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Traditional Heritage
Potato Halwa
Ingredients
- 1 cup potato
- ¾ cup sugar
- ½ tsp cardamom powder
- 3 tbsp ghee
- 1 tbsp cashews
- 1 tsp raisins
Directions
- Cook the potato until very soft. Remove the skin and mash into a smooth pulp.
- Heat 1 tsp ghee in a pan. Add the mashed potato and roast over medium heat until light brown, about 2–4 minutes.
- Add the sugar, mix well, and sauté over low to medium heat until the sugar melts.
- Add 1 tbsp ghee (or clarified butter) and continue sautéing until the mixture thickens.
- When the potato-sugar mixture thickens and starts leaving the sides of the pan, switch off the heat.
- In another pan, heat the remaining ghee. Roast the cashews until golden brown (about 15 seconds), then add the raisins. Turn off the heat and add them to the halwa.
- Add the cardamom powder and mix well.
- The potato halwa is ready to enjoy.
