Friday, February 26, 2016



2 sweet potato
10 tbsp Ghee , divided
25 Cashew nuts
25 Golden raisins
1 1/2 cup  Semolina
6 cups water
1/2 tsp Cardamom powder
pinch salt
1 cup Sugar plus 4 tbsp (or more as per sweetness desired)


Boil, peel and mash the sweet potato to make at least 2 cup of mashed sweet potato and set aside.
Heat 2 tbsp ghee in a  deep skillet. Fry the cashews and raisins till golden and plump. Remove and set aside.
Heat another 2 tablespoon of ghee and add the semolina and roast on medium-low heat till semolina is toasted. Remove and set aside.
Heat your 6 tablespoon of ghee and add the mashed sweet potatoes. Fry it on medium heat  for  5 minutes, stirring all the while.
While you do this, start boiling the water in another saucepan.
Add the roasted semolina to the sweet potato and mix well and add the boiling hot water, salt and cardamom powder. Give it a stir, lower the heat and let it cook till the water is almost absorbed, for 3-4 minutes.
When the semolina is cooked and almost all water is absorbed, add sugar and stir well.  Stir for a couple of minutes till all moisture is evaporated.
Add the last tablespoon of ghee and mix well.
 Give it a few stirs, till you see the halwa leave the sides of the pan. Tip in the fried cashews and raisins.
Serve halwa hot, warm or cold as per your preference. .

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