The potato is a starchy, tuberous vegetable that is consumed as a staple food in many parts of the world. Potatoes are the underground tubers of the plant Solanum tuberosum, a perennial in the nightshade family, Solanaceae.
It has many beneficial properties. Potatoes contain antioxidants, as well as vitamins and minerals, including vitamin C, vitamin B6, and potassium, which can help support heart and digestive health.
The iron, phosphorus, calcium, magnesium, and zinc in potatoes all help the body build and maintain bone structure and strength.
The potato’s fiber, potassium, vitamin C, and vitamin B6 content, along with its lack of cholesterol, all support heart health.
Potatoes contain significant amounts of fiber. Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
Aloo Ka Halwa is delicious and requires only three main ingredients to prepare. It is an easy and quick dessert that you can make for any occasion. You can also prepare it when you have sudden cravings for something sweet. This dish also makes an ideal falahari (fasting) recipe during fasts.
To make potato halwa, you should always grate the potatoes; this prevents lumps and makes the halwa soft and fluffy.
Using coarse sugar helps the halwa caramelize nicely.
To enhance the flavor, you can add kewra water or rose water.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Type: Dessert
Author: Hem Lata Srivastava
Utensils:-
- Kadhai
- Specula
Ingredients:-
- Potatoes – 6 (large-sized)
- Fresh grated coconut – 2 tbsp + 1 tbsp (for garnish)
- Desi ghee – 2 tbsp + 1 tbsp
- Sugar – as per taste
- Chopped nuts – as desired
- Green cardamom powder – 1 tsp
Method:-
- Peel the potatoes, cut them into two, and wash them 2–3 times. Soak them in water for 10 minutes, then boil until tender.
- Grate the boiled potatoes using a grater.
- Heat 2 tbsp of ghee in a heavy-bottomed or non-stick pan. Add the grated potatoes and sauté until they turn light golden brown.
- Add the chopped nuts, cardamom powder, 2 tbsp grated coconut, sugar (to taste), and the remaining 1 tbsp of ghee. Mix well and cook for another 5–8 minutes, or until the ghee separates.
- Turn off the heat. Garnish with the remaining 1 tbsp grated coconut and serve hot.
Note:-
- If the starch from the potatoes is not removed, the halwa may become sticky. Therefore, it is important to wash them thoroughly, soak them in water for a while, and then boil them.
