Name: Shakarkandi Halwa - Cardamom and Sweet Potato Pudding
Prep time: 3 min
Cook time: 25 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 6 medium sized sweet potatoes ((about 1 1/2 pounds) I used the orange North Carolina variety)); 1 cup whole milk ((can be half and half if you are feeling indulgent) ); 1/2 cup brown sugar; 4 green cardamoms (gently bruised); 1/2 cup green raisins; 1/4 cup ghee (clarified butter); 1/4 cup sliced or slivered almonds; 1 teaspoon crushed dried rose petals ((optional))

Shakarkandi Halwa - Cardamom and Sweet Potato Pudding

By :Instant Indian Cookbook - Rinku Bhattacharya

Course

Dessert

Cuisine

Indian

Difficulty

Medium

Browse Category

Side Dishes

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Sweet Potato

Prep Time

3 minutes

Cook Time

25 minutes

Servings

10 servings

Ingredients

6 medium sized sweet potatoes (about 1 1/2 pounds) I used the orange North Carolina variety)
1 cup whole milk (can be half and half if you are feeling indulgent)
1/2 cup brown sugar
4 green cardamoms gently bruised
1/2 cup green raisins
1/4 cup ghee (clarified butter)
1/4 cup sliced or slivered almonds
1 teaspoon crushed dried rose petals (optional)

Course

Dessert

Cuisine

Indian

Difficulty

Medium

Browse Category

Side Dishes

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Sweet Potato

Prep Time

3 minutes

Cook Time

25 minutes

Servings

10 servings

Ingredients

6 medium sized sweet potatoes (about 1 1/2 pounds) I used the orange North Carolina variety)
1 cup whole milk (can be half and half if you are feeling indulgent)
1/2 cup brown sugar
4 green cardamoms gently bruised
1/2 cup green raisins
1/4 cup ghee (clarified butter)
1/4 cup sliced or slivered almonds
1 teaspoon crushed dried rose petals (optional)

Instructions

Peel and halve the sweet potatoes and place in the base of the instant pot with the milk and brown sugar.
Cover the base and cook on manual for 7 minutes and do a quick release.
Remove the whole cardamoms, mash the sweet potatoes into the milk. Add in the raisins
Turn on the saute more and cook for about 5 to 6 minutes, stirring frequently. At this point, the mixture should form a smooth fairly thick mass and move with the direction of the spoon.
Add in the clarified butter and cook for another 4 minutes.
Place in a serving bowl.
Garnish with slivered almonds and sprinkle the rose petals if using.
Serve the dessert warm.

Recipe Notes

This can be done on your stove top, you need to cover the sweet potato and milk in a heavy bottomed pot and cook for 30 minutes until soft and follow the process.

Instant Indian Cookbook - Rinku Bhattacharya

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!