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BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE
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BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE

by Hearty Food Talks
written by Hearty Food Talks

Served with plain yogurt. We may also use fresh lemon juice šŸ‹

BOILED POTATOES AND PEANUTS NAVARATRI VRATA (FASTING) RECIPE

Fasting recipes are very easy and quick to create. Reason being, only a few spices and herbs are allowed to use into it. Plus no onions and garlic is there. Not only easy to create, fasting recipes are also easier to digest. A good time to purify mind and body and get connected to our divine nature.Ā 

Here, I have created a very common potato fasting recipe with an interesting twist. Give it a try and I am sure, youā€™re going to love it for sure.

Ingredients

  • 2 medium size Boiled Potatoes šŸ„”Ā 
  • 1 to 2 Green Chilies
  • 1 to 2 tbsps. Fresh CorianderĀ 
  • 1/2 to 3/4 cup Raw/Baked Peanuts šŸ„œĀ 
  • 1 to 2 tsps. Ghee (purified butter)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Black Pepper Powder
  • 1/4 tsp. Sindhav Salt (Fasting Salt)Ā 
  • 1/4 to 1/2 tsp. Fresh Lemon Juice šŸ‹
  • or Plain Yogurt

Main ingredients (boiled potatoes, peanuts, green chilies, and coriander).

On a low-medium heat, add ghee and peanuts, stir until the color starts changing (about 2 minutes)ā€¦

Transfer the peanuts in a bowl for later use. In the same pan/ghee, add cumin seeds, green chilies, potatoes, black pepper, and salt. Let it cook on a low-medium heat for 5 to 6 minutesā€¦

Add a generous amount of fresh coriander, and green chiliesā€¦

Add peanuts and let it get crispy for another 2 to 3 minutesā€¦

Transfer the spicy potatoes and peanuts to a serving plate. Add fresh lemon Juice and itā€™s ready to serve šŸ™

Or serve with fresh plain yogurt.

Notes: Potato is one of the most popular vrata/fasting vegetable. It is easily available in all parts of the world. It makes a variety of delicious and satisfying vrata recipes. Here, I am sharing an interesting combination of potatoes and peanuts. All I can say is a MUST TRY recipe.

It is always good to add vitaminC with potatoes. Either lemon juice and/or a small serving of plain yogurt. 

Shubh Navaratri (2nd -10th April, 2022)

Avatar Mata Shailaputri

108 Shloka

Red Apple šŸŽ

Red Flowers šŸŒŗ

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DELICIOUS AND EARTHY WHOLE RED LENTILS | SABUT MASOOR DAL | SOUP

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS AND EARTHY WHOLE RED LENTILS | SABUT MASOOR DAL | SOUP

Masoor dal is the same thing as red lentils, quite popular and easy to find in most of the grocery stores. These are pretty economic and cook fast, making them a great choice for a simple weekday meal.Ā 

Masoor Dal is considered good for the heart as it helps to lower cholesterol and blood pressure levels. It contains dietary fibers as well as proteins which helps in maintaining normal blood pressure. It is also a good source of folate which reduces the risk of heart diseases.

Ingredients:

  • 1 cup Whole Red Lentils
  • 1/4 Ā to 1/2 tsp. Turmeric PowderĀ 
  • 1/2 tsp. Salt
    Seasoning:Ā 
  • 2 tsps. Olive Oil
  • 1/2 tsp. Cumin Seeds
  • 2 Whole Red PeppersĀ 
  • A good pinch of Asafetida (hing)
  • 2 cloves of Garlic (finely chopped or minced) šŸ§„Ā 
  • 1/2 to 1 inch Ginger (finely chopped)
  • 1 medium Red Onion (finely chopped)
  • 1/4 tsp. Turmeric PowderĀ 
  • 1/2 to 3/4 tsp. Red Chili PowderĀ 
  • 2 medium Tomatoes (finely chopped)
  • 1 to 2 medium Green Chilies (finely chopped)Ā 
  • A few springs of Fresh Coriander (finely chopped)
  • 1/4 to 1/2 tsp. Garam MasalaĀ 
  • 1 tsp. Salt
  • 1 tsp. to 2 tsps. Ghee (completely optional)

Red Lentils soaked in water for 30 minutes to an hour.

