Top | recipe from my blog
(recipe, Anjana Chaturvedi)
Aloo ka halwa is a popular and delicious dessert from North India specially in Uttar Pradesh. It is the easiest and quickest halwa I have ever made. It can be eaten during fasting or as vrat ka khana/falahaar. My mom used to make this halwa especially during ekadashi and other fasting day as it is quick and filling and I learnt to make this from her. I have seen that many prefer to make this halwa from raw grated potatoes but personally I like to use boiled and mashed (not grated) potatoes to make this. Do not use oil to make this halwa, use desi ghee to get that wonderful taste and aroma.
- Potatoes, boiled-400 gms(3 medium)*
- Sugar-¾ cup to 1 cup
- Pure ghee-4-5 tbsp
- Cardamom powder-½ tsp
- Water-1 tbsp
- Peel and mash the boiled potatoes.
- Heat ghee in a heavy bottom pan or use a non stick pan.
- Now add the mashed potato and saute on medium heat.
- Keep stirring the halwa else it will start charring and sticking at the bottom.
- After approximately 10 minutes it will change colour and turn light golden and start giving out a nice aroma.
- Add sugar and water and keep stirring till it starts leaving the sides of the pan .
- Now add cardamom powder and chopped almonds and pitachios.
- Mix well and serve hot.
- 1-*you can also make this halwa with boiled sweet potato/shakarkand,then you have to use little less quantity of sugar.
- 2- You can adjust the quantity of sugar according to your taste.