Aloo Ka Halwa:
Aloo ka halwa is one of the most popular and delicious North Indian desserts, specially prepared during fasting.
This is a Phalahari (फलाहारी)dessert and can be eaten in the days of fasting as well. You can prepare this delicious dessert, easily and quickly with few ingredients, just by the mix of grated potatoes, ghee, milk and sugar.
This mashed potato halwa is a very undemanding, easy and gluten-free dessert. Potato, ghee and milk are three main ingredients of this halwa(आलू, घी और दूध इस हलवे के तीन मुख्य तत्व हैं). You can make this easy halwa quickly if you have guests coming over or you can make it when you have sudden cravings for something sweet. You can also make it for special occasions or your weekend dessert after your meal.let’s learn how to make Aloo ka halwa at home.
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Halwa
Aloo Ka Halwa Recipe
Materials
Ingredients for Aloo Ka Halwa Recipe
- 2 cups potatoes boiled, peeled and grated or mashed
- 2 tablespoon ghee
- 1/4 cup sugar or to taste
- 1 cup milk
- 1/4 cup mixed dry nuts Chopped
- 1/4 teaspoon green cardamom powder
- pinch strands of saffron
Instructions
- Soak the saffron in a 1/4 cup warm milk.
- Heat ghee in a heavy-bottomed pan over the low flame.
- Add grated potatoes and sauté well.
- sauté this on low-medium heat till it sweet aroma starts to come, *more you sauté the better the halwa tastes.
- Add milk and sugar and mix well there should not any lumps.
- Stir this till it leaves ghee or starts leaving the pan.
- Add cardamom powder and saffron. mix well and cook for another 2 minutes.
- aloo ka halwa is ready to serve.
- Garnished with nuts and serve warm.
Notes:
- Always use a heavy-bottomed pan to make this halwa.
you use butter instead of ghee. Although the ghee gives more authentic taste and a very desirable flavour to this halwa.
- You can make this halwa using sweet potato instead of potato.
- You can select any dry fruit for mixing as per your likes and dislikes.
- Khoya can also be added to make it richer in taste.
- You can adjust sugar according to your taste and sweetness of potatoes.
- you can add more or less ghee as per your choice.
- Roast on low flame from beginning till end. Never roast it on medium or high flame. It is necessary for the best outcome.
- Keep stirring the halwa constantly until it starts leaving ghee on the sides and turns in golden brown colour. Then also you have to stir it quite frequently. Stirring continuously gives the halwa its authentic flavour and prevents it from burning.