Pressure cook the soaked lentils with turmeric powder and salt. On a high heat, wait for the first pressure cooker whistle. Set the heat on low-medium and let it cook for 5 minutes. Turn off the heat and let the air pressure release of its own. Open the cooker lid.

Perfectly, cooked or boiled Red Lentils (Itā€™s ready to eat even at this stage).

Prepare the ginger, garlic, onion, green chili, and tomato seasoning.

Cover the lid. Adjust the heat to low. Let the tomatoes cook completely.

Add the pressure cooked red lentils to the tomato seasoning.

Add garam masala and fresh coriander. Simmer it for another 2 to 5 minutes.

Super delicious Red Lentils or Masoor Dal is ready to serve.

Delicious Red Lentils or Masoor Dal served with plain rice.

Notes:Ā 

We can always adjust the consistency of the cooked Red Lentils by adding warm water or milk. As it has a tendency to thicken very fast.Ā 

Apart from tomatoes, sometimes I cook this Dal with raw mango, or tamarind paste.

It is served with mango pickle or mint-mango chutney, Papad, and onion, green-chili-lemon Salad. šŸ§…šŸŒ¶šŸ‹

The leftovers can be served with layered Paratha.

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DELICIOUS FIVE LENTILS DAL | PANCHMEL DAL | PANCHRATNA DAL | SOUP
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DELICIOUS FIVE LENTILS DAL | PANCHMEL DAL | PANCHRATNA DAL | SOUP

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS FIVE LENTILS DAL | PANCHMEL DAL | PANCHRATNA DAL | SOUP

Five Lentils Dal is also known as panchmel, or panchratna dal. It is a protein-packed lentil recipe which contains the goodness and nutritive qualities of 5 different lentils or dals. It is not only wholesome but also very delicious. This hearty and nutritious recipe comes from North India and can be made with or without onion and garlic.

Ingredients:

  • 1 tbsp. Yellow Lentils (Toor, or Arhar Dal)
  • 1 tbsp. Whole Red Lentils (Sabut Masoor Dal)
  • 1 tbsp. Split Black Lentils (Urad Dal)
  • 1 tbsp. Gram Lentils (Chana Dal)
  • 1 tbsp. Green Lentils (Moong Dal)
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. to 1 tsp. Salt
  • Seasoning:Ā 
  • 2 tsps. Olive Oil
  • 1/2 tsp. Mustard Seeds
  • 1/2 tsp. Cumin Seeds
  • 6 to 8 Fresh Curry Leaves
  • 2 Whole Red PeppersĀ 
  • A good pinch of Asafetida (hing)
  • 2 cloves of Garlic (finely chopped or minced) šŸ§„Ā 
  • 1/2 to 1 inch Ginger (finely chopped)
  • 1 medium Red Onion (finely chopped)
  • 2 medium Tomatoes (finely chopped)
  • 1 to 2 medium Green Chilies (finely chopped)Ā 
  • A few springs of Fresh Coriander (finely chopped)
  • 1/4 to 1/2 tsp. Garam MasalaĀ 
  • 1 tsp. to 2 tsps. Ghee (completely optiona)

Nicely rinse the five lentils mixture.

Soak it in water for 30 mins to an hour

Boil it for 5 minutes in pressure cooker with turmeric and salt.

Keep the boiled dal aside.

Prepare the seasoning in a separate pan, on a medium heat.

Add tomatoes, cover the lid, and let it cook on low-medium heat, until nice and tender.

Add all spices (red chili powder, turmeric, and salt) and stir for 5 secs.

Time to add the pre-boiled Dal to it.

Adjust the consistency by adding some warm water.

Cover the lid, and let it simmer. Add garam masala, ghee, fresh coriander, and combine well. Our Five Lentils or Panchmel or Panchratna Dal is all set to serve.

