Make rich and flavorful Aloo Ka Halwa at home with boiled potatoes, milk, ghee, and dry fruits. This quick vrat special recipe is easy to prepare, naturally satisfying, and perfect for festivals and fasting days.
Hello, how are you, friends! A rich, melt-in-the-mouth, and beautifully textured potato halwa made with boiled potatoes, milk, ghee, and sugar. Perfect for fasting (vrat/upwas) or festive occasions, this traditional dessert comes together in just 10 minutes!
Check off ingredients as you gather them.
Heat a heavy-bottomed pan or kadhai on medium flame. Add 1 tbsp of desi ghee and 1 cup of milk to it.
Add 1 cup of sugar to the milk-ghee mixture. Stir continuously on low-medium heat until the sugar dissolves completely.
While the sugar is dissolving, ensure the boiled potatoes are finely mashed with absolutely no lumps remaining.
Once the sugar dissolves, add the mashed potatoes to the kadhai. Mix well and cook on low heat, stirring continuously to prevent any lumps.
As the halwa starts to thicken, add 1 tsp cardamom powder, chopped cashews, almonds, and raisins. Cardamom enhances the aroma and flavor beautifully.
Continue cooking and stirring until the halwa starts leaving the sides of the pan and gathers together in the center. This indicates the halwa is perfectly cooked.
Turn off the heat, transfer the hot halwa to a serving plate, garnish with sliced almonds, and serve warm.
This Aloo Ka Halwa is a rich, comforting Indian dessert made with boiled potatoes, milk, ghee, and aromatic cardamom. Slow cooking allows the potatoes to absorb the sweetness and develop a smooth, melt-in-the-mouth texture. Serve it warm as a festive dessert or a comforting sweet during fasting (vrat) by using vrat-approved ingredients.
Mash the boiled potatoes until completely smooth before adding them to the pan to avoid lumps in the halwa. Cook the mixture on low heat while stirring continuously to prevent sticking and achieve a silky texture. Add the nuts only towards the end so they retain their crunch and enhance the flavor.
Yes, you can skip the milk and roast the mashed potatoes directly in ghee, then add sugar. However, adding milk gives it a much richer, creamier, and more 'danedar' (grainy) texture.
To prevent sticking, always use a heavy-bottomed or non-stick pan, cook on low heat, and stir continuously throughout the process.
Yes, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat it with a splash of milk or a little ghee before serving.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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Hello friends! 🙏 I, Savita Shekhawat, warmly welcome you to my kitchen. Today, I am going to share a simple homemade method that allows you to prepare delicious, natural raisins from fresh grapes right at home—without any adulterants, preservatives, or harmful chemicals. Store-bought raisins often undergo various processes to ensure a long shelf life, whereas homemade raisins are completely pure, nutritious, and full of flavor. If you have grapes at home, do give this easy method a try.
