By Aditi Saraswat
October 14, 2026
During Navratri, sweet potatoes are often used to make vrat-friendly chaat and other savoury dishes. However, their naturally sweet flavour also makes them a good base to use in halwa, whereas using grated coconut adds texture and a nutty fragrance in every bite.
2 medium sweet potatoes ¼ cup grated fresh coconut 1 tbsp ghee 2–3 tbsp jaggery, grated (optional) ¼ tsp cardamom powder 2 tbsp chopped almonds and cashews 1 tbsp raisins 2–3 tbsp milk or water, as needed 1 pinch sendha namak (optional, if preferred and permitted)
Wash thoroughly and then pressure-cook the sweet potatoes until they turn soft. Let them cool down a bit, then peel and mash nicely.
In a heavy-bottomed pan, heat ghee and add the grated coconut to it. Sauté for a short span until aromatic; make sure it does not get too brown.
To this, now add the mashed sweet potato and then cook over a low-medium flame for about 4–5 minutes. Stir regularly so that it does not stick to the bottom.
Now, mix in jaggery, if using, and then cardamom powder. Cook until the jaggery melts totally and the halwa comes together without turning too dry.
Add in some raisins and chopped nuts, and a splash of milk or water if required and serve warm in small portions while still hot.