Potato Halwa
Halwa is an Indian sweet dish made with vegetables like carrot, beetroot or flours like wheat, semolina boiled with milk or water. Often nuts and cardamom, rose petals, coconut powder are added for flavor and garnish.
This halwa is made with potato or aloo flakes (so it can be eaten on Indian fasts). For making this with fresh potatoes, see variation below.
Ingredients:
- Potato Flakes – 2 Cups
- Powdered Sugar – 1/2 Cup
- Water – 4 Cups
- Butter or Ghee(clarified butter) – 1/4 Cup
- Cardamom powdered (optional) – 1/4 TSP
- Poppy Seeds (optional) – 2 TBSP
- Pistachios chopped (optional) – 1/4 Cup
- Raisins (optional) – 1/4 Cup
- Grated Coconut (optional) – 2 TBSP
Steps:
- Heat butter or ghee in a pan
- Add chopped nuts and raisins. Cashews or almonds can be used instead of pistachios. Roast for a minute
- Stir in poppy seeds
- Add potato flakes and roast for 1-2 minutes. Do not roast for long, or the color will darken. It should remain white or cream.
- Add sugar, mix well. Powdered or granulated both can be used. This is a midly sweet version of halwa, adjust sugar per taste.
- Add water, mix well
- Cover and cook for 10 minutes on low flame. If using a cast iron or steel pan, stir occasionally.
- After about 10 minutes, all the water should be absorbed by the potato flakes and you will see a consistency of a lumpy dough. Cook for little longer if it is runny.
- Garnish with coconut flakes. If you prefer slightly roasted coconut flakes, add them along with the nuts in step 2 above.
- Serve Hot
Variation:
- Fresh potatoes can be used instead of potato flakes.
- Boil 3-4 medium potatoes and mash them before starting with the recipe cooking.
- Follow step 1-4.
- Water is not needed is using boiled potatoes. And the sugar will be added once the potatoes are cooked.
- Cook uncovered for 15-20 minutes, stirring regularly. Be careful as the mixture will splutter (like tomatoes when making pasta sauce).
- Stir in powdered sugar.
- Cover and cook for 5 minutes.
- Garnish and serve hot.