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:
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.
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.
Separate the Mixture:
Divide the mixture into two equal portions. Set aside 200 grams in a separate bowl.
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.
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.
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.
Bake:
Preheat your oven to 180°C (356°F) and bake the halva for 15 minutes, or until lightly golden.
Serve:
Cut the baked sweet potato halva and serve with roasted almonds, cashews, and cranberries.
Enjoy your delightful sweet potato halva!
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