Sweet Potato Halwa with Jaggery (No Refined Sugar)

Wash sweet potatoes thoroughly under running water two to three times to remove any dirt. There is no need to peel them before cooking.

Place a stand inside the pressure cooker and arrange the sweet potatoes on it. Close the lid and remove the whistle. Cook over low heat according to your cooker's instructions. In this recipe, cooking is planned for approximately 13–15 minutes but the exact time can vary with the size of the sweet potatoes.

After 15 minutes open the cooker lid.

Check doneness with a knife. If it slides easily into the centre, the sweet potatoes are cooked. Allow them to cool until comfortable to handle, then peel and mash them while still slightly warm.

Heat two tablespoons of desi ghee in an iron kadai or a good-quality non-stick pan. Add the mashed sweet potato and roast over medium-low heat, stirring continuously to prevent sticking.

Continue roasting for about four to five minutes, or until the mixture becomes slightly golden and develops a roasted aroma. Adjust the heat if it begins to stick or brown too quickly.

Add jaggery powder and cardamom powder. Mix well and cook over low heat for another two to three minutes, stirring until the jaggery is evenly incorporated. If the halwa seems too dry, add a little more ghee if desired.

Avoid cooking for too long after adding jaggery, as the mixture may become dry or sticky.

Transfer the halwa to a serving bowl. Garnish with chopped nuts and serve warm. The halwa is best enjoyed freshly prepared.