Sweet potato or shakarkandi is an excellent main ingredient for this dish as it is a rich source of Vitamin A and C and dietary fibers. Adding a dash of dry fruits will boost both the deliciousness as well as the health quotient of your halwa.
Three medium-sized sweet potatoes
Three to four cups low-fat milk
One tablespoon sugar substitute
One tablespoon ghee
One quarter teaspoon cardamom powder
A little saffron
Two tablespoons chopped almonds and pistachios
Recipe: Put the washed sweet potatoes into a pressure cooker and let the whistle sound 3 or 4 times.
Alternately, heat the potatoes in a microwave on high power for 5 to 7 minutes. Once they have cooled down, peel and mash them.
Next, heat some oil in a non-stick pan and sauté the mashed sweet potatoes for a couple of minutes.
Add milk, the sugar substitute, cardamom powder and half a cup of water to the pan, leaving the mixture to simmer for a few minutes, being careful not to dry the contents out.
Serve hot after adding saffron and dry fruits.