Delicious Five Lentils, or Panchmel, or Panchratna Dal

Notes:

Served the delicious Five Lentils Dal with plain rice, mango pickle, and cucumber salad šŸ„’ šŸš It goes equally good with the homemade chapati, roti, or phulka šŸ«“ 

Though the ghee makes it much tastier but we can always substitute it by sprinkling some homemade dry spicy masala. Incorporating an interesting simple side salad.

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MAGICAL CHIA SEEDS LEMONADE

by Hearty Food Talks
written by Hearty Food Talks

MAGICAL CHIA SEEDS LEMONADE

Chia seeds belong to a flowering plant in the mint family. Despite their small size, the seeds are packed with a variety of nutrients.

Chia seeds are an excellent source of omega-3 fatty acids. Rich in antioxidants, fiber, iron, and calcium. These are heart healthy and helps raising the HDL cholesterol (the ā€œgoodā€ cholesterol).

Ingredients:

  • 1 cup Luke Warm Drinking Water
  • 1 tbsp. Chia Seeds
  • 1/2 Fresh Lemon Juice šŸ‹
  • 1 tbsp. Honey šŸÆĀ 

Take a cup of lukewarm water.

Add chia seeds to it.

Followed by the fresh lemon juice šŸ‹

Lastly, goes the honey into it šŸÆ

Using a spoon or stirrer, combine the ingredients well for 1 to 2 mins.

Chia seeds will start absorbing the water to form a sort of jelly around them. The magical chia seeds lemonade is ready to drink.

Notes:

The chia seeds work magically in weight management. Itā€™s an excellent idea to start our day with this chia seeds lemonade. It keeps us full for a longer time and inspires to stick to healthy food, all day long.

Organic Black Chia Seeds

Honey šŸÆ

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HOW TO MAKE THE BEST EVER GUACAMOLE

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE THE BEST EVER GUACAMOLE

Guacamole is an avocado-based dip, spread, or salad. The recipe was first developed in Mexico. In addition to its use in Mexican cuisines, it has become a part of modern international cuisines.Ā 

The guacamole recipe is super easy and quick to create In our own kitchens.Ā 

Ingredients:

  • 2 medium Avocados (firm but perfectly ripened)
  • 1 medium Red Onion
  • 1 large TomatoĀ 
  • 1 to 2 medium Green ChiliĀ 
  • 2 Garlic Cloves (finely chopped or minced)
  • 1/2 to 1 Fresh Lemon Juice
  • A handful of Fresh Coriander (finely chopped)
  • 1/2 tsp. Freshly Ground Roasted Cumin PowderĀ 
  • 1/4 to 1/2 tsp. Red Chili PowderĀ 
  • 1/4 tsp. Red Chili FlakesĀ 
  • 1/4 to 1/2 tsp. OreganoĀ 
  • 1 tsp. Brown Sugar (optional)
  • 1/2 to 3/4 tsp. Pink Salt

Nicely wash and place all the fresh ingredients at one place.

Dry roasted cumins to be grinded into a coarse powder.

Hereā€™s an important point -chop all the veggies prior to avocados šŸ„‘

We will cut the avocados later when every other thing is ready. This is to prevent it from oxidation, meaning turning it into brown color.

Remove the avocado flesh from its skin and place it into a separate bowl.

Immediately, squeeze the fresh lemon juice onto it. šŸ„‘šŸ‹

Add the spices and mash the avocados into a slightly chunky paste.

Now add garlic, onions, tomatoes, chili, and coriander to it.

Gently fold everything together. Taste and adjust the spices.

Transfer the guacamole to a serving bowl and top it with some finely chopped, onions, tomatoes, and coriander.

Bursting with fresh flavors, homemade Guacamole is ready to serve.

Notes:Ā 

Guacamole and corn chips make a great snack for the kids.Ā 

Guacamole can also be used as a healthy spread for our sandwiches šŸ„Ŗ

We may seal the leftover guacamole with a thin layer of lemon-water.

Cover the lid of the container and refrigerate it for a day or two.

