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Aaloo Ka Halwa Recipe | Aaloo ka Sheera
3 potato medium potatoes
3 tbsp ghee (Buy here)
1/2 cup sugar (Buy here)
1/2 tsp cardamom
0.25 cup almonds (Buy here)
0.25 cup cashew nuts
0.25 cup raisins
To begin, we'll need three large cooked potatoes. We may choose the amount based on our need.
The boiled potato will next be shredded using a grater to remove any large bits. We can even crush it with our hands, but this would result in minute particle remains, and we don't want any particles in our halwa.
The potatoes are now ready to be used in the halwa.
To prepare aloo halwa, heat the pan and add 2 to 3 tablespoons ghee.
After a while, the ghee melted and got somewhat heated. Now we'll roast some cashews and almonds. Dry fruits are four times more flavorful after being roasted in this manner. So, whenever you make halwa, always toast the dried fruit before adding it. However, keep the heat moderate or low-medium to avoid burning the dry fruits. We need to keep it moving on a low heat for 2 minutes, or until the colour changes somewhat. We don't have to cook it till it's dark.
We must keep the flame low. Then we'll add some raisins and cook them briefly. We don't need to cook raisins for a long time since frying them adds a little sourness. We shall set it aside as soon as it begins to spread
We'll set it aside for the time being.
We will now sauté the shredded boiled potato in the same pan. We'll maintain the temperature high and regularly stir it for the next 12–15 minutes, or until the colour of the potato changes somewhat. We don't need any more ghee in this. If the ghee seems to be lacking, we may add it later.
We try to use a nonstick pan while preparing aloo halwa so it doesn't cling to the pan.
We may add 1tbsp ghee later if it looks like it needs it. Then we'll keep stirring until it's fully roasted.
After a while, the potato and ghee will separate, and the colour will somewhat alter.
Then we'll mix in 100g of sugar. We may adjust the amount of sugar to our liking. We may add khoya or milk powder to make it even more delicious. Its hue will also alter over time.
For added flavour, we'll add 1/2 tsp cardamom powder. We will maintain the flame low or low to medium at this point. If you want your halwa softer, add 1 cup of milk at this point.
Then, along with the halwa, we'll add chopped dried fruits to the pan. We will turn off the gas.
The halwa is now ready to serve hot. This halwa is much more delicious than the suji halwa.
During our fast, we constantly consider what to prepare that will take less time and be good to eat. So, today, we'll show you how to make a tasty and simple aloo halwa. This halwa recipe is a must-try if you're craving something sweet but don't have many ingredients on hand.
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This recipe is now available in Hindi (हिंदी)
Recipe Video
Recipe Instructions with Images
To begin, we'll need three large cooked potatoes. We may choose the amount based on our need.
The boiled potato will next be shredded using a grater to remove any large bits. We can even crush it with our hands, but this would result in minute particle remains, and we don't want any particles in our halwa.
The potatoes are now ready to be used in the halwa.
To prepare aloo halwa, heat the pan and add 2 to 3 tablespoons ghee.
After a while, the ghee melted and got somewhat heated. Now we'll roast some cashews and almonds. Dry fruits are four times more flavorful after being roasted in this manner. So, whenever you make halwa, always toast the dried fruit before adding it. However, keep the heat moderate or low-medium to avoid burning the dry fruits. We need to keep it moving on a low heat for 2 minutes, or until the colour changes somewhat. We don't have to cook it till it's dark.
We must keep the flame low. Then we'll add some raisins and cook them briefly. We don't need to cook raisins for a long time since frying them adds a little sourness. We shall set it aside as soon as it begins to spread
We'll set it aside for the time being.
We will now sauté the shredded boiled potato in the same pan. We'll maintain the temperature high and regularly stir it for the next 12–15 minutes, or until the colour of the potato changes somewhat. We don't need any more ghee in this. If the ghee seems to be lacking, we may add it later.
We try to use a nonstick pan while preparing aloo halwa so it doesn't cling to the pan.
We may add 1tbsp ghee later if it looks like it needs it. Then we'll keep stirring until it's fully roasted.
After a while, the potato and ghee will separate, and the colour will somewhat alter.
Then we'll mix in 100g of sugar. We may adjust the amount of sugar to our liking. We may add khoya or milk powder to make it even more delicious. Its hue will also alter over time.
For added flavour, we'll add 1/2 tsp cardamom powder. We will maintain the flame low or low to medium at this point. If you want your halwa softer, add 1 cup of milk at this point.
Then, along with the halwa, we'll add chopped dried fruits to the pan. We will turn off the gas.
The halwa is now ready to serve hot. This halwa is much more delicious than the suji halwa.
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