Imagine a dessert that combines the creamy sweetness of sweet potatoes, the rich aroma of cardamom, and the convenience of modern cooking technology. This Instant Pot Sweet Potato Halwa is not just a recipe; it's a culinary adventure that transforms humble ingredients into a luxurious Indian dessert in just 35 minutes! Whether you're a seasoned cook or a curious food lover, this halwa promises to transport your taste buds to a world of indulgence, without spending hours in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, grated
- 1/2 cup coconut milk
- 1/4 cup jaggery or brown sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee
- 1/4 cup chopped nuts (cashews, almonds)
Instructions
- Wash and peel the sweet potatoes thoroughly. Using a box grater or food processor, grate the sweet potatoes into fine, uniform shreds.
- Set the Instant Pot to Sauté mode. Add ghee and let it melt completely, creating a smooth cooking surface.
- Add the grated sweet potatoes to the Instant Pot. Stir continuously for 3-4 minutes to prevent sticking and help release their natural moisture.
- Pour in the coconut milk and mix well with the sweet potatoes. This will help create a creamy texture and enhance the overall flavor.
- Add jaggery or brown sugar and cardamom powder. Stir thoroughly to ensure even distribution of sweetness and spice.
- Close the Instant Pot lid, set the valve to sealing position. Cook on Manual/Pressure Cook mode at high pressure for 8-10 minutes.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release.
- Open the lid and stir the halwa. If it seems too liquid, use Sauté mode to reduce and thicken the mixture for 2-3 minutes.
- Garnish with chopped nuts, gently folding them into the halwa for added crunch and flavor.
- Transfer to serving bowls and let it cool slightly. Serve warm as a delightful dessert or sweet treat.
Tips
- Choose the right sweet potatoes: Use medium-sized, fresh sweet potatoes with a vibrant orange color for the best flavor and texture.
- Grate consistently: Ensure uniform grating to help the halwa cook evenly and create a smooth, creamy consistency.
- Watch the sauté stage: Stir continuously during the initial sautéing to prevent sticking and help release the sweet potatoes' natural moisture.
- Control the sweetness: Adjust jaggery or brown sugar to your taste preference. Start with less and add more if needed.
- Natural pressure release matters: Allow 5 minutes of natural pressure release to help the halwa set and develop deeper flavors.
- Final thickening: If the halwa seems too liquid after cooking, use the Sauté mode to reduce and thicken it to your desired consistency.
- Nut selection: Toast the nuts lightly before adding for an enhanced nutty flavor and extra crunch.
- Serving suggestion: Serve warm for the best taste, and consider a dollop of fresh cream or a sprinkle of extra cardamom for garnish.
Nutrition Facts
Calories: 223kcal
Carbohydrates: 25g
Protein: g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 15mg