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SHELL PASTA IN GARLIC AND SPINACH WHITE SAUCE

by Hearty Food Talks
written by Hearty Food Talks

RESTAURANT STYLE KADAI PANEER WITH LESS OIL

The shell-shaped pasta comes in a variety of sizes. The larger pasta shells, called “conchiglie” in Italian, are used for stuffing with ingredients such as vegetables, cheese, and legumes. The smaller sizes, called “conchigliette” in Italian are used for soups, salads and casseroles.Ā 

The shell-like shape makes the pasta quite sturdy, to hold up sauces. Shell pasta traps more of the delicate sauces and distribute them evenly through a pasta dish.

It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, or spinach extract.Ā 

Ingredients

  • 2 cups Dry Shell Pasta
  • 3 to 4 cups Milk
  • 1 tsp. Olive Oil
  • 1 small cube of Unsalted Butter
  • 2 cloves Garlic (finely minced)
  • 2 tsps. Fine Flour
  • 1 to 2 cups Fresh Spinach (finely chopped)
  • Black Pepper PowderĀ 
  • Red Chili Flakes
  • Italian Herbs
  • Pink Salt

Carefully, add dry pasta to the boiling water. Add 1/2 tsp. of salt.

Let it cook on high heat for 8 to 10 mins. and turn off the heat.

Transfer the pasta to a sieve to drain all the extra water. Run under regular water and keep it aside for the later use.

On a low-medium heat, add the olive oil and butter to a nonstick pan.

Start preparing the white sauce by sautƩing minced garlic.

Once the garlic starts changing to light pink color, add fine flour to it.

On a very low heat let the fine flour cook for 2 to 3 secs.

Immediately, add 1/2 to 1 cup of warm milk to it with a constant stirring.

Gradually add the remaining milk. Again a constant stirring is required to prevent any lumps formation.

Make sure the heat is on low and the sauce is nicely cooking. The sauce will start getting thicker. The point where it starts settling on the spatula add the herbs, chili flakes, and a very little salt. Combine well.

Taste and adjust the seasoning as per your preference.

Time to add cheese and spinach.

Finally, add the boiled shell pasta.

Gently, fold the pasta into white sauce. Cover the pan and let it simmer for 5 minutes.

The Shell Pasta in Garlic And Spinach White Sauce is ready to serve.

May top it with some extra cheese, spinach, and a drizzle of olive oil.

Notes:Ā 

The Shell Pasta comes in many different sizes. Here, in this recipe I have used the medium size shells as they make just the perfect bites.

Iā€™ve used the medium size Shell Pasta.

Ziplock the unused/rest of the dry pasta, and put it in the original box.

Properly close the box and place it back to the kitchen pantry.

We may always refrigerate the leftover cooked pasta and reheat it in a pan or microwave adding an extra milk to it.

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RESTAURANT STYLE KADAI PANEER WITH LESS OIL

by Hearty Food Talks
written by Hearty Food Talks

RESTAURANT STYLE KADAI PANEER WITH LESS OIL

Kadai paneer is a very popular dish created with paneer (Indian cottage cheese), color bell peppers (capsicum, Shimla Mirch), and onions. The gravy consists of thick tomato sauce, aromatic spices and herbs. The recipe name Kadai comes from ā€œwokā€ and Paneer is an Indian cottage cheese. Here, I have created the same delicious curry with a minimum amount of olive oil. I would say itā€™s a Must Try protein packed recipe for the kids and adults.

Ingredients

  • Paneer
  • 2 Bell PeppersĀ 
  • 2 Onions
  • 1 inch piece of Ginger
  • 4 clove of Garlic
  • 2 medium Green ChiliesĀ 
  • 12 Cashews
  • A handful of Fresh CorianderĀ 
  • 2 tbsps. Whole Coriander Seeds
  • 4 medium Whole Red PeppersĀ 
  • 1 tbsp. Kasturi Methi (Dried Fenugreek Leaves)
  • 1 to 2 tbsps. Olive OilĀ 
  • 1 tsp. Cumins
  • 4 Black PeppersĀ 
  • 2 Cloves
  • 2 Green Cardamoms
  • 1 inch Cinnamon Stick
  • A good pinch of AsafetidaĀ 
  • 1/4 to 1/2 tsp. Turmeric PowderĀ 
  • 1/2 to 1 tsp. Red Chili Powder
  • 1 to 2 tsps. Salt
  • 1/2 to 1 cup Warm Water/Milk
  • 1 to 2 tsps. Ghee (optional)

Cut the paneer into desired size pieces and put them into warm water (may add a little salt to the water).

