Aloo Aur Gulab Ka Halwa

Name: Aloo Aur Gulab Ka Halwa
Total time: 1500 s
Yield: 04 servings
Cuisine: Indian
Ingredients: 2 large- Potato parboiled and peeled; 1 1/2 tbsp Clarified Butter; 1/2 cup Sugar; 100 gm Mawa (khoya); 1 cup Full Cream Milk; 1/2 tbsp Gulkand; 1 1/2 tbsp Rose petals, edible, dried, finely chopped; 10 ml Rose water; 1/4 tsp Green cardamom powder; 1/2 tbsp Almonds blanched, peeled and slivered; 1/2 tbsp Pistachio nuts blanched, peeled and slivered; For the garnish:; 5 gm Almonds blanched, peeled and slivered; 5 gm Pistachio nuts blanched, peeled and slivered; 1/2 tbsp Rose petals, edible, dried

Chef Reetu Uday Kugaji @cook_13356314

Festive season is just around the corner so I thought to curate this recipe. A twist to the regular halwas , delectable halwa prepared with Potatoes, Gulkand ,edible rose petals & Khoya, flavored with Green Cardamom Powder & drizzled with rose water garnished with dried edible rose petals & slivered nuts. #Potato

Chef Reetu Uday Kugaji @cook_13356314

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Ingredients

25 minutes

04 servings

2large- Potato parboiled and peeled
1 1/2 tbsp Clarified Butter
1/2 cupSugar
100 gmMawa (khoya)
1 cup Full Cream Milk
1/2 tbspGulkand
1 1/2 tbspRose petals, edible, dried, finely chopped
10 mlRose water
1/4 tspGreen cardamom powder
1/2 tbspAlmonds blanched, peeled and slivered
1/2 tbspPistachio nuts blanched, peeled and slivered
For the garnish:
5 gmAlmonds blanched, peeled and slivered
5 gmPistachio nuts blanched, peeled and slivered
1/2 tbspRose petals, edible, dried

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Steps

25 minutes

1

Grate the parboiled potatoes. Keep aside
2

Heat the clarified butter in a heavy bottomed non-stick pan, add the potatoes,sauté for 05 minutes, stirring it continuously.
3

Add the sugar and sauté for 03 minutes, add grated mawa (khoya) and sauté till it mix thoroughly for 02 minutes.
4

Add the milk and cook till the milk is absorbed.
5

Add Gulkand, chopped dried rose petals and sprinkle rose water.
6

Add the almonds, pistachio nuts and green cardamom powder and mix well.
7

Garnish with the dried rose petals slivered almonds, pistachio nuts and green cardamom powder and serve hot or warm as desired.
8

Chef tips:
1. Do not overcook the halwa as it will turn into brownish in colour.
2. Parboiling helps in preventing enzymatic browning that occurs in raw peeled potatoes.
3. You may apply Silver Leaf to the halwa, if desired.