Shakarkandi Halwa – Cardamom and Sweet Potato Pudding
Servings Prep Time
10servings 3minutes
Cook Time
Servings Prep Time
10servings 3minutes
Cook Time
  • 6 medium sized sweet potatoes(about 1 1/2 pounds) I used the orange North Carolina variety)
  • 1cup whole milk(can be half and half if you are feeling indulgent)
  • 1/2 cup brown sugar
  • 4 green cardamomsgently bruised
  • 1/2cup green raisins
  • 1/4cup ghee (clarified butter)
  • 1/4cup sliced or slivered almonds
  • 1teaspoon crushed dried rose petals(optional)
  1. Peel and halve the sweet potatoes and place in the base of the instant pot with the milk and brown sugar.
  2. Cover the base and cook on manual for 7 minutes and do a quick release.
  3. Remove the whole cardamoms, mash the sweet potatoes into the milk. Add in the raisins
  4. 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.
  5. Add in the clarified butter and cook for another 4 minutes.
  6. Place in a serving bowl.
  7. Garnish with slivered almonds and sprinkle the rose petals if using.
  8. 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.