Soaked in the festive mood, I just don’t seem to stop indulging in sweet dishes. The celebration is still on at my home, as I have been in the sweet swing of making delicious desserts and sweets. The aloo (potato) halwa has a unique taste and flavour. The ground cardamom seeds and dry fruits enhance the sweet mystery of the halwa. I had a hard time keeping craving hands off the halwa, as the picture had to be clicked for the blog (in daylight for the natural effect). In this pic, the halwa has been refrigerated before serving (my hubby prefers it cold) , the same also tastes yummm when served hot.
- 125 gm potatoes (boiled, peed and mashed to a paste)
- 125 gm powdered sugar
- 75 gm ghee
- 1 tsp ground cardamom seeds
- Handful of finely sliced almonds and pistachios (optional).
- 1 tblsp fried raisins and cashew nuts
- A few drops essence of rose or kewda
- Silver or gold foil
- Heat ghee in a deep thick bottom pan and put in mashed potatoes, sugar and cardamom seeds. Keep stirring continuously till the mixture changes in colour ( a greenish dark colour)
- Mix in dry fruits and essence. Remove from fire.
- Serve immediately covered with foil.
Preparation Time: 45 minutes
- To save time you can boil the potatoes and refrigerate it over night.
- The rose essence can be substituted by vanilla essence.