Recipe: Sweet Potato Halva for Oli 96.8 fm

Ingredients:

• 2 small Japanese sweet potatoes (approx. 325 grams total)

• 25 grams ghee

• 200 grams unsweetened mava/khoya

• 50 grams caster sugar

• 1 gram cardamom powder

• A pinch of saffron

• 15 grams purple potato powder

• 10 grams milk

• 10 grams honey

• Roasted almonds, cashews, and cranberries (for serving)

Instructions:

1. Prepare the Sweet Potatoes:

   
   

   Steam the sweet potatoes until tender, then peel the potatoes and mash them well. For a smoother texture, pass the mashed sweet potato through a sieve.

2. Make the Base Mixture:

   
   

   In a pan, heat 25 grams of ghee over low flame. Add 200 grams of unsweetened mava/khoya and 50 grams of caster sugar. Cook for 1-2 minutes, stirring continuously until combined.

   
   

   Add the sweet potato mash and 1 gram of cardamom powder. Continue to cook for another 1-2 minutes, mashing together until well blended.

3. Separate the Mixture:

   
   

   Divide the mixture into two equal portions. Set aside 200 grams in a separate bowl.

4. Add Saffron:

   
   

   To the remaining portion, add a pinch of saffron. Cook for another 1-2 minutes, allowing the mixture to change color. Let it cool slightly, then shape it into two balls.

5. Prepare the Purple Dough:

   
   

   To the 200-gram portion, mix in 15 grams of purple potato powder, 10 grams of milk, and 10 grams of honey. Stir until smooth, then form into two balls.

6. Assemble the Treats:

   
   

   Flatten the purple dough balls, making the edges thicker. Place a saffron ball in the center of each flattened purple dough. Carefully fold the purple dough over the saffron filling, ensuring it’s completely enclosed. Shape it to resemble a sweet potato.

7. Bake:

   
   

   Preheat your oven to 180°C (356°F) and bake the halva for 15 minutes, or until lightly golden.

8. Serve:

   
   

   Cut the baked sweet potato halva and serve with roasted almonds, cashews, and cranberries.

Enjoy your delightful sweet potato halva!