Chop the onions and bell peppers into square pieces and keep them aside for later use.

Now place the main gravy ingredients into one plate (roughly chopped onions, tomatoes, cashews, ginger, garlic, and green chilies).

Dry roast the peppers and whole coriander seeds to prepare a fresh powder of it.

Fresh dry coriander and pepper powder for the later use.

On a warm pan dry roast the Kasturi Methi for a second. Using your palms, crush it into a fine powder. Set aside for the later use.

To prepare the oil free gravy, on a medium hot pan, add a little oil, cumins, black peppers, cloves, cardamoms, and the cinnamon stick.

Add the gravy ingredients (except tomatoes) to the seasoning and stir for 2 mins.

Add tomatoes and combine them together.

Cover the pan and let these cook for 5 mins. on a low-medium heat.

Meanwhile, on a medium-high heat, stir fry the onions and bell peppers for about 2 mins.

Transfer the stir fried veggies on a separate plate.

Turn off the stove for gravy mixture and let it cool down to room temperature.

Discard the cinnamon stick and blend the cooked gravy mixture.

Finally, heat up one tbsp. of olive oil, add turmeric, red chili powder, and Asafetida.

Add the gravy mixture to this seasoning. Cover it and cook for 5 mins. on a low-medium heat.

Add the freshly prepared coriander-pepper powder. Combine well.

Add the Kasturi Methi. Combine it properly.

Adjust the consistency by adding warm water or milk. Adjust the salt, Bring it to a boil and then set the heat to the lowest.

Cover the pan and let it simmer for 8 to 10 minutes until a little oil starts showing up on the surface.

Once the KADAI PANEER gravy is ready, we may add a tsp. of ghee and garam masala. Itā€™s completely optional.

Drain the water and add paneer to the gravy. Gently, fold it into the gravy. Cover for 5 minutes and let it simmer on low-medium heat.

Add some fresh coriander and itā€™s ready to serve as such.

Add the stir fried veggies.

Some fresh coriander. Give a gentle stir.

Our delicious KADAI PANEER is ready to serve.

Mouthwatering KADAI PANEER.

Notes:

Kadai Paneer can be served with homemade roti, chapati, phulka, paratha, naan, or rice. It makes a perfect filling for Kathi Roll or Veggie Roll along with some salad veggies and green chutney.

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HOW TO MAKE PERFECT PANEER | INDIAN COTTAGE CHEESE

by Hearty Food Talks
written by Hearty Food Talks

HOW TO MAKE PERFECT PANEER | INDIAN COTTAGE CHEESE

Paneer is also known as Indian cottage cheese, created by curdling cow or buffalo milk with vinegar or lemon juice. It is a non-aged, non-melting, soft cheese, and can be consumed immediately. Packed with protein, paneer is an important ingredient of many Indian vegetarian recipes. Though itā€™s easily available in all Indian grocery stores but there is no match to the quality of homemade paneer. I always prefer to make it in my own kitchen.

Ingredients

  • 8 cups Whole MilkĀ 
  • 1 n 1/2 tbsps. White Vinegar
  • 1/4 cup Water

Add a tbsp. of water to a heavy bottom pan.

Pour in milk into the same pan and let it come to the room temperature. No heat is required upto this point.

Place the milk pan on a medium heat and let it come to a boil.

Once the milk comes to a boil. Turn off the heat and wait for 2 to 3 minutes before we add vinegar to it.

We may use white vinegar, or fresh lime juice to curdle the milk for paneer. Here Iā€™ve used the white vinegar.

In a small bowl add 1/4 cup of regular water and 1 n 1/2 tbsps. of vinegar. Combine well.

Start adding vinegar-water solution to the boiled milk.

Please add spoon by spoon and gently stir the milk.

