Ingredients

Boiled and mashed genasu ( sweet potato// shakarakand)—2 cups

Jaggery powder ( Bella//gud)—3/4 cup

Ghee (tuppa)—3 to 4 tablespoon

Raisins (drakshi//kishmish)—2 tablespoon

Godambi ( kaju//cashew nuts)—2 tablespoon

Cardamom pods (ellaki//elaichi)—5

Cloves (lavanga)—5

Milk—2 to 3 tablespoon

Method

Powder cardamom and cloves together and keep it ready.

Wash and chop genasu into pieces along with skin .

Take the genasu pieces in pressure cooker,add water and pressure cook for 3 whistles.

Once the pressure reduces open the lid and remove the skin of genasu.

Mash well.

Heat one tablespoon of ghee in a pan,add cashews and drakshi.

Sauté on medium flame till raisins puffs up and cashews turns to light brown.

Remove to a plate and keep it aside.

Take the mashed genasu in the same pan,add 2 tablespoon of ghee and fry for 3 to 4 minutes.

Add in jaggery powder,milk and keep stirring continuously till its cooked .

Add little ghee in between.

When the halwa consistency is reached,switch off the stove.

Add cardamom and cloves powder and fried godambi and drakshi.

Mix well.

Delicious genasina halwa is ready to serve.