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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 +1/4th cup steamed and grated shakkaria/sweet potato 150 grams by weight
  • 1 cup khoa/mawa grated
  • 3/4 cup sugar refer notes
  • 1/3 cup ghee melted
  • a pinch of powdered green cardamom or nutmeg

Method
 

  1. Before you begin cooking the Shakkaria no Shiro, prepare the ingredients.
  2. Grate the steamed and peeled sweet-potatoes to have an even texture.
  3. Also grate the Khoa for easy blending.
  4. In a heavy bottom Kadai (preferable the traditional iron kadai) add the ghee.
  5. Once the ghee has warmed up, add the grated sweet-potatoes.
  6. Keep the flame gentle.
  7. Roast the sweet-potato in the ghee until the moisture evaporates.
  8. Now add the grated khoa, mix in well can continue to cook, till it takes a little colour.
  9. The mix as it roasts/cooks will feel light as well.
  10. Add the sugar, cook the mixture until it releases ghee.
  11. You will notice ghee oozing around the sides.
  12. Mix in the cardamom powder.
  13. Turn off the flame.
  14. Transfer it on to a serving plate.
  15. Serve warm or at room temperature.

Notes

You can pressure cook the shakkaria if you wish to but they tend to get soggy, hence I have steamed them over a sieve in a pressure cooker. I have used powdered Khadi Sakar/rock sugar, so I needed less. Also, the sweet-potatoes I used were quite sweet hence I needed less sugar. Please adjust the sugar to your taste. The Mawa I used was plain homemade mawa that had caramelised during cooking. Cooking it in iron kadai gives Shakkaria no Shiro (any mithai) a nice karara texture.