Festivals are not only about rituals, they’re also closely linked to seasonal health. In winter festivals, ingredients like sesame seeds, jaggery, peanuts, carrots, and sweet potatoes are commonly used because they help keep the body warm. On Sakat Chauth, boiled carrots and sweet potatoes are offered as prasad—but often some portion is left over and ends up getting wasted.

Instead of discarding them, you can easily turn these leftovers into delicious desserts. Both sweet potatoes and carrots are packed with nutrients like fiber, vitamins A and C, potassium, and antioxidants, making these sweets both tasty and nourishing.

Sweet potato pudding (Shakarkand halwa)

Ingredients (for 2 servings)
– Boiled sweet potatoes – 2 to 3 (mashed)
– Ghee – 4 tablespoons
– Sugar or jaggery – 2 tablespoons (adjust to taste)
– Milk – 1/2 cup
– Green cardamom powder – 1/2 teaspoon
– Chopped almonds and cashews – 10–12 each
– Any dry fruits of your choice

Method
Peel and mash the boiled sweet potatoes well. Heat ghee in a pan and add the mashed sweet potatoes. Cook on medium heat, stirring continuously, until they turn slightly golden and aromatic. Add milk and a little water, then cook for a few minutes. Once the moisture reduces, add sugar or jaggery and mix well. Finally, add cardamom powder and dry fruits. Cook for another 2–3 minutes. Your soft, aromatic sweet potato pudding is ready to serve.

Carrot kheer from boiled carrots

Ingredients
– Boiled carrots – 400 grams (mashed or grated)
– Milk – 1 liter
– Ghee – 3–4 tablespoons
– Rice – 3–4 tablespoons (soaked for 2 hours and ground)
– Sugar – as per taste
– Fresh malai (cream) – 2 tablespoons
– Cashews, almonds, pistachios – chopped
– Cardamom powder – 1/2 teaspoon

Method
Heat ghee in a pan and lightly sauté the mashed boiled carrots. In another pot, boil the milk and let it reduce slightly by boiling it 2–3 times. Add the carrots and the ground rice paste to the milk. Cook on low flame, stirring continuously, until the kheer thickens. Add sugar, fresh cream, cardamom powder, and dry fruits. Cook for another 2–3 minutes and switch off the flame.