Aloo Ka Halwa is a famous recipe from Uttar Pradesh. This Potato halwa is a quick halwa that is generally made during fasting.
I have eaten this Aloo Ka Halwa many times as a young girl during my stay in Kanpur and Lucknow. After we moved to Chennai, I forgot about it and never ate it again.
So again, this is one of her recipes and it worked great. My husband loved this with the puris I made for lunch and ate it as dessert after dinner.
This is a very quick halwa and is made during fasting. Navarathri is one time when this is frequently made in the UP houses. I made this dish as a part of my UP Thaali. Do check out the other recipes that I made for the Thali.
My other recipes in the thali -
Mango Tuvar Dal Hari Mirch ke tipore Benarasi Aloo Matar Poori Rice Kesar Malai Lassi
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Preparation time - 10 minutes Cooking time - 20 minutes Difficulty level - easy Recipe source - maayeka
Ingredients to make Aloo Ka Halwa - serves 4
- Potatoes - 3 large
- Sugar - 1 cup
- Ghee - ⅘ tbsp
- Cardamom powder - ½ tsp
- Few strands of saffron
Procedure to make Potato Halwa
- Cook the potatoes in a pressure cooker and then peel them. Mash them well with a fork.
- In a non-stick pan, heat the ghee and then add the mashed potatoes. Sauté it on low-medium heat, stirring constantly until the potatoes start to change color and a nice aroma comes out. It is very important to keep stirring because you don’t want to burn the potatoes. This took me about 12 minutes.
- Then add the sugar and mix well. The halwa will become slightly runny and then start to come together as a mass. Keep stirring till it leaves the sides of the pan. This happens very quickly and it took me less than 5 minutes. Now add the cardamom powder and the saffron and mix well.
- Take the Potato Halwa off the flame and serve warm.
Similar Recipes
- Chakka Varatti | Jackfruit Halwa | Jackfruit Preserve
- Barnyard Millet Kesari | Kuthiraivali Kesari
- Bombay Karachi Halwa | Corn Flour Halwa
- Apple Halwa - Indian Desert Made With Apples
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 3 large Potatoes
- ▢ 1 cup Sugar
- ▢ ⅘ tablespoon Ghee
- ▢ ½ teaspoon Cardamom powder
- ▢ Few strands of saffron
Instructions
- Cook the potatoes in a pressure cooker and then peel them. Mash them well with a fork.
- In a non stick pan, heat the ghee and then add the mashed potatoes. Sauté it on low-medium heat, stirring constantly until the potatoes start to change color and a nice aroma comes out. It is very important to keep stirring because you don’t want to burn the potatoes. This took me about 12 minutes.
- Then add the sugar and mix well. The halwa will become slightly runny and then start to come together as a mass. Keep stirring till it leaves the sides of the pan. This happens very quickly and it took me less than 5 minutes. Now add the cardamom powder and the saffron and mix well.
- Take it off the flame and serve warm.
Nutrition
More Burfi and Halwa
- Coconut Almond Burfi
- Cezerye | Turkish Carrot and Walnut Bars
- 10 Burfis and Pedas To Make for Diwali
- 7 Cup Burfi | Seven Cup Cake
Aloo Ka Halwa | Potato Halwa – Uttar Pradesh Special
Equipment
- pan
- bowl
- spatula
Ingredients
- 3 large Potatoes
- 1 cup Sugar
- ⅘ tablespoon Ghee
- ½ teaspoon Cardamom powder
- Few strands of saffron
Instructions
- Cook the potatoes in a pressure cooker and then peel them. Mash them well with a fork.
- In a non stick pan, heat the ghee and then add the mashed potatoes. Sauté it on low-medium heat, stirring constantly until the potatoes start to change color and a nice aroma comes out. It is very important to keep stirring because you don’t want to burn the potatoes. This took me about 12 minutes.
- Then add the sugar and mix well. The halwa will become slightly runny and then start to come together as a mass. Keep stirring till it leaves the sides of the pan. This happens very quickly and it took me less than 5 minutes. Now add the cardamom powder and the saffron and mix well.
- Take it off the flame and serve warm.
