Sweet Potato Halwa Recipe – Authentic Shakarkandi Dessert with Cashews & Saffron

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Halwa Recipe – Authentic Shakarkandi Dessert with Cashews & Saffron

Introduction

There’s just something so comforting about a warm bowl of halwa, isn’t there? Especially when it’s made with sweet potatoes! This Shakarkandi Halwa is a family favorite, and I’m so excited to share my version with you. It’s a little bit rustic, a whole lot delicious, and surprisingly easy to make. I first made this during a particularly chilly Diwali, and it instantly became a tradition. Let’s get cooking!

Why You’ll Love This Recipe

This sweet potato halwa (shakarkandi halwa) is more than just a dessert; it’s a hug in a bowl. It’s naturally sweet, subtly spiced, and has a wonderful texture thanks to the mashed sweet potatoes and crunchy cashews. Plus, the saffron adds a touch of luxury and that beautiful golden hue. It’s perfect for festive occasions, a cozy weeknight treat, or whenever you’re craving something warm and comforting.

Ingredients

Here’s what you’ll need to make this delightful sweet potato halwa:

• 2 medium to large sweet potatoes (shakarkandi)
• 4 tablespoons sugar (approximately 50g)
• 7-8 tablespoons neutral oil or ghee (approximately 120-140ml)
• 3-4 green cardamoms, crushed
• 12-15 saffron strands
• 10-12 cashews

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sweet Potatoes (Shakarkandi) – Choosing the Right Variety
Look for sweet potatoes that are firm and have smooth skin. The red-skinned varieties tend to be sweeter and have a moister texture, which works beautifully in halwa. About 500-600g of sweet potatoes is ideal.

Ghee vs. Oil – Flavor and Tradition
Traditionally, halwa is made with ghee (clarified butter) for a rich, nutty flavor. However, neutral oil works just fine if you prefer! Ghee will give a more authentic taste, but oil is a great option for everyday cooking.

Cardamom – The Aromatic Heart of Indian Desserts
Freshly crushed cardamom is always best. It releases so much more flavor than pre-ground cardamom. If you don’t have whole pods, about ½ teaspoon of ground cardamom will do.

Saffron – The Golden Spice & Its Significance
Saffron isn’t just about color; it adds a unique floral aroma and subtle flavor. A little goes a long way! Soaking the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the halwa helps release their color and flavor.

Cashews – Roasting for Enhanced Flavor
Don’t skip roasting the cashews! It brings out their natural sweetness and adds a lovely crunch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the sweet potatoes thoroughly. Boil them in water until they are fork-tender – about 20-25 minutes.
2. Once cooled enough to handle, peel the sweet potatoes and mash them well. You can use a potato masher or even a fork. No lumps allowed!
3. Heat the oil or ghee in a heavy-bottomed pan over medium heat. Add the cashews and fry until golden brown and crispy. Remove them from the pan and set aside.
4. Now, add the mashed sweet potatoes to the same pan. Sauté for 3-4 minutes, stirring constantly, to remove any excess moisture.
5. Add the sugar and continue to cook for another 4-5 minutes, stirring continuously. The mixture will start to come together.
6. Stir in the crushed cardamom and saffron strands (along with the milk if you soaked it). Cook for 10-12 minutes, stirring frequently, until the mixture thickens and the oil starts to separate from the sides of the pan. This is how you know it’s getting there!
7. Finally, stir in the fried cashews. Serve warm or chilled.

Expert Tips

• Don’t rush the cooking process. Slow and steady wins the halwa race!
• Stirring constantly is key to prevent sticking and ensure even cooking.
• The halwa will thicken further as it cools.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sweet Potato Halwa
Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Sweet Potato Halwa
This recipe is naturally gluten-free! Just double-check that your saffron is pure and hasn’t been processed with any gluten-containing ingredients.

Adjusting the Sweetness Level
Feel free to adjust the amount of sugar to your liking. Start with 4 tablespoons and add more if needed. My grandmother always said a little extra sweetness never hurt anyone!

Festival Adaptations (Diwali, Holi)
For Diwali, I love adding a sprinkle of edible silver leaf (varak) for extra festivity. During Holi, a pinch of nutmeg adds a lovely warmth.

Serving Suggestions

This halwa is delicious on its own, but it’s also wonderful served with a dollop of fresh cream or a sprinkle of chopped nuts. It pairs perfectly with a cup of masala chai.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of sweet potato to use for halwa?
Red-skinned sweet potatoes are ideal because of their sweetness and moisture content, but any variety will work in a pinch!

Can I make this halwa ahead of time?
Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.

How do I know when the halwa is cooked to the right consistency?
The halwa is ready when it thickens and the oil starts to separate from the sides of the pan. It should also have a slightly sticky texture.

What can I substitute for saffron?
If you don’t have saffron, you can use a pinch of turmeric powder for color, but it won’t have the same flavor.

Can I add other nuts or dried fruits to this halwa?
Absolutely! Almonds, pistachios, and raisins would all be delicious additions.