Craving a dessert that’s festive, cozy, and also perfect for navratri fasting?
Shakarkandi halwa (sweet potato halwa) is exactly that naturally sweet, silky from milk and ghee, and studded with crunchy roasted nuts and raisins. perfect for navratri fasting or a cozy night in, it feels indulgent without being heavy. give it a try and tell me how it turns out — you’ll love the comfort in every spoonful.
Why you’ll love it: delicate saffron aroma, cardamom warmth, crunchy roasted nuts and a silky sweet-potato base. It’s dessert that feels traditional, but also sensible.
A little context
Halwa has countless regional versions across India carrot, sooji, gajar, and more.
Shakarkandi (sweet potato) halwa is a popular vrat (fasting) and festive sweet in many households because sweet potato is permitted on fast days and brings natural sweetness and body without too much processed sugar.
Think of it as a rustic, wholesome cousin to richer milk-based halwas.
Why this dish is a winner
- High satiety: sweet potato provides complex carbs and fiber, so it keeps you full.
- Nutrient boost: vitamins A and C, potassium and antioxidants from sweet potato.
- Protein & healthy fats: nuts add texture, healthy fats, and some protein.
- Festive, yet lighter: uses less ghee than many traditional halwas and balances milk + jaggery/sugar for flavor.
Ingredients – what each one does
- Boiled sweet potato: The base — gives sweetness, color and body.
- Boiled milk: makes the halwa creamy and helps cook the potato down to a silky texture.
- Sugar (or jaggery): sweetness and glossy finish — jaggery deepens flavor if you prefer.
- Ghee: flavor carrier and mouthfeel; a little goes a long way.
- Cashews & almonds & raisins: texture, nutty crunch and roasted aroma.
- Saffron & cardamom: perfume — saffron for luxe color/aroma, cardamom for warmth.
Vegan Swap 🌿: Replace milk with full-fat coconut milk and use coconut oil instead of ghee. Use jaggery or maple syrup for sweetness and roast nuts in a neutral oil.
How to think about the cooking process
First, have your boiled sweet potatoes mashed or grated and your milk warmed — you want everything ready so this moves quickly. Heat ghee in a wide pan, toast the nuts and raisins until they’re fragrant and lightly golden; remove them to keep them crisp. In the same pan add a little more ghee, toss in the mashed sweet potato and begin cooking on low-medium heat.
Now pour in warm milk gradually so the potato absorbs it and becomes silky — you’re not making a stew, but coaxing out creaminess while the moisture slowly evaporates. Keep stirring gently so the mixture doesn’t stick. Once most of the milk has reduced and you have a softer, cohesive mass, add sugar (or jaggery syrup) and the saffron-infused milk if using. Continue to cook until the mix starts to leave the sides of the pan and looks glossy.
Finish with cardamom powder, fold in the roasted nuts (reserve some for garnish) and a final knob of ghee for shine. Serve warm or at room temperature.
Pro Tip 💡: Cook the sweet potato on low heat and stir frequently — halwa develops its silky texture when the milk reduces slowly. High heat can brown (and dry out) the halwa unevenly.
What goes along with Shakarkandi Halwa
- A dollop of plain yogurt or a scoop of vanilla ice cream (for non-fasting occasions).
- Warm chai or cardamom tea — the spice match is perfect.
- For vrat: serve as prasadam with kuttu/ Singhare ki puri or as a standalone sweet.
How to serve
Serve warm with roasted nuts on top. If you’re serving at a gathering, keep a small pot of warm ghee to drizzle over individual portions — it elevates the aroma and mouthfeel instantly.
Packing & storage
- Room temp: keeps 1 day in an airtight container.
- Refrigerator: 5–7 days; reheat gently with a splash of milk (or water) to bring back softness.
- Freezer: you can freeze in portions for up to 1 month — thaw overnight in the fridge and reheat.
Party & bulk preparation
- Make double the batch and store half chilled. Reheat in a heavy pan adding a little hot milk so it regains the original texture.
- Cook in a wide, heavy-bottomed pan for even evaporation if making large quantities.
- Fry nuts in bulk and store separately — add at service time to keep crunch.
Shakarkandi Halwa(Sweet Potato Halwa)
Description
Shakarkandi halwa (Sweet Potato Halwa) is a rich yet wholesome indian dessert made with boiled sweet potatoes, milk, ghee, and a touch of sugar. flavored with cardamom and saffron, and finished with roasted nuts and raisins, it’s naturally sweet, creamy, and comforting. perfect for navratri fasting or as a cozy winter treat, this halwa brings together indulgence and tradition in every spoonful.
Ingredients
Instructions
Prep Work
-
Boil and cool milk
Boil the milk and let it cool to room temperature before using.
-
Boil and peel sweet potato
Boil the sweet potatoes until tender, peel them and let them cool slightly. -
Grate sweet potato
Grate the cooled boiled sweet potato so it’s ready to cook.
-
Roast nuts and raisins
Roast cashews, almonds and raisins in ghee until lightly golden, then keep aside.
Method
-
Roast nuts and raisins
In a pan add ghee and roast cashews, almonds and raisins until golden; keep them aside.
-
Heat ghee and add sweet potato
In another pan add ghee and the grated sweet potato and begin to cook for 2 to 3 minutes.
-
Add boiled milk
Add the boiled and cooled milk to the sweet potato and stir to combine. -
Cook off moisture
Cook for about ten minutes, stirring, until most of the moisture is gone. -
Add sugar
Once the milk is evaporated, taste the potato mixture and add sugar accordingly and stir well. -
Add saffron and cardamom
Add a pinch of saffron (if using) and cardamom powder for aroma.
-
Add ghee and mix
Add the remaining ghee and mix everything together until glossy. -
Add roasted nuts
Fold in the roasted cashews, almonds and raisins. -
Serve
Transfer to a serving dish and serve warm.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 351kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 8.4g43%
- Sodium 97mg5%
- Potassium 600mg18%
- Total Carbohydrate 46.4g16%
- Dietary Fiber 4.5g18%
- Sugars 24g
- Protein 5.5g11%
- Vitamin A 24050 IU
- Calcium 119 mg
- Iron 1.25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
