Keep all the ingredients ready. Wash and pressure cook sweet potatoes with enough water for 2-3 whistles. Open the cooker once pressure released.

Peel and Mash the cooked sweet potatoes well with a fork and set aside.

Soak saffron in milk and keep it ready. Heat a pan with a tablespoon of ghee and add cashews and raisins, fry them until golden brown. Remove from the pan once done.

Now add mashed sweet potatoes to the same pan and fry them for two minutes in low medium flame. Then add the required amount of sugar & powdered cardamom to it and mix well.

After adding sugar, the mixture will be liquefied and gets thicken up with time. Add saffron soaked milk now.

Continue stirring and add the remaining ghee little by little.

When the halwa forms a whole mass and doesn't stick to the pan, add ghee fried cashews & raisins and switch off the flame.