Sweet Potato Halwa Recipe

Prepare ingredients

Peel the sweet potatoes and grate them finely using a box grater or food processor. Measure out milk, sugar, ghee, nuts, and spices. If using whole cardamom pods, lightly crush them to release the seeds; discard pods after using the seeds or use ground cardamom (about 1/2 tsp). Soak saffron strands in 1 tablespoon warm milk for 5–10 minutes.

Cook sweet potatoes

Heat a heavy-bottomed wide pan or kadai over medium heat. Add 2 tablespoons ghee and let it melt. Add the grated sweet potatoes and spread them evenly. Sauté the sweet potatoes, stirring frequently, for 6–8 minutes until they begin to soften and lose a bit of moisture. Keep the heat steady to avoid burning.

Add milk and simmer

Reduce heat to medium-low and pour in the 2 cups of milk. Add crushed cardamom seeds (or 1/2 tsp ground cardamom) and 1 tsp salt. Stir to combine, then simmer gently, stirring every few minutes, until the milk has mostly evaporated and the sweet potatoes are tender and beginning to thicken, about 12–18 minutes.

Sweeten and enrich

When the milk has reduced significantly and the mixture is creamy, add the granulated sugar and stir well. The mixture may loosen slightly as sugar melts — continue cooking on medium-low, stirring frequently, until the mixture thickens again, about 6–8 minutes.

Add ghee and nuts

Add the remaining 2 tablespoons ghee and mix thoroughly. In a small frying pan, heat a teaspoon of ghee and lightly toast the almonds, cashews, and raisins until fragrant and the raisins puff slightly. Add the toasted nuts and raisins to the halwa, reserving a few for garnish. Continue to cook for 2–3 minutes so the flavors meld and mixture leaves the sides of the pan.

Finish with aroma

Turn off the heat and stir in soaked saffron with its milk and 1 teaspoon rose water (if using). Adjust sweetness or texture: for a looser halwa, add up to 2 tablespoons warm milk; for a firmer halwa, cook a minute longer on low. Taste and adjust cardamom or salt if needed.

Spoon the sweet potato halwa into a serving bowl or onto a plate. Garnish with reserved toasted nuts and chopped pistachios. Serve warm. Leftovers can be chilled and gently reheated with a splash of milk.