Peel off the skin of potatoes. Cut slices lengthwise in the shape of fingers. Soak in water for 5mins and discard the water. Repeat this step to wash out excess starch present in the potatoes. Spread the potato slices on a plate and sprinkle salt. After 5 minutes discard the water coming out from the potatoes due to salt. Wipe out with napkin to make the slices completely dry. Add 1tsp corn flour and mix well. Keep aside for 5mins.

In a kadhai, add oil and switch on the burner. When the oil becomes hot, add the potato slices and mix gently. Fry in low flame all sides of the potatoes till golden brown. Remove them from the oil and collect on a paper towel to remove excess oil. Finger chips are ready.

In a kadhai, take suji. Switch on the burner and roast suji in medium flame till light brown in color and aroma is coming out. Switch off the burner. Add ghee in the roasted suji and mix well. Add kismis which was previously fried and sugar and mix thoroughly. Add 1/2 cup water mix well so that no lump is formed. Now switch on the burner once again and cook till the water dries under constant stirring. Halwa is ready to serve.