Description
Delightfully sweet and rich dish with potatoes -a sure party- rocker! Tasted divine after refrigeration.
Ingredients
- 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 – 1/2 tsp
- Cinnamon Powder – 1/4 tsp
For Garnish
- Ghee – 1 tbsp
- Nuts – Cashews, Pistachios, raisins – as required
Instructions
- Wash the grated potatoes a few times and keep them immersed in water to avoid discoloration till cooking.
- 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.
- In a heavy-bottomed pan add a little water and then the milk and bring it to a boil.
- Pep it up with cinnamon & cardamom and tip in the khoya. Let it mix well and then add the sugar.
- Let the sugar dissolve and thicken for a few minutes before tipping in the blanched potatoes.
- 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.
- Add the condensed milk and let it cook further for a few minutes till it gets the required thick consistecy of a Halwa.
- 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
- Serve hot or cold.
Notes
It can stay fresh refrigerated for a week.
- Prep Time: 20 mins
- Cook Time: 25 mins