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Sweet Potato Halwa Recipe | Healthy Fasting Sweet

Sweet Potato Halwa Recipe | Healthy Fasting Sweet

Sweet Potato Halwa Recipe: Make delicious and healthy Sweet Potato Halwa for Navratri fast. Try this easy step-by-step recipe rich in taste, fiber, and essential vitamins. Make Sweet Potato Halwa with this easy recipe during fasting, it is a healthy option along with taste. If you are looking for a good and healthy option to eat during Ashtami or Navami fast in Navratri, then you can make sweet potato halwa. We have shared an easy recipe with you.

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Ingredients: Sweet Potato Halwa Recipe

  1. Sweet potato – 500 grams
  2. Ghee – 4 tablespoons
  3. Sugar – 1/2 cup (or according to taste)
  4. Milk – 1/2 cup
  5. Cardamom powder – 1/2 tsp
  6. Chopped dry fruits – 2-3 tablespoons

 

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Method:

  1. First of all, wash the sweet potato thoroughly and boil it. Boil it in a cooker till 2-3 whistles. When it cools down, peel it and mash it.
  2. Now heat ghee in a pan and add mashed sweet potato to it. After this, fry on medium flame for 6-7 minutes, until a light aroma starts coming.
  3. Now add milk to it and cook while stirring continuously. When the milk is well mixed in the sweet potato and the halwa becomes a little thick, then add sugar to it.
  4. After the sugar dissolves, add cardamom powder and mix well. Add chopped nuts on top and cook for 2 minutes.
  5. Hot sweet potato halwa is ready. You can serve it for sweetness during fasting or on any special occasion.
  6. If you are making it for fasting, then you can increase the amount of milk and sugar a little.
  7. If you want, you can make it even more aromatic by adding some saffron milk on top.

Sweet potato halwa is amazing in taste, and also beneficial for health

Sweet potato halwa is such a sweet that is not only amazing in taste, but is also very beneficial for health. Sweet potatoes are rich in vitamins A, C, and E, which are very good for the skin and eyes. Apart from this, it is also rich in fiber, which helps in keeping the digestive system healthy.

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