Add vinegar-water solution and wait for couple seconds until paneer and water separates clearly.

We will see the formation of thick paneer chunks.

Give a minute or two and then strain all paneer through a clean muslin or cotton cloth. Put a big bowl underneath to collect the separated water.

Rinse this paneer with regular drinking water. 2 to 3 times.

Tie the cloth to squeeze extra water from paneer and leave it in the colander for 2 to 3 hours. We may also hang it on a sturdy hook.

After a wait of 2 to 3 hours, open the cloth to get this beautiful loaf of homemade paneer.

Slice it using a sharp and wet knife. Soft paneer with a perfect texture is ready to refrigerate for later use.

Notes:

It is very easy to make paneer or Indian cottage cheese in your own kitchen. As Iā€™ve already mentioned, there is no match to this homemade paneer. I do create a variety of sweet and savory delicacies using my homemade paneer. Great for salads as well. Following are the two world famous Indian/Bengali sweets -Rasgulla & Rasmalai.Ā 

Rasgulla

Rasmalai

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Radish And Pomegranate Salad
CelebrationsImmunity BoostersKeeper RecipesQuarantine 15SaladsWeight Management

A Very Festive Radish and Pomegranate Salad

by Hearty Food Talks
written by Hearty Food Talks

Radish And Pomegranate Salad

Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.

Ingredients

  • 1 medium Radish (peeled & thickly grated)
  • 1 medium Pomegranate Arils
  • 1 cup Fresh Coriander (finely chopped)
  • 2 medium Green Chilies (finely chopped)
  • 1/4 inch piece of Ginger (finely grated)
  • 2 Lemons (juice & in pieces)
  • 1/2 tsp. Pink Salt
  • 1/2 tsp. Roasted Cumin Powder
Radish And Pomegranate Salad

Place all the ingredients in a serving bowl (except the seasoning & lemon juice)ā€¦

Radish And Pomegranate Salad

Add lemon juice. Using a fork, gently fold the salad..

Radish And Pomegranate Salad

Sprinkle the cumin powder and salt. Garnish with some more pomegranate arils and lemon pieces/wedgesā€¦

Radish And Pomegranate Salad

Serve immediately and enjoy!

Note: This is an amazingly delicious and festive looking salad. It reminds me of my loving Aunty from whom I learnt it, way back in my High School days.
White Radish

White Radish ā¤ļø

Happy Festive Season

Happy Festive Season To All šŸŒŗšŸŖ”šŸŖ”šŸŒŗ (November 2nd thru 6th, 2021) šŸŽ‰

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Radish And Pomegranate Salad

A Very Festive Radish and Pomegranate Salad

Print
Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 medium Radish (peeled & thickly grated)
  • 1 medium Pomegranate Arils
  • 1 cup Fresh Coriander (finely chopped)
  • 2 medium Green Chilies (finely chopped)
  • 1/4 inch piece of Ginger (finely grated)
  • 2 Lemons (juice & in pieces)
  • 1/2 tsp. Pink Salt
  • 1/2 tsp. Roasted Cumin Powder

Instructions

Place all the ingredients in a serving bowl (except the seasoning & lemon juice).
Add lemon juice. Using a fork, gently fold the salad.
Sprinkle the cumin powder and salt. Garnish with some more pomegranate arils and lemon pieces/wedge.
Serve immediately and enjoy!

Notes

Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.

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Sweet potato Halwa
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Delightful Sweet Potato Halwa

by Hearty Food Talks
written by Hearty Food Talks

DELIGHTFUL SWEET POTATO HALWA

The root vegetable, Sweet potato is one of the world’s best superfoods. Sweet and starchy, these vegetables, apart from full of valuable nutrients, are tasty, versatile, and inexpensive. Bring on the Sweet potatoes and incorporate them frequently into your diet!

