Sweet Potato Halwa
- Cut the sweet potato into 4–5 inch chunks. To steam, add water to a pan, then place a steamer on it. Put the steamer basket in the bottom of the pot and cover. Place the sweet potato chunks in the basket.
- Cover with a lid, and steam for 7–8 minutes or until tender. **TIP:** Alternatively, you can boil the sweet potato in a pan or pressure cooker. Once done, remove the sweet potatoes from the steamer basket and transfer them to a plate. Let them cool slightly. Peel off the skin and mash the sweet potatoes smoothly with a fork or potato masher. This will make about 2 cups of sweet potato mash. You can also process it in a food processor to get a smooth mash.
- Heat 2 tbsp ghee in a pan. Fry cashews for 1 minute, then add raisins and fry until golden. Remove from the pan and set aside.
- In the same pan, add the mashed sweet potatoes and sauté for 5–6 minutes on medium heat until aromatic. Add saffron-soaked milk and cook while stirring until the mixture thickens.
- Stir in sugar and continue cooking until the halwa leaves the sides of the pan. Then add 1 tablespoon ghee and mix again. Cook for 2 more minutes.
- Add cardamom powder, fried cashews, and raisins, and mix well. Once done, remove from the pan and transfer to a serving dish.
- Garnish with sliced pistachios, dried rose petals, and serve warm. Enjoy this delicious, melt-in-mouth halwa!
Recipe Card
Sweet Potato Halwa - Shakarkandi Halwa [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 220 calories | 1 |
INGREDIENTS
For Sweet Potato Halwa
- 1 large sweet potato (about 500 g)
- 3 tablespoons ghee (clarified butter)
- ½ cup milk, soaked with a few saffron strands
- ½ cup sugar (adjust to taste)
- ½ tsp cardamom powder
- 8–10 cashews
- 2 tablespoons raisins
- Sliced pistachios and dried rose petals for garnishing
INSTRUCTIONS:
How to Make Sweet Potato Halwa
- Cut the sweet potato into 4–5 inch chunks. To steam, add water to a pan, then place a steamer on it. Put the steamer basket in the bottom of the pot and cover. Place the sweet potato chunks in the basket.
- Cover with a lid, and steam for 7–8 minutes or until tender. **TIP:** Alternatively, you can boil the sweet potato in a pan or pressure cooker. Once done, remove the sweet potatoes from the steamer basket and transfer them to a plate. Let them cool slightly. Peel off the skin and mash the sweet potatoes smoothly with a fork or potato masher. This will make about 2 cups of sweet potato mash. You can also process it in a food processor to get a smooth mash.
- Heat 2 tbsp ghee in a pan. Fry cashews for 1 minute, then add raisins and fry until golden. Remove from the pan and set aside.
- In the same pan, add the mashed sweet potatoes and sauté for 5–6 minutes on medium heat until aromatic. Add saffron-soaked milk and cook while stirring until the mixture thickens.
- Stir in sugar and continue cooking until the halwa leaves the sides of the pan. Then add 1 tablespoon ghee and mix again. Cook for 2 more minutes.
- Add cardamom powder, fried cashews, and raisins, and mix well. Once done, remove from the pan and transfer to a serving dish.
- Garnish with sliced pistachios, dried rose petals, and serve warm. Enjoy this delicious, melt-in-mouth halwa!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- If you are vegan or want a lighter version, then you can use water for making this water.
- If you want a halwa to be naturally sweet, then you can skip sweetener. Just use the starchy sweet potatoes for the best texture and flavor.
If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe Videos.
Your feedback is so helpful for me and other My Ginger Garlic Kitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/sweet-potato-halwa-shakarkandi-halwa/
Questions or comments about this recipe: