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Potato Halwa

Potato Halwa

The humble but versatile potato gets an exciting Indian makeover, served as Halwa.
By Priya Sreeram

Potatoes are 80 % water and they’re packed with nutrients. Of-course they’re not as healthy if all you love is the fried version of this versatile tuber. Instead, go for baked or boiled potato and enjoy the health benefits.

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Or try this recipe – here the humble potato gets an Indian makeover, served as Halwa. Sugar + Khoya (Milk Solids) + Condensed milk does wonders when they meet the starchy spud. 

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Potato Halwa
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Delightfully sweet and rich dish with potatoes -a sure party- rocker! Tasted divine after refrigeration.
Recipe Type: Dessert
Serves: 8
  • Potato - 3 - large (app 400 gms) - scrubbed, peeled and grated
  • Milk - 300 ml
  • Water - as required for blanching and a little to add to the milk initially
  • Khoya (Milk Solids) - 200 gram (approximate)
  • Sugar - 250 to 300 grams - to taste
  • Condensed Milk - 200 grams - approx
  • Ghee (Clarified Butter) - 15 to 20 ml.
  • Cardamom Powder - ½ tsp
  • Cinnamon Powder - ¼ tsp
For Garnish
  • Ghee - 1 tbsp
  • Nuts - Cashews, Pistachios, raisins - as required
  1. Wash the grated potatoes a few times and keep them immersed in water to avoid discoloration till cooking.
  2. In a vessel, bring adequate water to a simmering boil and drop the grated potatoes. Let it cook for a good 3 to 4 minutes before you drain it off and keep it aside. This not only helps in avoiding a raw taste of the potatoes but removes any chance of the milk curdling while making the sweet.
  3. In a heavy-bottomed pan add a little water and then the milk and bring it to a boil.
  4. Pep it up with cinnamon & cardamom and tip in the khoya. Let it mix well and then add the sugar.
  5. Let the sugar dissolve and thicken for a few minutes before tipping in the blanched potatoes.
  6. Let the mix simmer for 5-10 minutes on a low-medium flame till it thickens considerably. Keep stirring it regularly so that the contents don't stick to the bottom and start to blacken.
  7. Add the condensed milk and let it cook further for a few minutes till it gets the required thick consistecy of a Halwa.
  8. In a separate skillet, warm the ghee and roast the nuts till the cashews sizzle and gets browned in a rich hue while the raisins plump up. Dunk the nut mix in to the Halwa
  9. Serve hot or cold.
It can stay fresh refrigerated for a week.
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