Ingredients:

12 kg. sweet potatoes
112 cup sugar or (according to the taste)
12 cup ghee
50 g. blanched almond, cut into sliver
30 g. green raisins, soaked and drained
50 g. unsalted pistachio nuts, cut into slivers
seeds from 8 green cardamoms
12 tsp. ground cardamom
few drops of kewra essence (optional)

Method:

1. Wash and boil the sweet potatoes in plenty of water, until very tender. Peel and mashed sweet potato with a potato masher or grind in a food processor. 2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add sweet potatoes and fry on medium heat for 5-8 minutes until the ghee begins to separate from the sweet potato. 3. Add sugar, khoya, nuts and ground cardamom. Stirring frequently cook for 10 to 15 minutes until nearly all the water from the sugar has evaporated. 4. Add kewra essence to the halwa, mix well and cover.