Ingredients:

  • 2 medium Sweet potatoes šŸ 
  • 2 tsps Sesame Seeds
  • 1/3 cup Coconut Powder šŸ„„
  • 1/4 cup Raisins
  • 1 cup Milk (warm) šŸ„›
  • 1 to 2 tsps. Organic Cane Sugar (optional)
  • A few Saffron Strands1/2 tsp. Cardamom Powder
  • 1/4 cup Cashews (chopped)
  • 1/4 cup Almonds (chopped)
  • 2 to 3 tsps. Ghee (clarified butter)
Boiled Sweet potatoes, coconut, sesame seeds, raisins, cardamom

Boiled Sweet potatoes, coconut, sesame seeds, raisins, cardamom šŸ šŸ„„

Delightful Sweet Potato Halwa

Heat 1 tsp. of ghee on a non-stick pan. Adjust the heat to medium. Add the above ingredients (except cardamom powder) to the pan. Keep roasting by constantly stirring/folding the sweet potato mixtureā€¦

Delightful Sweet Potato Halwa

..until it starts leaving the sides of the pan. It takes about 10 mins.

Delightful Sweet Potato Halwa

Now add warm milk to the mixture and keep cooking it for 5 to 8 minutes on a low-medium heatā€¦

Delightful Sweet Potato Halwa

..until starts leaving the sides of the pan as before.

Delightful Sweet Potato Halwa

May also add 2 tsps. of organic cane sugar, along with the cardamom powder, and saffron. Cook for maximum 5 minutes.

Delightful Sweet Potato Halwa

In a separate pan, heat 1 to 2 tsps. of ghee. On a low heat, add the cashews and almonds and stir them until light pink. Turn off the heat and immediately transfer the ready sweet potato mixture to it.

Delightful Sweet Potato Halwa

Combine everything properly and our Sweet potato Halwa is ready to serveā€¦

Delightful Sweet Potato Halwa

Our pleasantly sweet and fragrant Sweet potato Halwa šŸ šŸ 

Delightful Sweet Potato HalwaDelightful Sweet Potato Halwa

No sugar! Sweet potato Halwa šŸ 

Note: The amount of ghee and sugar is completely on us. We can even skip these altogether.

Since, I prepared the recipe for a festive occasion, added a bit of both the ingredients.

Sweet potato is not actually related to the white potato. Potato is from the nightshade family, sweet potatoes are part of the Convolvulaceae family. You may check the amazing health benefits of Sweet potato in our Health Notes Catogery

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Sweet potato Halwa

DELIGHTFUL SWEET POTATO HALWA

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Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 medium Sweet potatoes šŸ 
  • 2 tsps Sesame Seeds
  • 1/3 cup Coconut Powder šŸ„„
  • 1/4 cup Raisins
  • 1 cup Milk (warm) šŸ„›
  • 1 to 2 tsps. Organic Cane Sugar (optional)
  • A few Saffron Strands
  • 1/2 tsp. Cardamom Powder
  • 1/4 cup Cashews (chopped)
  • 1/4 cup Almonds (chopped)
  • 2 to 3 tsps. Ghee (clarified butter)

Instructions

Boiled Sweet potatoes, coconut, sesame seeds, raisins, cardamom šŸ šŸ„„
Heat 1 tsp. of ghee on a non-stick pan. Adjust the heat to medium. Add the above ingredients (except cardamom powder) to the pan. Keep roasting by constantly stirring/folding the sweet potato mixtureā€¦
..until it starts leaving the sides of the pan. It takes about 10 mins.
Now add warm milk to the mixture and keep cooking it for 5 to 8 minutes on a low-medium heatā€¦
..until starts leaving the sides of the pan as before.
May also add 2 tsps. of organic cane sugar, along with the cardamom powder, and saffron. Cook for maximum 5 minutes.
In a separate pan, heat 1 to 2 tsps. of ghee. On a low heat, add the cashews and almonds and stir them until light pink. Turn off the heat and immediately transfer the ready sweet potato mixture to it.
Combine everything properly and our Sweet potato Halwa is ready to serveā€¦
Our pleasantly sweet and fragrant Sweet potato Halwa šŸ šŸ 
No sugar! Sweet potato Halwa šŸ 

Notes

The amount of ghee and sugar is completely on us. We can even skip these altogether. Since, I prepared the recipe for a festive occasion, added a bit of both the ingredients.

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