Shakarkandi-Sooji Halwa {Indian Sweet Potato & Semolina Pudding}
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Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet potatoes and semolina come together playfully in this halwa, a delightful Indian pudding laced with decadent ghee, nuts and raisins.
You will need:
  • Sweet potato - 1 large, boiled and mashed to make roughly 1 cup
  • Ghee - 5 tbsp, divided
  • Cashew nuts - 12
  • Golden raisins - 12
  • Semolina - ¾ cup
  • Water - 3 cups
  • Cardamom powder - ¼ tsp
  • Salt - a fat pinch
  • Sugar - ½ cup plus 2 tbsp (or more as per sweetness desired)
How to:
  1. Boil, peel and mash the sweet potato to make at least 1 cup of mashed sweet potato. Set aside.
  2. Heat 1 tbsp ghee in a large, deep skillet. Fry the cashews and raisins till golden and plump. Remove and set aside.
  3. Heat another tablespoon of ghee. Add the semolina and roast on medium-low heat till semolina is toasted, but not browned. Remove to a bowl and set aside.
  4. Heat your 4th tablespoon of ghee and add the mashed sweet potatoes. Fry it on medium heat till fragrant, around 5 minutes, stirring all the while. This helps to develop the flavors for the halwa better.
  5. While you do this, start boiling the water in another saucepan.
  6. Add the roasted semolina to the sweet potato and mix well. Add the boiling hot water, salt and cardamom powder. Give it a stir, lower the heat and let it cook till the water is almost absorbed, around 3-4 minutes. There will be much sputtering and splattering, but that is to be expected, you are not doing it wrong!
  7. When the semolina is cooked and almost all water is absorbed, add sugar and stir well. It will introduce some more liquid into the halwa. Stir for a couple of minutes till all moisture is evaporated. Taste and adjust sweetness now.
  8. Add the last tablespoon of ghee and mix well. The halwa will be smooth and glossy now. Give it a few stirs, till you see the halwa leave the sides of the pan. Tip in the fried cashews and raisins.
  9. Serve halwa hot, warm or cold as per your preference. This keeps well in the refrigerator for a few days and can be gently re-heated before serving.
Notes:
1. You can add anywhere between ½ to 1 cup of sugar in this recipe depending on how rich you want your halwa to be. But I would advise you to taste the sweet potatoes first and adjust sweetness accordingly.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/11/02/shakarkandi-sooji-halwa-indian-sweet-potato-semolina-pudding/