Various types of halva from India are distinguished by the region and the ingredients from which they are prepared.
I prepared halva from orange variety of sweet potato, which is softer than white variety and is commonly marketed as a ‘yam’ in parts of North America.
On a fasting day Sweet Potato can be used to prepare halva for a change.
- 2-3 tbsp Ghee
- 2 Sweet Potato (medium)
- 1 cup Sugar
- 2 cups full cream Milk
- 1/2 tsp Cardamom powder
- 1 pinch Nutmeg powder
- Dry fruits of your choice
- Wash and cut the top and bottom of Sweet Potato; peel off the skin and grate it.
- Heat ghee in heavy bottom pan; add grated Sweet Potato and fry for 5-6 minutes.
- Add milk to cover the Sweet Potato (add more that 2 cups if needed).
- Let it be cooked for 1/2 hrs.
- Now add sugar.
- Let it cook until all the milk is absorbed and sugar is dissolved.
- Add cardamom powder, nutmeg powder and dry fruits and serve it hot
Do You Know?
Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6.
Sweet potato varieties with dark orange flesh have more beta carotene than those with light colored flesh and their increased cultivation is being encouraged in Africa where Vitamin A deficiency is a serious health problem.
Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance.